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Cured meats are in his DNA, thanks to the Bassa Parmense area that is the cradle of culatello of Zibello. Here's Massimo Spigaroli and his event Salumi da Re.

In a world where people will eat increasingly less and with greater attention to nutritional values, differentiation will be the necessary condition for success. A path that wine has already travelled, but that other products find difficult to undertake. Minetti...

Awarded with the 2017 vintage its seventh Tre Bicchieri in a row in the Vini d'Italia 2022 guide, Cantina Tollo 's wines encapsulate from coast to mountains the flavours of Abruzzo.

For the column dedicated to women by the Gambero Rosso Foundation, today we are interviewing Pina Amarelli Mengano.

We attempted making meat sauce, a fabulous concentration of flavours and aromas that have gradually disappeared from cookbooks over the years.

A journey through the vineyards that have more than a hundred year- old grapevines, not grafted on the characteristic pied franc training system of the 1900s to counter the onset of phylloxera which in the 19th century destroyed most of...

The Piave area is dotted with companies that have always produced simple, straightforward wines. But it also hides several gems, such as the Cescon family winery.

According to Istat data relating to 2020, AssoDistil reports that there was a 13% increase in exports for Italian grappa. Here are the details.

The first quarter of 2021 saw an increase in exports close to 20%, giving Italy precedence over the performance of other G7 countries. Here are the details of the agricultural food export.

Franco Pepe: his path and his pizza finally in a book by Gambero Rosso. From the beginnings to the birth of Pepe in Grani, from the Sala Authentica to new projects.