Annalisa Zordan

Riccardo Felicetti of Pasticificio Felicetti and chef Luciano Monosilio of Pipero have made pasta obtained with flour made with crickets. Let’s hear what they have to say about it.

A fanzine on food and magic, travel, remorse, love, kitsch: a project by Alessandra De Cristofaro and Irene Rinaldi.

After the heroic start-up of the miniature restaurant in Parioli and the move to The First Hotel, Riccardo Di Giacinto and Ramona Anello finally open their restaurant. But there’s more…

Two recent conferences were held recently on the topic of palm oil, one in Naples, at Università di Napoli Federico II, the other in Rome at the Auletta dei Gruppi (House of Representatives). The first conference exculpates the vegetable oil;...

  Superfood sprayed with pesticides? Goji berries hailing from countries with lax policies, for example. There’s an alternative, fortunately: Italian-grown goji. 

Ideas for local, niche quality, à la carte gifts for savvy gourmet consumers. Here’s what can be gift-wrapped for this year’s holiday season. 

“Palm oil-free” is the new “Trans fat-free”. So allow us the benefit of the doubt: could this all be a marketing scheme?

During the Terra Madre Salone del Gusto event we interviewed Richard McCarthy, executive director of Slow Food USA, a very open minded and forthcoming individual.

Traveling along the Italian coast in search of fish recipes, we now land in Puglia, Sicily and Sardinia. Here are recipes by Angelo Sabatelli, Stefano Deidda and Pino Cuttaia for you

We asked 12 chefs who focus their cuisine on fish to each lend us one of their recipes. Today it’s Mauro Uliassi, Moreno Cedroni and Gianpaolo Raschi’s turn, two hail from Le Marche and the latter form Emilia-Romagna