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The Food For Soul refectory in San Francisco quietly opened in the first weeks of 2021, marking the debut of the project by Massimo Bottura and Lara Gilmore in the United States. Next stop: Harlem, New York

Reconciling sustainability, taste and health is not a mission impossible. This is demonstrated by the free Bolzano University, which has just developed a method for reusing parts of the apples discarded by the confectionery industry. The result? A fortified flour...

Today it is famous mainly thanks to Gordon Ramsey, but beef Wellington has much older origins, dating back to the nineteenth century.

A chicken coop on wheels that moves as the hens run out of fresh grass to peck: the winning idea of a young entrepreneur from the Trentino Anselmi farm

Here's how to fight bad businesses of Italian cuisine around the world.

For over fifty years, Michel Chasseuil has been collecting bottles of rare and precious wines, which make him one of the most famous collectors worldwide. He will soon open his International Museum of Rare Wines in Chapelle Baton. But the...

Tasty, with an intense flavour and pungent odour, liver is fundamental to many traditional Italian recipes: here are the ones not to be missed.

Pecorino is the Riesling of the Adriatic, some tasters say. And there is some truth in this. Here are the versions of Codice Citra

Young people seem to be very attracted by the countryside: here are the details.

Stefano Bacchelli is the executive chef of Da Vittorio Shanghai: here's his story.