Food News

A significant year for CAB Terra di Brisighella, which has been named "Cooperative of the Year" in the new edition of the Gambero Rosso Oli d’Italia guide

A unique case in the world: a prestigious hotel in Lurisia, abandoned for decades, has been transformed into a curing cellar for gourmet mountain hams and Cuneo DOP

Oli d’Italia 2025 is arriving in bookstores—the Gambero Rosso guide that, for 15 years, has been dedicated to showcasing Italy’s finest green gold. The presentation will take place at Sol in Verona

Man and coffee are changing their relationship. The era of drink-and-run, as well as that of parlour coffee, seem to be giving way to a new and more complex way of relating to coffee

The US President, speaking at a Cabinet meeting, did not specify timelines or sectors—except for the automotive industry—but the agri-food sector is on edge

Haute cuisine is not dead; on the contrary, it is in excellent health, says Niko Romito. He explains how his cuisine of truth starts from the ingredient but does not forget the codes of Italian taste

A unique biodiversity and microclimate offer travellers not only unforgettable nature excursions and long walks but also extraordinary gastronomic delights

Carefully selected local ingredients and a globally inspired, free-flowing cuisine: the missing piece in Naples' culinary scene

Pirilo Pizzeria, an Italo-Argentine institution in the historic neighbourhood of San Telmo, has been Around for nearly a Century

In Sicily, on the Hyblaean plateau, between Modica, Frigintini, and Ispica, the Fratantonio family has established a bakery that serves as a virtuous example of how it is possible to produce bread from start to finish (including the flour)