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Felicetti
Food News
Rigatoni made with cricket flour by Riccardo Felicetti and Luciano Monosilio
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.
18 Apr. 2017, 01:30
The story of wild myrtle born on the mountain overlooking all of Genoa
A documentary explores how a group of independent winemakers wims to save wine from climate change
One of Italy’s best bakeries is located on an island and was opened by a young baker
Anonymity and bills paid. Here’s how the Michelin Guide works. Interview with former inspector Pina Belfiore
The 19 best Barolos selected by Gambero Rosso
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The story of wild myrtle born on the mountain overlooking all of Genoa
A documentary explores how a group of independent winemakers wims to save wine from climate change
One of Italy’s best bakeries is located on an island and was opened by a young baker
Anonymity and bills paid. Here’s how the Michelin Guide works. Interview with former inspector Pina Belfiore
The 19 best Barolos selected by Gambero Rosso
