Food News

Forget the Mercato delle Erbe, or the Mezzo. Bologna invests on requalifying its ancient neighbourhood markets, and now it’s the turn of the via Albani structure. This is one of the city’s most ancient markets. Revamping it could requalify the...

[caption id="attachment_134775" align="alignnone" width=""]Zass, Positano[/caption] A year ago the illuminated owners of the 5-star hotel that clings to the cliffs of the Amalfi Coast – the founding Cinque family, presented the new kitchen of their Zass restaurant. April 7 the...

Riccardo Felicetti of Pasticificio Felicetti and chef Luciano Monosilio of Pipero have made pasta obtained with flour made with crickets. Let’s hear what they have to say about it.

A Master in Wine Sustainability is the new project launched by the University of Siena, in collaboration with the Santa Chiara Lab platform for innovation and Gambero Rosso Academy.

The work doesn’t only consist in removing, but in removing the ‘wrong’ things. In his book, “Ten Cooking Lessons”, Niko Romito explains the principles of his cuisine. Here are five of his recipes.

Remove, lighten, focus, subtract: these were the principles explained in the book “Ten Cooking Lessons” written by Niko with Laura Lazzaroni. Here are the first 5 five dishes.

Can a cucina that is apparently extremely linear provide the palate with emotions so strong they are unforgettable? Yes, if the talent of the cook manages to handle each ingredient in such a way that it becomes the absolute star...

The ethical project of the Refettorio created by Massimo Bottura is about to debute in London. Here's the whole story told by the chef himself.

New York food and wine scene keeps growing and developing month after month: Ivan Orkin, a real ramen expert, opens a pizzeria, while Grant Achatz is going to arrive this summer with his cocktails.

The third instalment of the series on Italian pasta makers takes us to Genova, a city with a long history of artisanal fresh pasta. Specialties range from classic, like trofie, corzetti and battolli; or venture in pastas filled with fish,...