Annalisa Zordan

We tried Ottimo's garlic ice cream! Good is not enough. It caught us off guard. Especially when we discovered its secret (spoiler: cashews)

The new edition of our Gelaterias in Italy guide was presented at Sigep. Here are all the 2024 awards.

Only twenty-five varieties out of over three hundred are registered, and among them is the American agave, also called blue agave, the basis of an ancestral drink: miske, or Andean agave. Which is neither tequila nor mezcal

You may have scrolled through your social media wall and seen a proliferation of sliced breads with giant air pockets in plain sight. It is just one example of an increasingly common way of communicating the quality of bread. Hear...

Panettone and Pandoro dominate the Italian Christmas table. Torrone always plays a supporting role. But in actual fact the confection boasts ancient origins and offers an extraordinary array of variations: crumbly, soft, nut- and seed-studded with hazelnuts, almonds, pistachio, sesame...

This is the story of Nunzio Marcelli, Abruzzese shepherd who for forty years, with stubbornness conducts his farm, La Porta dei Parchi in Anversa degli Abruzzi, together with his ex-wife and children .

We asked 50 chefs, all Italian and busy working both at home and abroad, what they preferred biting once they had closed their kitchens: the answer is club sandwich.

Cooking fish too daunting? It’s easily done at home. Here are the main cooking methods for fish, and two recipes that can be easily replicated at home: stewed baccalà (codfish) and baked pagello fragolino.

“Gelato that's good, healthy and anti-aging.” This is how the new sorbet created by the gelato maker Manuele Presenti, in collaboration with nutritionist Marrico Maurelli and Naticol company that produces collagen from the skin of the fish, presents itself.

In Pescara an ex musician and a textile worker started the Orti Geometrici project eight years ago. Today, with their harvest, they produce lacto-fermented products, kombucha and vinegars.