The philosophy of the Malindi-based Italian company Vinyasa Food, importer of top-quality products and brands that bring prestige to the Made in Italy label around the world (Nutella, Mulino Bianco biscuits, Mezzacorona wines, just to name a few), matches that of our standard bearers of food and wine aesthetics and theorists of the 'sin of gluttony'.

As someone once said, tasting with taste means 'avoiding the weakest expressiveness and obtaining the most effective one'. It sounds easy: that's all, and it's an uphill road. A true master, a master like Gualtiero Marchesi, was not one to hide obstacles. He pointed them out. It is almost as if you can see his finger pointing towards a point, more or less distant. Do you see it? That is sloppiness. That is the (dangerous) confusion between spoken and done cuisine. And that? That is the line of banality, or rather the wall of banality. It must be torn down. How? The true master points out the obstacles, but forces the disciple to engineer his way through them. He does not prepare an instruction booklet for him, also because it does not exist.

The love for transparency, for honest clarity, drove Gualtiero Marchesi to avoid illusions and disguises. Learning to cook - needless to turn around - means learning to be alert and selective. By working better - i.e. by exercising intelligence to the letter - one understands the right products, selects the best of the best, and can hope to take safer steps on the road to quality cuisine. More precise. More effective. And to leap over obstacles when they stand in front of us.

Gualtiero Marchesi's phosphoric sparkle is today epitomised by the activities of Vinyasa Food , the company opposite Malindi airport, which specialises in excellence: in addition to the products already mentioned, you can find De Cecco paccheri, San Pellegrino water, Mutti passata, Knorr stock cubes, Madama Oliva pesto and so on.

It all comes,' explains Vinyasa Foodmanager Paul Taura, 'from the exhaustive assortment that Vinyasa Foodhas.

This Malindian reality, made up of many questions and many explorations, makes the answers become more questions. This is not false modesty. It is awareness: perhaps that is the key word. Vinyasa Food puts useful attributes on the table to increase it, to refine it.

It is like wanting to offer small doses of Vissani, Marchesi, Cracco and Niko Romito, pills of Cannavacciuolo and Massimo Bottura, as if they were aphorisms, and entrust them to Italian restaurateurs in Kenya (in Malindi there are those who collect these pearls with passion, think of Antonella Braccini, Maurizio Mogavero, Elisabetta Ratto) and chefs like Walter D'Ambrosio.

Moving the cursor back and forth on the timeline, quality products and quality restaurateurs meet and shake hands, both convinced - like Marchesi - that chefs are not born, but become.