From 10 to 12 June in Vico Equense, chef Gennaro Esposito calls together over 300 great Italian and foreign chefs and offers 100 thousand Made in Italy delicacies invading the streets, squares and places of the coastal town. 50 thousand expected…
The sixty-second edition of the Salone del Mobile saw Eurocucina as the protagonist, with a huge turnout and many new features. Trends such as outdoor cooking and the integration of kitchen cabinets in large technology showrooms have emerged
Interview with Edi Snaidero, president of Efic, in view of Eurocucina 2024 in Milan from 16 April: "Made in Italy, resumed in the second half of the year. Ready for the great return of buyers from China. Gap with Germany? Today there is no it's more"
The chef at Osteria Francescana is unbeatable. Followed closely by Mauro Uliassi in Senigallia and the Enoteca Pinchiorri in Florence. The list of the 50 best great Italian restaurants
Idee in fuga is a social cooperative founded in Alessandria prison with the aim of creating work for prisoners, inside and outside the walls. The teachings of Sonia Peronaci
Over seventy starred chefs and the great promises of tomorrow's Italian cuisine called by Gennaro Esposito to participate in a great gastronomic and social solidarity event unique in its kind
An economic impact estimated for food spending alone at over 30 billion euros in 2023, divided between Italian and foreign tourists, but Italian cuisine is also a lever for the promotion of Made in Italy food in the world. Marine…
The National Commission approved unanimously. Now the dossier will be sent by the Ministry of Foreign Affairs to UNESCO and the proposal will be evaluated by 2025
Low in calories but rich in minerals, antioxidants, vitamins and anthocyanins. Extremely versatile in the kitchen, raw or cooked, sweet or savoury. The recipe to try: borlotti bean pudding with dark onion and Treviso red radicchio cream
There are about 2000 edible species for humans, and eating them is normal in 140 countries around the world. Now they also arrive in Italy in gourmet restaurants. Grasshoppers, crickets, locusts, ants and cicadas make up a complete food from a nutritional point of view…
A humble dish born from the "Ration K" of the American troops stationed in Rome, it has gained international fame in just a few years. Consecrated by Carnacina. Top 50 top ten carbonaras
Matteo Cignetti, 19 years old, from Valle d'Aosta, gold medalist at the 2022 Young Chef Olympics, defeats competitors from 50 nations. Italy's first time on the podium.
A chef in love with farmers' markets and a nurseryman meet and give life to an interesting culinary experiment: an innovative cuisine based on a 0 km vegetable garden, creating a country setting in the city. Not only restaurant but also,…
From 11 to 19 September 2021 at the Salone del Camper in Parma the chefs of the historic gastronomic association will animate a series of show-cookings to teach how to create tasty and refined dishes that are simple and quick at the same time with…
Volkswagen's best-selling product is not the car, as is commonly believed, but the 18.500 frankfurters it churns out every day for its workers and visitors - But the blitz will start on Monday: in the name of sustainability…
The fil rouge of the event will be based on the theme of sustainable restart. Food&Wine Italia will select the Temporary Restaurants. Great chefs from all over Italy for The Night Dinner. An important space reserved for coffee that has been the protagonist in recent years of a real…
Used in gastronomy, cosmetics and popular medicine for its diuretic, digestive and purifying properties. The leaves with a strong and spicy flavor are excellent for flavoring meat, soups, cheeses, beer, wine, liqueurs. It is found spontaneously in nature…
With Covid, Italians have understood that we need to change our diet to strengthen our body's defenses. Ciro Vestita, professor of human nutrition at the University of Pisa, explains in a book, how to supply ourselves with vitamins, mineral salts and natural principles…
Famous for their nutritional and antiviral properties, Shiitake are the second most widespread species of edible mushrooms worldwide. In Italy they are still little known and are often found in dry form. With a full-bodied structure and a flavour…
From culinary preparations to therapeutic ones up to cosmetics: wild garlic is an aromatic plant loved by bears and which flowers in spring. It has a scent very similar to traditional garlic but with a more refined flavour, ideal for embellishing salads,…
On Thursday 18 March, "Off the menu. Entrepreneurs who have revolutionized made in Italy taste" by Fernanda Roggero, an expert journalist of Food & Wine, will be released in bookstores and online stores.
Men have always eaten insects as a form of subsistence, culinary tradition or even without realizing it. Grasshoppers, larvae, crickets and ants are a source of high quality protein and a sustainable alternative to meet the food needs of the growing…
The original idea of a literary bistro in the heart of Brianza: a format that features dishes inspired by pages of a writer's story. Now meetings scheduled from home with a box that includes a recipe and an author's book that converses with…
Born in Korea, it is also spreading rapidly in our country, appreciated by both gourmet cuisine and nutritionists, for its numerous beneficial properties. It differs from the classic in flavour, smell and colour, all characteristics it takes from the process of…
An ancient variety of onion that was born in the heart of Lomellina, in Lombardy, still cultivated today according to the techniques handed down by the monks. With an intense red color it differs from other onions for its sweetness and high digestibility. With over 10…
Three great Italian chefs (Canzian, Saporito and Dandini) join the restoration project of works by Beato Angelico, Sangregorio and the Triptych of the Salvatore of Anagni by offering a gourmet dinner.
