Search

Russian cuisine is multifaceted, but in the morning the dishes that unite the different areas of the country are almost the same, both sweet and savoury. Here are the breakfast specialties and a blinis recipe.

Interest in plant-based nutrition is increasingly growing, but how can we replace some of the products? Here are all the vegan hacks.

Not very common in Italy, millet flour is gluten-free but rich in proteins and lipids. A product that is still not used much, but surely worth learning more about.

Data in hand, the latest research by Doxa/Unione Italiana Food explains the relationship of Italians with spaghetti & Co. It's a real pasta mania!

Since 2004 the Kiwi Latina has acquired IGP certification and the Agro Pontino area has been nicknamed "little New Zealand". Here's the kiwi vinegar.

Pastry chefs use it to prepare eye-catching desserts, chefs to enrich mouth-watering pastas and Mediterranean fish-based dishes. We're explaining how to use it in home recipes, taking inspiration from the great classics of Italian cuisine. Before turning on the stove,...

Thanks to the help of pasta makers, 300,000 meals will be donated to Caritas on the occasion of World Pasta Day. But anyone can contribute by posting a photo on social media.

The Cooperative Winery of the Year award in the Vini d'Italia 2022 guide goes to a business that's almost 60 years old.

There isn't an author in San Francisco and the surrounding area who hasn't concluded his/her book signing tours at the Bay Area bookshop. And the reason is simple: it's not just a shop, but a true paradise for readers with...

Great French confectioners, pizza makers and pastry chefs are competing to determine which one makes the best Italian sweet.