News

Despite the healthy-food trends of the latest years, fast food chains keep increasing the amount of salt and calories in their food. Here are the details.

Casa Ramen Power - the temporary restaurant that opened a few days ago, hosted at a tiny space in Kenmare street, Manhattan - could only be the first test bed for a stable project in the city. Here are the...

A little over a month ago, under the open gallery of piazza della Libertà, opened Caffè Lietta, which sees the historic Caffè Giacosa team at work, closed since 2017. The space is beautiful, the offer is high quality. The city's...

Ancient origins, sustainable practices and very current results. The use of terracotta to preserve and refine food––from wine to cheese––dates back to the dawn of human civilization: often forgotten, today it excites producers, critics and the public. From Italy to...

We interviewed Stefano Caccavari, the mastermind behind Mulinum, a Calabrian start up that recovers local grains and stone mills.

The chef is one of the most intriguing interpreters of contemporary Italian cuisine. From Brianza to the Langhe, by way of Osaka: Enrico Crippa in a nutshell.

On the one hand, Sweden, with its monopolies and a surge in sales of Italian bubbles. On the other hand, Denmark, the realm of micro-importers, where natural wines and brands (rather than denominations) are driving consumption. Nordic route for the...

A supple and jiucy palate with a finish of aniseed and mint: here is the Fontanavecchia Falanghina del Sannio 2017, a vibrant wine that can age really well.

In the last five years, we saw a real growth of Itlaian wine, especially for its Prosecco. The data by Wine Monitor.

Everyone loves Champagne: in France, there's now a controversy over the image of a popular Champagne, suitable for all occasions, especially the informal ones. Here are the details.