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Berni, guru of table setting, interior
decoration and Tuscan cuisine, also the
eye wants its part: “The impression and
the table setting are the business card;
they certainly don’t replace the dish, but
they complete it and support it until it is
even more pleasant”. Evans: “If the dish
is fabulous, then so the bathroom must
be also. The lighting is fundamental.”
The mistakes to avoid, for those who
relate to food bloggers are different.
For Evans “It’s better to focus on the
intimate relationship.” For Berni “the
mistakes with respect to the customers
are various: it is the intelligence of
the offended person to assess their
severity. Personally, working closely
with the public, I often empathise with
those who work.” Often in the line of
confrontation, and living on tips, food
bloggers must be constantly updated
on everything and everyone. “I like
to follow the reports of my followers,
as much as I adore discovering new
places, travelling,” reveals Agnelli.
“I am a lucky blogger, I do not need
to go around or be present because
often the events to which I want to
participate happen right here,” reports
Berni. For Gardenia everything depends
on when “some enthusiasts and food
experts become food bloggers and
appreciated for the simplicity of their
style and their sincerity”. The degree
of confidence that a user has with the
food blogger then makes a difference,
for Gardenia. “In general I think that
bloggers and influencers condition the
public in a positive way. Personally I am
often pleased to try what my favourite
bloggers recommend. “It serves a
hardcore of people who follow you
with affection and consistency, who
trust and who gladly follow the advice.
The food bloggers are basically the
projection of the desires or the envy
of the reader: images and words add,
depending on who reads, a different
value. “Each of us is unique,” believes
Berni: “Successful bloggers are the ones
who firmly believe in their uniqueness,
who know how to understand what
their talents are and persevere. It is
normal to follow those who believe in
themselves.” It depends on the person
if they can be so influenced and it
depends on the occasion. “In my case I
follow only for my liking”, cuts in Evans.
TO BECOME A BLOGGER You become
a food blogger for love, for passion.
Berni: “For work, at the time of opening
the website, I also started my own blog
and gradually became... a blogger. I
learned how to use this wonderful
communication tool that allowed me
to tell more intimately of who I am and
what I do.” Here everyone today is very
“fascinated by the chefs, from how,
with skill and mastery, individuals flirt
with special ingredients, transforming
them into small miracles.” Agnelli adds:
“I keep up to date even when I go
out with friends, who are sometimes
bloggers too. These aren’t, however,
targeted meetings, they are driven by
the desire to be together and to catch
up.” A blogger is followed and often
envied. They have their uniqueness,
their credibility, a reputation that
precedes them. “There are press
conferences or similar events to which
the influencers are invited. That’s an
excellent opportunity to get to know
each other,” says Gardenia. Each sector
has its uniqueness and peculiarity. To
turn your attention to a specific focus
is today a must: “I think that food can
be matched in any context: eating is
a necessity, but it is also a pleasure
and depends on your lifestyle. So it’s
fashion, it’s travel, love and much more.
You just have to be careful about your
shape.” A generation of lurkers: in short,
voyeur 2.0. Everything changes because
nothing changes: “The curiosity of
the lives of others has always existed,
thanks to this maxim.” Berni is clear on
this: “What has changed is the desire to
be seen, the exhibitionism that, thanks
to social media, has pushed everyone
to show themselves, sometimes too
excessively.” Gardenia adds: “There is a
moment of research and a decision on
the part of consumers, then everyone
can say their own opinion, to share.
With social media it’s even easier “.
“WHAT IRENE LIKES” The inspiration
for her style, rustic but charming,
is in her book “Quello che piace a
Irene (What Irene Likes)”. Irene Berni
provides a cue on social media from
her daily life of Valdirose, her bed and
breakfast in the Tuscan hills. A site and
a blog,
valdirose.com, two realities that
coexist. “My website and my blog are
the same thing. Like any activity, a site
needs a blog in which to relate and
compare: It is a way to approach people,
to talk about oneself,” explains Berni,
who on Instagram instead follows many
restaurants and hotels, many of which
are not Italian. “I tell you anything I
like. I find it extremely incorrect to use a
post to destroy the work of others: often
behind a mistake of a restaurateur or a
shop are hidden reasons that can’t be
understood.”
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FOOD BLOGGERS ON THE RISE
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“Apps are used by individuals, users
who evaluate a restaurant or a dish. So,
in the end, there is always the human
emotion that pushes one towards one
place or another. “
Alice Agnelli, food blogger
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THE MOST WIDELY USED
CHANNELS