Three great Chefs, Stefano Marzetti, Giuseppe Di Iorio and Massimo Viglietti offer three gourmet menus to be prepared at home under their guidance via web TV connection. The shopping with all the ingredients arrives in a home delivery box
The crisis and the impossibility of going to restaurants and trattorias is causing the expected consumption for the Easter lunch to collapse: the estimates of Coldiretti.
The trend emerges on the basis of data from the Coop world in the last week: -18% of take away dishes in supermarkets, even -27% for rotisserie.
Initiatives are multiplying to make the forced stay of Italians at home less difficult: from cooking courses to books, to dance courses for young people
From today, with the recognition of Traditional Specialty Guaranteed, one of the most famous dishes of Italian cuisine is protected from imitations. Imported to Rome by the Amatrician innkeepers. THE DOC RECIPE OF THE MUNICIPALITY OF AMATRICE
Revisiting oriental cuisine in an Apulian key: this is what the Giappugliese di Milano proposes, mentioned in the weekend edition of First&Food which also analyzes the best wines, chocolate and excellent ice cream
Japan is the trend of the moment, both in Italy with the first attempts at contamination, and in the world with more and more award-winning chefs from Asia - On First&Food also the recipe of the young chef from Pavia, Ricciardella.
In Italy, Japanese cuisine has been advancing for some time and the latest trend is that of a fusion between two very different but both healthy diets - The pioneer is the starred chef Yoji Tokuyoshi with his restaurant in Milan…
The Carducci Refuge, in the Veneto Dolomites, has given hospitality to some migrants, including the 18-year-old Gambian Sekou, who has become the structure's baker - The project wanted by the manager Bepi Monti won the Cook Awards.
Daniel Canzian, whom Gualtiero Marchesi wanted by his side for nine years, explains the concepts of his philosophy in the kitchen: restoring tradition to look to the future, starting from nature to affirm a new renaissance of high-end Italian cuisine…
A restaurant like a virtual historical novel of the Capitanata. Here the chef from Foggia revives and rediscovers the flavors of the poor cuisine of the terraces, elevating it to gastronomic levels of excellence
The startup has created a system for downloading the menus of participating restaurants (currently Autogrill and RED, for example) in the desired language, via QR Code - The translation is highly reliable and the service also includes the description…
The Chef of the refined Baita Pié Tofane in Cortina d'Ampezzo plays between flavors and aesthetics in a constant challenge to high quality cuisine that respects the great Italian heritage of tradition
Already in the 800th century, a historian judged the Marroni di Cuneo among the best in Italy. A fair of Cuneo excellence celebrates its history. Versatile in the kitchen in traditional preparations as well as in pastry. The white chestnuts appreciated by the Certosa di…
On First&Food, an exclusive interview with Mauro Colagreco, three Michelin stars and owner of Mirazur in Menton, awarded as "best restaurant in the world" - Fusion between Italian and French cuisine but in an Argentinian sauce - The latest delights.
Solitary navigator but with taste ... for the table. Giovanni Soldini in the long ocean crossings always reserves a gastronomic moment by relying on the pressure cooker, a precious ally for cooking tasty lunches on the boat even in adverse weather conditions…
Solitary navigator but also gourmet, Giovanni Soldini offers some easy recipes to make on the boat including a fish, which is presumed to be freshly caught, in a pan, and pasta with pesto with chickpeas and tomatoes.
Goodbye hoods, hobs with air and vapor extraction systems and new connected functions are breaking onto the market, starting with the integrated scale - The case of Elica, an Italian company among the leaders in this business.
The school founded in Dublin by two Italian entrepreneurs is called "Pinocchio". Boom of requests to experiment with Made in Italy recipes
Naples, London, Tokyo, Mumbai and then landed at the Hassler. All the cuisine of the Neapolitan starred chef is like a journey, in search of sensations and intuitions that enhance traditional cuisine
A traditional South Tyrolean dish proposed with fresh and fruity notes that give it a unique flavour
Denmark took the podium in the world's largest competition for young cooks, followed by Sweden and Norway
The gastronomic journey of the FIRSTonline magazine entirely dedicated to the world of cooking takes us from the coast between Naples and Sorrento to the elegant and prestigious notes of the great reds in Veneto. Without neglecting the magic of the meatball in a book…
In an area with a high concentration of starred chefs, Mimmo De Gregorio makes his restaurant "Lo Stuzzichino" a temple to the rediscovery of recipes from the ancient Sorrento tradition
The author, former director of TG 3, presents her ironic and hilarious "Polpettology", a book on the most loved dish in the world written together with Daniela Carlà - But it is not just a book of recipes and cooking
The FIRSTonline magazine dedicated to Food presents the story of the Lazio chef Antonello Colonna and his bucatini recipe with cod cheeks and pecorino cheese - Here is the rest of the... menu.
