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It's impossible to resist these layers of fragrant dough enclosing a filling of tomato and caciocavallo cheese: if you've never tried it, it's time to catch up

The two chefs of Venissa are abandoning the utopia of total self-production and creating a network of small local producers that fuels their "environmental" cuisine. And they say: "We save each other"

With pizza dough, you can create many delicious treats, starting with the legendary panuozzi, which in a smaller version are called saltimbocca

Located on the ninth floor of the Romeo Luxury Hotel in Naples, the restaurant of chef Alain Ducasse will bring his philosophy to the city, embodying the concept of "cuisine de la naturalité.Located on the ninth floor of the Romeo...

The latest survey by the AstaSy study center of NPLs RE_Solutions shows a decrease in vineyard lots: good news for the entire sector. Here's the regional breakdown: the highest values are concentrated in Tuscany

In everyday life in Japan, people eat pasta, ravioli, meats, and fish cooked on a grill or griddle. And then there's ramen, the typical hearty soup that lends itself to many variations. Here's a Sicilian version

There are three ice cream parlors in Parma awarded by our latest Gelaterie d'Italia guide. One has received the Tre Coni, the highest rating

The producer will lead the protection body in a very delicate phase. On the table is the proposal to modify the regulations on which the newly elected has always been very critical. In March, he presented his Barolo with a...

Data from Iwsr indicates that the category will continue to grow by an average of 6% annually. And major companies are launching new products, from beer to sparkling wines

Some say that in the Lombard capital it's easier to come across someone from Apulia than a Milanese. Certainly, the percentage of "emigrants" from the heel of Italy is very high, as is the spread (and passion) for the specialties...