Food News

The beauty of bakeries is that they can take on a thousand forms, from the modern bakery with multiple outlets scattered throughout the territory to the bakery born mainly to see its grains take shape and taste. This is the...

A coffee with a slice of strudel, a snack with a charcuterie board, a mountain sunset aperitivo: must-visit stops among the Dolomite alpine huts

Chef Riccardo Camanini introduced it back in 1998, and it still graces his menu today, served on the plate with a zabaglione cream. Elegant and romantic, the rose cake is perfect for occasions like Valentine's Day

This is the second part of the guide dedicated to the best places in the Trastevere district, from wine bars to breweries, cocktail bars to addresses focused on street food, including desserts and quality shopping

Trieste, a splendid and elegant seaside city, boasts one of Europe's most important ports, a magnificent historic center, stately buildings, the famous Synagogue, ancient cafes... but the culinary scene also holds pleasant surprises, such as goulash, perfect for this season

We tried Ottimo's garlic ice cream! Good is not enough. It caught us off guard. Especially when we discovered its secret (spoiler: cashews)

Bergamo's Casoncelli, a fresh pasta filled with a typical slightly flattened crescent shape, originated as a dish to use up leftovers and is now considered a delicacy for connoisseurs

The red radicchio of Treviso is a Protected Geographical Indication (PGI) product, a flagship of local gastronomy. Available in two varieties – late and early – it is the star of one of the iconic dishes of the tradition, risotto

From February 3 to 24, the Versilia town is hosting the 151st edition of the Carnival, one of the most famous and popular in Italy, with parades along the seafront featuring papier-mâché floats and a rich calendar of events

A fresh pasta dish that cannot be missing on Ferrara tables, cappellacci (IGP product) differ from Mantuan pumpkin tortelli in the filling, which does not include amaretti and mustard but only pumpkin pulp and Parmesan