The new "Pupi&Fornelli" program, dedicated to those who are incapable in front of the stove, makes its debut on 21 January.
According to the wholesale price index elaborated by Unioncamere and BMTI, it is above all pork that costs less than a year ago - Rice boom (+30%) while eggs and butter collapse: good news for those who cook desserts in …
Gnocchi alla romana according to the signature recipe of chef Paolo Lopriore, one of Gualtiero Marchesi's favorite students, and the mystery of real spaghetti alla bolognese are the highlights of this weekend's First&Food.
INTERVIEW with TIZIANA PRIMORI, managing director of Fico Eataly Word, "the largest food park in the world" which in 12 months has collected 3 million visits on the outskirts of Bologna - "Whoever visits Fico becomes a more…
Antonella Clerici, undisputed queen of TV, who went from successful sports broadcasts such as Domenica Sportiva to entertainment broadcasts such as Raiuno Mattina, Domenica In, Ti lascio una canzone, up to the sparkling hosting of the San Remo Festival, in 2010,…
Ponza, the island with two faces: it has a Neapolitan heart, linked to its thousand lives, but it is a condensation of marine and naturalistic beauties of the Pontine archipelago in Lazio. Now it claims a tourism that does not stay only in the summer months but…
After two years of experimentation, France has decided to introduce the rental of small appliances, not trivial ones but multifunctional appliances that are available only when needed without cluttering up the house - Here's how it works
FROM THE BLOG "LA CASA DI PAOLA" - In the world, our high-end and very high-end household products are increasingly in demand, especially in the kitchen sector
The typical Easter cake was born in Milan, but today the best are produced elsewhere: in Pesaro, Naples and Ferrara - These are the results of the "Premio Regina Colomba 2018"
On 27 March at 19 pm, a semi-serious showcooking with three protagonists: the starred chef Cristina Bowerman, the President of the National Institute of Nuclear Physics (INFN) Fernando Ferroni and the actor Neri Marcorè. New meetings this week. The museum remains open at Easter and Easter Monday.
The king of French chefs, three Michelin stars for more than half a century, passed away at the age of 91 - His legendary Auberge du Pont de Collonges is still considered an obligatory stop today - Here are his…
Over 120 culinary events organized by the Network of Italian Chambers of Commerce in the world including "Italian Pizza Night", cooking masterclasses and guided tastings in the "Ospitalità Italiana" brand restaurants - Commitment to counter the Italian Sounding which weighs about…
"DOING BUSINESS ABROAD IS POSSIBLE", the digital project of Assocamerestero, has brought Elio's emblematic story to the fore. E. Orsara, Italian chef and owner of a restaurant in Japan where he has brought the excellence of Calabrian agri-food production: he is part of the netwoork of…
Filippo Sinisgalli speaks, the chef of Palato Italiano, a gourmet club that focuses on excellent Made in Italy and which has opened the pink line: "It is true that there are fewer female than male chefs in quality catering but…
The international restaurant group Wagamama will open its first restaurant in Milan by 2016 thanks to an agreement signed with Percassi - The exaltation of fresh and nutritious Asian food has been successful all over the world - Percassi: "a…
According to the French "La Liste" the best restaurant in the world is the Swiss one of Crissier's Hotel de Ville in Lausanne but among the top 100 there are 18 Italian ones and Bottura's Osteria Francescana in Modena is eighteenth -…
Campania is by far the region with the highest concentration of starred chefs - But that's not all: in the Michelin guide it is a triumph of the restaurants of the South as evidence that the geography of catering is moving towards the…
Il Palato Italiano is an unprecedented international gourmet club, founded in Bolzano by Nadia and Luciano Bertani for the enhancement and promotion of Italian food and wine: tradition and new technologies, e-commerce and cooking lessons with the advice of chefs…
Social norms are seen as an effective substitute for intellectual property rights in sectors where innovation is important, but protection is absent or difficult to enforce: this is the case of great chefs and their "transfers…
From 7 to 9 June the "Festa a Vico" is celebrated, which brings together the absolute excellence of our gastronomy in Vico Equense, with chefs such as Massimo Bottura and Niko Romito - The small village on the Sorrento coast will turn into a…
Coldiretti announces that the green light comes from Brussels for the use of the small intestine of the suckling calf for the preparation of 'pajata', a typical dish of Roman cuisine
Cooking is an art form, more and more, and then an auction dedicated to food and drink, "The art of food and drink", at Christie's in London could not be missing - Kitchen accessories and works on display iconic, and…
In Italy, one restaurant company out of 20 is foreign, in Lombardy almost 27%: the phenomenon is growing almost fivefold compared to the entire sector, and is increasingly affecting the lifestyle of large cities - Acting as…
The 500th edition of the trade fair dedicated to the glass industry was inaugurated today at the Fiera di Milano Rho, which this year will also host a culinary festival dedicated to the great Italian tradition. Nearly 70 exhibitors from all over the world, of which XNUMX%…
