Annalisa Zordan

Two years ago, in Valva, a small virtuous bakery opened, Miria Forno Artigiano. The creator, a sommelier and baker, brought a breath of fresh, international air to this small town in the province of Salerno

Gelato Collection. That's the name of the new project by Albert Adrià, who, together with Enigma's pastry chef Alfredo Machado Díaz, is opening in Barcelona

The long queue is a constant, as well as the quality of the gelato that earned Gelato Cesare in Reggio Calabria the highest recognition from the Gelaterie d'Italia guide in 2024

Tuscan Bread PDO is perhaps the most famous of saltless breads, mentioned even in the Divine Comedy

Snow tourism is holding on, "thanks" to snowmaking facilities, but how much longer can we rely on artificial snow?

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...