Food News

Traders from all over Europe gathered in a webinar dedicated to top quality extra virgin olive oil. Here's how Italia Olivicola is working with Gambero Rosso.

Many consider burritos, tacos, nachos and tortillas Mexican dishes, but in actual fact these are Tex-Mex, a hybrid gastronomy born from the fusion of multiple cultures. Read the whole story.

In Lecce “caffè con ghiaccio” is a sacred ritual. The inventor is Antonio Quarta, but the beverage’s roots plunge deep in antiquity and far from the Italian peninsula. Vietnam to Australia, the history of the Puglia beverage.

Colourful and tasty fruit-shapes in Sicily, lucky pigs in Germany, cakes for tea in Great Britain: here are the many variations of famous marzipan.

True, it’s only two recipes and both sweet, but they plunge their roots in ancient times. Great Britain’s Easter tradition is limited but extremely tasty.

How is Easter celebrated in Switzerland? With lots of chocolate, of course, but also with rice tarts and sweet leavened bread. Here are the typical Swiss specialties of the Easter holiday.

In love with Carbonara. Eggs, guanciale, pecorino: three simple ingredients for a symbolic dish of Rome's cucina romana. Simple as it is difficult to make well. Here's the perfect recipe with the advice of chefs.

How are the famous spaghetti Lady and the Tramp loved born? This is why spaghetti and meatballs are so famous in Italian restaurants in the United States.

Freshness, lightness and immediacy: Federico Martinotti's sparkling revolution.

From Canederli from Trentino to pisarei from Romagna, here is a list of traditional Italian gnocchi to make at home. Better still if made on a Thursday.