Food News

Before investigating the best Italian honey producers (more in the upcoming few days, lasting a few months), we went in search of all the technical terms to learn more on the topic. Here are the words you need to learn.

Carnevale is a time for fried desserts: chiacchiere, lattughe, castagnole, ravioli and frittelle–fritters. For perfect frittelle we sought the advice of no one other than maestro Iginio Massari.

For the column promoted by the Gambero Rosso Foundation and dedicated to women, we're interviewing Francesca Nonino, who represents the sixth generation at Grappa Nonino.

The silver and blue packaging changes on the occasion of the centenary, thanks to fashion house Dolce & Gabbana. Celebrating the most famous chocolate praline ever.

For the column promoted by the Gambero Rosso Foundation and dedicated to women, we're interviewing Maria Flora Monini, head of communication, image and external relations of Monini S.p.A.

For the column promoted by the Gambero Rosso Foundation dedicated to women, we're interviewing Diana Lenzi, President of Ceja - Organisation of Young European Farmers

Bread, focaccia, lots of cakes and, of course, croissants: nothing is missing in the new location of the trendiest French boulangerie right now. Here’s The French Bastards’ history and interesting facts.

It was the Queen herself who launched this unique pudding competition to celebrate her Platinum Jubilee. Who will win?

A Dutch research highlights the most loved cinema-inspired dishes of all time: ratatouille served by Pixar wins, but there is also the Pulp Fiction milkshake and the Kung Fu Panda noodles.

Increasingly less meat and more attention to the environment, but also to health: less alcohol, clean labels, technology at the service of the table. Here is what will be fashionable at the table in 2022.