Antonella De Santis

Asparagus are one of the best products of spring: healthy and delicious, they can be used in lots of different ways. Here's everything you need to know.

After30 years from its first publication on the pages of Gambero Rosso, here is once again the Slow Food Manifesto. 

In the first Worldwide Italian Cuisine Week promotes food, agriculture and the entire Italy system, inaugurating a new cooperation model between private and institutional bodies.

Eating well in hospital? Now it’s possible thanks to a groundbreaking project launched by Niko Romito. The protocol draws techniques from haute cuisine and takes them to collective dining, with a net reduction of waste and loss of nutrients through...

The food world is taking action in support of victims of Italy’s most recent earthquake. Many initiatives involve cooks, producers, restaurateurs and farmers. Participation is crucial for both immediate support in the state of emergency and subsequent reconstruction.

There’s a little bit of everything in regards to gelato: poor and low end quality to excellent. We obviously want to focus on the highest tiers, pinpointing today’s and tomorrow’s greatest names.

Slow and relaxed pace, crystal waters brimming with fish, volcanoes, vineyards, stunning panoramas… there are plenty of dining options off the mainland. Italy is studded with varying sized islands in a Mediterranean paradise. But where to dine?

Dark volcanic sand, strong winds, tortoises, volcanoes, vineyards: The Sicilian islands boast killer views and open air treasures. They conceal extraordinary products and ingredients plus deep-seated culinary tradition that bridges both sea and land.

He named his restaurant after his sister, Ida, and parisians are going mad for his pasta based menu. Denny Imbroisi has enchanted his customers with the taste of traditions.

In order to find clarity in the gelato world, we asked Italy’s prominent artisans: Alberto Marchetti from Turin, Simone Bonini from Florence, Marco Radicioni and Claudio Torcé from Rome, Corrado Assenza from Noto in Sicily. Here’s what they answered.