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Extra virgin olive oil has been one of the most common products on Mediterranean tables for centuries. But how much do we really know about it? With a series of technical terms, we gathered all the basic information to be...

Pecorino is the Riesling of the Adriatic, some tasters say. And there is some truth in this. Here are the versions of Codice Citra

Luigi Fineo teaches us how to make Italian cavatelli, a typical pasta from Southern Italy. Here's the recipe.

Young people seem to be very attracted by the countryside: here are the details.

Do you know the first Supertuscan of Chianti Classico? Here's a hint: it was born in 1968...

Looking for a tasty break in Trastevere? Here is a list of the best food shops.

A legacy of medieval gardens that are now back to life and produce: here's the story of The Gardens of the Grata in Ostuni.

From Rio to Melbourne, by way of Cape Town and Mumbai: the new book by Fabio Parasecoli explains the development of the style of contemporary eateries, coffee shops.

Stefano Bacchelli is the executive chef of Da Vittorio Shanghai: here's his story.

First of all grains, vegetables and legumes, followed by everything else. Some physical activity and rest are also needed: this is why it's important to reconsider the model of the Mediterranean diet.