Food News

Italians are – for the most part – superstitious. We grow up with unspoken regulations to ward off bad luck, and just as casually perform rituals to draw in good fortune. These “habits” are very hard to lose, despite rationality...

In the '60s and '70s the golden era of the pressure cooker, no cup of broth was cooked without it. Recently it is living a second renaissance in titled kitchens. Niko Romito, Massimiliano Alajmo and Spanish Ricard Camarena tell us...

Marketing, promoting, adding value to quality extra virgin olive oil: the many responsibilities of an oleoteca–a store that exclusively sells olive oil. A glance into the business world that revolves around Italy’s liquid gold, as told by the owners.

After Tuscany, it is time for Sicily to valorise its olive oil production. Now, the recognition for an Igp brand is being processed.

A year ago Marco Gualtieri (in a March 30, 2015 article) had predicted it:“in the coming yeard there will be an acceleration in precision agriculture, based on the work of drones and technological innovation”. We are indeed deep in the...

Born from magma, on the border between Tuscany and Lazio, Maremma conserves traces of an Etruscan and Ancient Roman past. From the volcanic strip that gave birth to Lake Bolsena near Viterbo, we climb towards Capalbio and venture deeper headed...

Noris, the Forest Lady, is a master of foraging, the new trend in cooking and the culinary world. She found her pathways in Val Rendena, in Trentino, at the beginning of this century. It is also a story of green...

The Perbellini world? It’s one in constant evolution: a gastronomic restaurant, a tapas bar, a pizzeria, a seafood table and inn, even a boutique hotel. In Verona, Venice, Hong Kong. And soon, maybe even in Rome and Milan.

An annotated guide for tasty pit stops in the days of the frenetic Fuorisalone event. Lots of different locations, divided by area and with a keen eye for eating quickly and after hours. 

Culinary avant-garde, five-star enterprises, TV and publishing, commitment to social issues, didactics: José Andrés – one of the world’s 100 most influential people according to Time Magazine – is the chef of TFG, ThinkFoodGroup.