Food News

Silvano Toscani and Gioele Vacchina, not yet fifty years old between them, are the brains behind the NØØNË project, born in the fish department of Despar. We had a chat with them to understand their dreams and future plans

From the talent and intuition of Pietro Macellaro nearly twenty years ago, the Pasticceria Agricola Cilentana was born. In the hills scented with the Mediterranean, it stands as an example of how a traditional family business can be transformed into...

You can't leave Bari without trying the "fisherman's breakfast" at Molo San Nicola: sea urchins, fasolari clams, hairy mussels, and octopuses curled up right in front of you, to be enjoyed in their pure form with bread and a squeeze...

An article published in 'Il Foglio' by Roberto Volpi positions the advent of cutlery as a key element in revisiting an era often considered excessively dark and backward

In Livigno, at an altitude of 1,816 meters, the vegan and vegetarian restaurant "Stua da Legn" of the Lac Salin SPA & Mountain Resort opens on June 21. The kitchen is led by a young Umbrian chef, already at home...

Pietro Intini, owner of the namesake mill located in Alberobello, shares the story of his family and how they became pioneers of high-quality Puglian extra virgin olive oil

Fried crescents to be enjoyed piping hot, with tomato and mozzarella or other local delicacies: here are the unmissable panzerotti in Bari

The most succulent sandwiches in Florence are those with lampredotto, the city's most delicious offal: here are the places not to be missed

Opening on Saturday, June 8th, Agrumi Pizza - Sushi - Drink in Giulianova features Marzia Buzzanca

Local ingredients and seasonality are the two key principles of the four must-visit gelaterias in Arezzo