Luca Cesari

It was born in France in the 1600s, but it is in Italy that ragoût first encounters pasta and then tomato: together, they would conquer the world. However, they also divide Italy between Neapolitan and Bolognese traditions

New discoveries in the excavations of Pompeii shed more light on the dining habits of the ancient Romans. From street food to lavish banquets, here is how they dined on their triclinia

We attempted making meat sauce, a fabulous concentration of flavours and aromas that have gradually disappeared from cookbooks over the years.

We were at the Marconi airport in Bologna for the presentation of “Don't call them spaghetti bolognese. A Bologna souvenir" to learn more about the bond between the city and its most famous dish abroad.

The origin of vitello tonnato, a dish that has undergone many variations over time.

We combed through old recipe books to understand the origin of Pasta alla Genovese.