EN News in Evidenza

Chef Antimo Maria Merone explains how to make the perfect Italian cannelloni.

Interview with Cristina Bowerman, President of the Ambassadors of Taste Association, ready for the new challenge in China. Her restaurant Glass is due to open in Xi'an.

An association aims to raise awareness of Panettone in Japan through events, tastings and webinars.

Nutritious, safe, palatable, with zero impact. And designed to accompany man into space, during missions that can last up to three years. To find innovative solutions, NASA promotes a competition open to US and international teams.

Discover the hidden corners, the best restaurants and the typical dishes of Procida, the Capital of Culture 2022. Chef Gabriele Muro tells us about his island.

The best time to go to Procida? Easter, when religious rites and gastronomic traditions mingle in the alleyways and among the colourful houses of the Capital of Culture 2022. Chef Marco Ambrosino tells us about his island.

Extra virgin olive oil has been one of the most common products on Mediterranean tables for centuries. But how much do we really know about it? With a series of technical terms, we gathered all the basic information to be...

Luigi Fineo teaches us how to make Italian cavatelli, a typical pasta from Southern Italy. Here's the recipe.

Do you know the first Supertuscan of Chianti Classico? Here's a hint: it was born in 1968...

Looking for a tasty break in Trastevere? Here is a list of the best food shops.