The chef of Salone Eva on the scenic terrace of the Hotel Hassler in Rome offers a cuisine that is divided between tradition and innovation with veins from Campania such as the Paccheri dish with zucchini and crab
It was invented by two legendary chefs, Nino Bergese and Valentino Mercatilli at San Domenico in Imola, a two-Michelin-star revolutionary restaurant since 1977. Follow the recipe to try your hand at
The recipe proposed by the two Michelin star Chef who landed in Rome with Giano at the W hotel enhances the principle of sustainability and waste recycling
In this year of Covid, Italians forced into the house have increased their consumption of pasta by 10 percent. Also increase exports. Carbonara is the world protagonist. But also the most imitated. A gallery of gastronomic horrors throughout…
Stanley Tucci, New York gastronome, actor, writer, director takes American viewers around Italy in the new series Searching for Italy. A tribute to his homeland, from risotto alla Milanese to pasta alla norma, from Sicilian wines to…
From dyeing the clothes of kings to the creation of perfumes and cosmetics up to the most diverse use in the kitchen. It is saffron, the golden spice of world gastronomy. The golden yellow colour, the sweet perfume and the unmistakable taste…
The Gambero Rosso Top Italian Restaurants guide, which evaluates Italian cuisine abroad, awarded Due Forchette tricolori to N10, the restaurant opened by the former Juventus champion in Los Angeles: it offers a fine Italian-Asian fusion.
The chef of the weekend is Massimiliano Mandozzi: after attending top schools in Italy and abroad, and holding a prestigious position in one of the most luxurious gourmet restaurants on Lake Como, the chef's decision was to…
The Greek text of Galen of Pergamum, "The properties of foods", written in the second century AD, is a unique document in the history of nutrition capable of providing us with a lot of information.
First&Food's recipe of the week is that of the Serva brothers from Rivodutri in the province of Rieti who run a restaurant with two Michelin stars
The recipe of the week of First&Food, the vertical portal of FIRSTonline dedicated to Italian food and agri-food excellence, is reserved today for chef Igles Corelli
A recipe by chef Paolo Rota of the Three Michelin Star restaurant "Da Vittorio" in Brusaporto, a great wine recommended by sommelier Daniela Scrobogna, the history of the Cotarella Dynasty, the wizards of oenology, the advice of the Milanese allergist Attilio Speciani and much more …
The gourmet club of the Bertani family is constantly looking for small and very small quality food producers, who are an expression of an Italian cultural heritage envied abroad: there are about 70 "artists of the earth" that the Italian Palate…
Assocamerestero has carried out an investigation focused on the improper use of geographical denominations that refer to Italy to induce the purchase of non-Italian products - Made in Italy fake food is worth 54 billion - The purchase of Italian Sound products is always…
