Food News

Ciriole are a type of fresh pasta made with water and flour, whose name comes from the Latin "cereus," meaning white like wax, as they are made without eggs. The classic dressing is a simple tomato sauce with garlic, parsley,...

Molise carries a reputation as a transient land, a place of transhumance, although it is an area rich in resources and traditions deserving of a dedicated stop. Isernia, in particular, is worth a visit for its history and also for...

Many are the protagonists of the region's revival, seven years after the earthquake, with unexpected and high-quality openings and productions that have transformed the local dining scene

From Monforte d'Alba, where it opened over a century ago, the historic restaurant and boutique hotel Felicin opens a boutique-bistro in the heart of the city. And brings the spirit of the Langhe to Turin

The ancient Zancle, named by the Greeks, is no longer just a port of passage. In addition to art and architecture, there is good cuisine blending tradition and innovation that food enthusiasts cannot miss

Modica boasts a rich gastronomic tradition, with numerous restaurants offering the chance to savor traditional recipes and more

At the foothills of the Berici Hills, just over 2 hours from Milan, Vicenza, famous primarily for Palladio's architectural masterpieces, is a true gem—a human-scale city perfect for exploring, even by bicycle

Five-star breakfasts! The best breakfast experiences in Milan hotels also open to the public

Recognized as a traditional agri-food product in Italy, it is a symbol of the local culinary tradition. It requires high-quality stockfish and a long, patient cooking process

The "chitarra," a symbol of traditional Aquilan cuisine, is a square-sectioned egg pasta made using the "chitarra," a stringed culinary tool. The condiments vary, ranging from the classic ragù to more imaginative sauces