Antonella De Santis

Honey, jams, jams. In search of the best combination with cheeses, with the advice of 5 big names in the dairy world: breeders, producers, refiners.

A new fine and affordable dining destination offering tapas and shared dishes that mix Roman and eastern flavors.

Carnevale is a time for fried desserts: chiacchiere, lattughe, castagnole, ravioli and frittelle–fritters. For perfect frittelle we sought the advice of no one other than maestro Iginio Massari.

Not very common in Italy, millet flour is gluten-free but rich in proteins and lipids. A product that is still not used much, but surely worth learning more about.

During the first year of the pandemic, food waste decreased markedly in Italy as households spent more time at home. Here's what to do to reduce food waste.

Andrea Aprea announces his new adventure: gastronomic restaurant and bistro at the Luigi Rovati Foundation's Etruscan Museum

Since its opening two years ago, Rome's The Chapter hotel has established itself as a space open to the city. Now it's back with a new Mexican-inspired proposal on the Hey Güey terrace.

Spread throughout the world, spice blends are crucial ingredients for the success of some dishes. But it is impossible to have a precise recipe: every country, city and family has its own version of spice blends. Here are the most...

10 video lessons to find out what transforms a good cook into a successful entrepreneur. Joe Bastianich's new project as told by him.

In love with Carbonara. Eggs, guanciale, pecorino: three simple ingredients for a symbolic dish of Rome's cucina romana. Simple as it is difficult to make well. Here's the perfect recipe with the advice of chefs.