Food News

Many companies, despite the challenges of recent years, continue to drive the concept of quality throughout the region through increasingly meticulous work in the fields and mills

When on holiday, the search for a good Neapolitan pizza is always on. Here are six great places to find it in Salento

Morettino Caffè Palermo reopens after 120 years thanks to a restoration and regeneration project spearheaded by the Morettino family. From breakfast to early dinner, the central role of coffee becomes an experience through a library and a museum

The Spanish Quarters, long perceived as a rundown and less tourist-friendly area, have been revitalized by the Neapolitans themselves over the past decade. Here’s a gastronomic tour through pizzerias, trattorias, wine bars, and shops

Originating in medieval monasteries, Capelli d'Angelo has made its way into the American newspaper with a simple and delicious recipe

From a key player in olive oil production in Val d'Orcia, the success of Frantoio Franci, thanks to Giorgio, has spread throughout Tuscany and reached international fame

At Linfa in San Gimignano, offal is taken seriously; it is, first and foremost, a cultural matter. At the end of the "Quinto Quarto" menu, a dessert with a pork roast base is served—a must-try

A region that year after year confirms its aptitude for producing quality extra virgin olive oil, with more and more companies dedicated to bringing to light an olive-growing sector that has remained in the shadows for too long

Not just sea baths, high-end brands, and luxurious restaurants: there is another way to experience Capri

Despite occasional attempts to transform it into a gourmet product, the arancina maintains its national-popular soul. Thousands of arancine are fried daily in Palermo, making the preparation a ritual that knows no seasons