Food News

With a wide selection of bread types, pastries and viennoiserie, the corner for the sale of gastronomic specialties to open also a coffee spot: here is the new bakery in Barcelona that has made a name for itself.

Are tortellini an untouchable recipe? In the April issue of the Gambero Rosso monthly magazine we compared the opinions of chefs, dividing them between purists and innovators.

Born in 2018 from the intuition of Enrico Pandian, FrescoFrigo is a startup that has interpreted new consumer habits, first by tapping into the health food segment, then adapting to changing needs during the pandemic.

Iconic Britich street food, fish and chips has ancient and rather uncertain origins. History and particulars of the dish most loved by the British.

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.