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From French quiche appreciated by royalty, to the Umbrian torta al testo once baked on terracotta plates, here are the most delicious savoury pies you can make.

Some forgotten dishes - in some cases deliberately - from the 1970s and 1980s are the result of a culinary cultural background that mirrors that era. They deserve a re-evaluation, or at least to be remembered.

Taking the time for a good breakfast is a habit we need to rediscover as soon as possible. Among the best recipes, waffles and pancakes undoubtedly stand out: here's their story.

A low, fragrant cake, vegan by nature and able to win everyone over: along with fugassa, farinata is the queen of Ligurian bakeries. Here's where to find the region's tastiest.

Orecchiette from Puglia, busiate from Sicily, tajarin from Piedmont... here are al the pasta shapes to try in Italy.

Lots of fruit to choose from plus aubergines, peppers, tomatoes: in August we prepare for winter with preserves and purées.

In Sicily it is enjoyed at breakfast with a brioche bun, in Rome it is sipped while walking, but how do they prepare granita abroad? Here are some curiosities.

Beautiful to look at even before tasting how good it is, the masterpiece of Baroque origins, an icon of Sicilian pastry art is loved across the island and beyond. Here are the eight best versions in Catania

Not everyone likes them, but maritozzi con la panna are the symbol of the Eternal City's pastry par excellence. Here is where to find the typical Roman breakfast.

Refreshing in summer, comforting in winter after a long day at work: nothing in the world comforts like a nice mug of beer. Here are the places not to miss in Milan for a good craft beer.