Food News

Dining on the Sicilian islands: 10 tips for summer 2016

Dark volcanic sand, strong winds, tortoises, volcanoes, vineyards: The Sicilian islands boast killer views and open air treasures. They conceal extraordinary products and ingredients plus deep-seated culinary tradition that bridges both sea and land.

RefettoRio Gastromotiva. Massimo Bottura and David Hertz at the Rio Olypics

The experience of Refettorio Ambrosiano during Expo initiated a greater effort: rounding up cooks fighting against malnutrition and waste. During the Olympics this will be a new soup kitchen. Goals: 19K meals and 12 tonnes of reused leftovers.

Oysters and fried chicken – vegan. With Just Mayo, cruelty-free food in the United States rides a boom

Vegan diet is becoming more and more popular every year in many countries. In the USA, the food start up Hampton Creeks is inventing new meat substitutes every day. And the vegan products market is growing fast.

Recipes from Great Chefs. Stefano Baiocco: the Lake and all its colours

International experiences with top-ranking chefs and a broad-ranging knowledge of techniques and trends empower Stefano Baiocco in his splendid Villa Feltrinelli. He uses them to convey the emotions and sensations, tactile and visual, that he finds in his daily contact...

Italian beach meals

As summer heat rises Italians rapidly pack up and get out of dodge. Days at the beach are intermingled with scoffing sometimes indecent amounts of food in habitual seaside lidos, rocky marine cliffs and beach resort towns.

Creative design and food. Where is Italy headed a year after the Expo?

A year ago Expo activated synergies between industrial design and the world of food and beverage. What’s left now of that energy?

Travel. Mini guide to Italian food and restaurants in Dubai

Dubai, the futuristic business hub and gateway to the Far East, is looking at an influx of over 20 million visitors for the 2020 Expo. The Made in Italy cultural export is in constant growth, with Italian restaurants offering the...

Ramen Bar Akira. From Japan to Rome conquering Europe with ramen

Rome's first ramen bar has opened as the investment and brainchild of Japanese entrepreneurs. Akira Yoshida tells us more about it. 

Dining in Rome. Guide to the city’s restaurants according to the top chefs

The Rome 2017 Guide has just been presented. Now let’s discover which places have been chosen by the chefs.

The David Bouley revolution in New York: his historic restaurant moves and focuses on customer health

Riding the wave of success in the NYC dining scene for the past 30 years, Bouley promises a revolution beginning with a move from the historic TriBeCa location. But first a sabbatical to learn how nutrition and health go hand...
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