EN News in Evidenza

A gourmet reader's paradise, a peaceful corner that holds niche cookbooks, where you can also stop to taste dishes inspired by the latest published books. The beautiful story of Books for Cooks in Notting Hill.

Many say it was the city's first fast food restaurant, certainly the oldest eel restaurant. The most famous pie is no more, but a taste of what was once the city's most important product is still possible.

Food is at the centre of everything, even fashion. At the Museum at Fit in New York, a curious journey to understand the deep connection between these two worlds.

They call themselves kitchen witches, and indeed these two US authors have invented a fun new way to be in the kitchen. With a bit of irony, this cookbook can become a spiritual guide for food enthusiasts.

The name derives from the shape reminiscent of the wheel of a carriage (in Italian, carrozza): here is the recipe for mozzarella in carrozza.

Tasty and beautiful to look at, mooncakes symbolise the autumn in China. Here's what they are and why they're eaten.

Dining 2.0 and the tech advancement in the kitchen: freeze-drying and its use in the kitchen.

We tasted mozzarella di bufala produced by approximately twenty companies. Here is the list of those who passed the blind panel test with flying colours.

The New York Times dedicates an article to penne alla vodka sauce, and a documentary explores its evolution, confirming the appeal of the dish that, for better or worse, continues to make waves.

There are many must-taste specialties to discover Chinese cuisine: here are four street foods to try.