Michela Becchi

In the Tiber Valley, a naval engineer has set up a unique farm, showing that an innovative and technological approach to farming is possible. Starting with eggs.

First a restaurant, now it's time to devote attention to bread, but also to pies, croissants, biscuits. Young chef Simone Ciuffetelli has opened a bread bakery in L'Aquila.

From basil to oregano, not forgetting rosemary, thyme, and parsley. Herbs play a major role in Italian cuisine, but how did they make their way to the dining table? Here's the history.

Naturally anti-inflammatory, bee products are valuable sources of nutrients useful for children and adult organisms. Here's how they're born and how to best use them.

Buying a 5-cent cake was madness for a young man from the Bronx in the 1920s. However, the instinct of the Patsy character gave us one of the most famous food scenes in cinema: anecdotes and curiosities about the charlotte...

Fragrant, colourful, intense or delicate: spirits can be very useful to give character to our desserts. Here are the best ones to use in pastry-making.

Among the most famous filmmakers of his generation, Quentin Tarantino has relied on a vivid imagination, which has helped him create iconic scenes and also many fictional brands that have gone down in history. Starting with food.

"When I read skepticism or doubt in the eyes of those who judge me as unable to manage the company just because I'm a woman - among other things blonde, often synonymous with stupidity - I leverage my skills and...

For the column promoted by the Gambero Rosso Foundation and dedicated to women, we're interviewing Bruna Cerea, of Da Vittorio restaurant in Brusaporto.

One of the most peculiar products of all time was born by chance, brewer's yeast extract spread with an intense and pungent taste. Today it is one of the most representative products for the British and Australians.