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[caption id="attachment_134931" align="alignnone" width=""]Ravioli di tumminia, Pastificio Pastando, Palermo[/caption] Tumminia, Russello, Senatore Cappelli. These are only a few of the ancient grains used for making bread and pasta in Sicily. Today they are living a true Renaissance. As part of...

The guru of barbecue in America and beyond for the past 20 years. Steven Reichlen has been contributing to the growth of grilling culture and fine dining in America. His TV shows, books and teaching seminars are proof of this....

In 1893, Luigi Cecchi founder of the winery and a professional wine taster, saw the potential in the Chianti Classico zone and in particular, the Castellare di Castellina area. The whole story of the producer. 

Forget the Mercato delle Erbe, or the Mezzo. Bologna invests on requalifying its ancient neighbourhood markets, and now it’s the turn of the via Albani structure. This is one of the city’s most ancient markets. Revamping it could requalify the...

[caption id="attachment_134775" align="alignnone" width=""]Zass, Positano[/caption] A year ago the illuminated owners of the 5-star hotel that clings to the cliffs of the Amalfi Coast – the founding Cinque family, presented the new kitchen of their Zass restaurant. April 7 the...

Riccardo Felicetti of Pasticificio Felicetti and chef Luciano Monosilio of Pipero have made pasta obtained with flour made with crickets. Let’s hear what they have to say about it.

Sustainability is one of the decisive factors in choosing a wine, according to American tastemakers. This finding emerged from a study commissioned by California Sustainable Winegrowing Alliance (CSWA).

A Master in Wine Sustainability is the new project launched by the University of Siena, in collaboration with the Santa Chiara Lab platform for innovation and Gambero Rosso Academy.

Can Vinitaly increase the value of wine? Can it make contribution to the development of Italian wines? How does it influence on the internationalization of Italian wines? We have asked all these questions to the CEO of Veronafiere.

The work doesn’t only consist in removing, but in removing the ‘wrong’ things. In his book, “Ten Cooking Lessons”, Niko Romito explains the principles of his cuisine. Here are five of his recipes.