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Prise of the Campania region's food production, this particular tomato, preserved in bunches for several months, is a joy for the eyes and a feast for the palate. Try it as jam or on pizza.

Cantucci, befanini, brutti ma buoni: Tuscan tradition brims with cookies that have become popular in other parts of Italy. Exploring regional cookies we tackled this area and its Biscotti di Prato seeking the guidance of Paolo Sacchetti.

From artisanal to industrial production, by way of legends and folktales: here's all there is to know about the legendary American donuts.

Sweet, red, with a pungent aroma, Tropea Onion is the undisputed protagonist of the tour of Violet Coast, in Calabria. Cooked or raw it's good for health and palate alike. Here's how to eat it without losing any of its...

Natural, versatile and unique, Parmigiano Reggiano became famous in the Middle Ages and still today it continues beguiling the finest palates.

Delicious, simple, suitable for many recipes. In a word: perfect. Here's everything you need to know about shortcrust pastry.

We first came to know them through American films, then in the Chinese restaurants of Europe. But the famous cookies containing prophecies are actually a Japanese specialty. Here's the whole story.

Some were created by food bloggers, others have come back thanks to social media: here are the recent cakes popular on the web.

Peruvian gastronomy is now famous and appreciated all over the world, but other Latin countries have a lot to offer in terms of fine food. In Ecuador, for example, the local diet is tasty starting from the morning meal. Here...

The wine world is mourning the passing of Franco Ziliani, founder with Guido Berlucchi of the Berlucchi winery, who gave life to the first Franciacorta sparkling wine.