Allan Bay is an enogastronomic journalist contributing to Corriere della Sera and to ViviMilano where is responsible for the column about the restaurants in Milano. Cuisine has always been his passion, from great restaurants to the history of nutrition. Not a big fan of tradition, he loves mixing techniques and foods. Cookery has always been his favourite hobby. His two manuals Cuochi si diventa (2003 and 2004), published by Feltrinelli, have met with huge success. He is the editor of Ponte Alle Grazie’s cuisine series Il lettore goloso, and has produced the Salani Gabo set of books for children. Among his latest publications are: La cena delle meraviglie (with Camilla Baresani, Feltrinelli, 2008); Cucinare verde (with Cristina Bay, Tea, 2008); La dieta BaSo (with Nicola Sorrentino, Salani, 2008); La Cucina Nazionale Italiana (with P. Salvatori, Ponte alle Grazie, 2008); Nella mia cucina (2010), Cosa mangiamo. La guida completa per conoscere segreti e proprietà di tutti gli alimenti (with N. Sorrentino, 2011) published by Mondadori Electa.