News

Fontanafredda and Casa E. di Mirafiore, two 2016Barolo wines compared

A cocktail with a pleasantly bitter taste and at the same time fresh and thirst-quenching: here's how to make hOrtum galaxy by Domenico Carella.

Lidia Bastianich’s autobiography: Il mio sogno americano. From her birth in Pula to his success in America, including her escape to Trieste and the refugee camp. An exciting parable of life and cuisine.

Here's how to fight bad businesses of Italian cuisine around the world.

The San Michele Appiano cooperative is one of the cornerstones on which the revitalization of Alto Adige wine has been centered in recent decades.

Chef Antimo Maria Merone explains how to make the perfect Italian cannelloni.

A fermented water and honey drink with ancient origins, today also produced with the classic method as if it were spumante. Everything you need to know about mead.

Interview with Cristina Bowerman, President of the Ambassadors of Taste Association, ready for the new challenge in China. Her restaurant Glass is due to open in Xi'an.

An association aims to raise awareness of Panettone in Japan through events, tastings and webinars.

Nutritious, safe, palatable, with zero impact. And designed to accompany man into space, during missions that can last up to three years. To find innovative solutions, NASA promotes a competition open to US and international teams.