Food News

Dining in or out? Here are some good examples of innovative and original chairs, tables and tools for your meals, some items that are playfully in-out, but also past-future.

Enchanting views, timeless places, fertile lands. In northwestern Spain region Castilla-León, generous nature bars delectable fruits that characterize the local cuisine: mushrooms and truffles.

Salvaging truffles thanks to sustainable travel: a project launched by Carlo Marenda and Edmondo Bonelli. With “Save The Truffle” the duo has decided to put truffles and their myriad qualities back at the heart of the Piedmont region’s tourist itineraries,...

Slovak origin, an international editorial staff based in Vienna writing articles in English, ladies and gentlemen meet Standart, 1 year-old quarterly specialized in coffee.

Arzak in San Sebastian is one of Spain’s finest restaurants. Passion for design is of paramount importance. The latest invention changes the relationship between kitchen and dining room, and between chef and patron thanks to the genius of visionary Izaskun...

Whether it’s breakfast and high tea or lunch and aperitivo, it’s a way to treat yourself with quality foods cooked in back. Chiara Caruso and Claudia Tiberti open in the Marconi neighborhood, catering to gluttons of all ages.

In the first Worldwide Italian Cuisine Week promotes food, agriculture and the entire Italy system, inaugurating a new cooperation model between private and institutional bodies.

Having conquered northern Italy, the Aloe brothers behind the popular pizza franchise fly to London for the December grand opening of Radio Alice. New name, same attitude for one of Italy’s best pizza, now straight to the UK

[caption id="attachment_128703" align="alignnone" width=""]UberEATS[/caption] UberEATS hits Milan. After the news leaks circulated in the last few months, and the Twitter updates on the issue, Uber’s food delivery service lands in Milan, Italy with a massive restaurant affiliate list, free deliveries...

Eating well in hospital? Now it’s possible thanks to a groundbreaking project launched by Niko Romito. The protocol draws techniques from haute cuisine and takes them to collective dining, with a net reduction of waste and loss of nutrients through...