Michela Becchi

We have to wait until the Middle Ages for fried foods to become a product of common use among elite classes. Here's the history of frying and a few typical Italian recipes.

Brewer's yeast is stockpiled and missing from supermarket shelves. But a good bread can also be made without yeast, as these international products demonstrate.

Every season brings precious and fresh ingredients that can be stored and enjoyed the rest of the year. Here is the history of fruit preserves.

With a wide selection of bread types, pastries and viennoiserie, the corner for the sale of gastronomic specialties to open also a coffee spot: here is the new bakery in Barcelona that has made a name for itself.

A Venetian and an Italian-Scottish moved to Ireland to produce their gin. It's the first stop on a journey that will take them to Scotland, to open a distillery where they can produce their Upperhand Gin and other spirits, including...

Acquisition after acquisition, the Piccini winery can now count on a park of over 200 hectares of vineyards, scattered over five estates in different areas of Tuscany and across three Italian regions. Here's the whole story.

More or less sweet, with elegant floral and red fruit notes: introducing cascara, an infusion prepared starting from the dried husks of the coffee drupe, to be enjoyed hot or cold. All the details here.

Iconic Britich street food, fish and chips has ancient and rather uncertain origins. History and particulars of the dish most loved by the British.

Many consider burritos, tacos, nachos and tortillas Mexican dishes, but in actual fact these are Tex-Mex, a hybrid gastronomy born from the fusion of multiple cultures. Read the whole story.

In Lecce “caffè con ghiaccio” is a sacred ritual. The inventor is Antonio Quarta, but the beverage’s roots plunge deep in antiquity and far from the Italian peninsula. Vietnam to Australia, the history of the Puglia beverage.