75% FRUIT - WITHOUT ADDITIVES | IN THE HEART OF THE DOLOMITES
Breakfast and the daily ritual of finding yourself again.
A chat with Lidia Forlivesi
For Lidia Forlivesi, a beautifully set table carries a profound meaning shaped by hospitality, sharing and human connection. Having specialised in the food world for more than twenty years, she sees breakfast not simply as the first meal of the day, but as a language made of small daily gestures: setting the table with care, choosing bread from a trusted baker, the sound of the lid popping open from a fruit preserve that smells of the mountains.
Long before social media, Lidia was already creating narrative tablescapes. In the early 2000s, in Cesena, she organised themed dinners among friends, carefully choosing colours, tableware and atmospheres. Then came New York, the world of events, slow breakfasts shared in lofts, the scent of homemade granola and still-warm banana bread. From there emerged the perspective that would later shape Non Solo Food, a story of authentic conviviality, never staged or constructed.
When she returned to Italy in 2012, while Milan was discovering its first social dinners, Lidia imagined her original Sunday breakfasts with strangers seated around the same table, without any defined ending time. Breakfast thus became a highly porous setting capable of shaping the tone of the day, a small social device. An emotional grammar activated between the people gathered around the table.
Her connection with Alpe Pragas was born from a genuine bond with South Tyrol and Braies. “In Stefan and Karoline’s preserves, you can truly taste the fruit,” she says. For Lidia, contemporary luxury still coincides with one simple verb: slowing down. Enough to transform breakfast into a moment of shared happiness.
