Michela Becchi

From tagliatelle to ravioli, the Italian tradition is full of homemade pasta dishes. Here are 3 delicious recipes.

October, time for chestnuts, pumpkin and apples. And mushrooms, a seasonal specialty available in many varieties, which in the kitchen can take on a thousand shades. Here's everything you need to know.

Nature knows how to be generous in every season: wild herbs are perfect for cooking but also to make liqueurs.

Drawing a vegan map of Rome today takes time and patience, since addresses are constantly increasing. Between restaurants and food shops, here is a list of must visit places.

It is time to let aubergines and peaches go and welcome chestnuts, mushrooms and the first cruciferous vegetables. Here's what you need in your shopping cart in October.

An immoderate passion for British cuisine led Regula Ysewijn to dedicate several books to it. The latest one published in Italy is all about a speciality that tells the country’s history: pudding.

It seems as if it was born by chance, but what is certain is that it owes its success to American college students.

Flambéed and sweet in France, layered and baked in Hungary, cut into strips and coated with powdered sugar in Austria: this is how crêpes are made around the world.

As an undisputed master who has bewitched audiences of all ages, Hayao Miyazaki has fascinated adults and children alike with the many dishes depicted in his films. A book explains the relationship between cinema and gastronomy in his works.

Earthly paradise for contemporary chefs, the forest is a world for foraging fanatics to (re)discover slowly, taking the time to observe and touch every herb that nature has to offer. Thus managing to recognize and use them at their best...