EN News in Evidenza

Interest in plant-based nutrition is increasingly growing, but how can we replace some of the products? Here are all the vegan hacks.

Not very common in Italy, millet flour is gluten-free but rich in proteins and lipids. A product that is still not used much, but surely worth learning more about.

Since 2004 the Kiwi Latina has acquired IGP certification and the Agro Pontino area has been nicknamed "little New Zealand". Here's the kiwi vinegar.

Pastry chefs use it to prepare eye-catching desserts, chefs to enrich mouth-watering pastas and Mediterranean fish-based dishes. We're explaining how to use it in home recipes, taking inspiration from the great classics of Italian cuisine. Before turning on the stove,...

There isn't an author in San Francisco and the surrounding area who hasn't concluded his/her book signing tours at the Bay Area bookshop. And the reason is simple: it's not just a shop, but a true paradise for readers with...

Great French confectioners, pizza makers and pastry chefs are competing to determine which one makes the best Italian sweet.

The passion for Barbera and other wines. The story of the Winemaker of the Year

One of the most eagerly awaited awards in the Gambero Rosso guide goes straight to Franciacorta to celebrate two important anniversaries.

Those who can not or do not want to consume dairy products, do not have to worry: there are many natural vegetable options with which to replace the classic butter in cakes.

The White Wine of the Year Award in the Vini d'Italia 2022 guide goes to an icon of Italian white wine.