Food News

“Palm oil-free” is the new “Trans fat-free”. So allow us the benefit of the doubt: could this all be a marketing scheme?

[caption id="attachment_129522" align="alignnone" width=""]Cortina D'Ampezzo[/caption] An area that doesn’t need much of an introduction, and certainly offers up way more than snowy peaks and ski slopes. In our mountain series, here are the best places to eat and drink –...

Brand new listings in the top positions of this year’s Pasticcieri e Pasticcerie 2017 guide awarded the coveted Tre Torte recognition. One of these is Walter Musco, and his Pasticceria Bompiani in Rome. Here is his story.

In Brooklyn, Parlor Coffee spells quality and innovation. The small artisan roaster is part of the wave of US specialty coffee bars. With the help of the owner we defined the differences between New York city and Italian coffee bars.

After Bandiera Blu, the emblem that marks Italy’s most pristine beaches now comes Spiga Verde, the recognition of quality that singles out the towns that shine the most in environmental education and sustainability.

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...