The event on September 14th and 15th as part of the Franciacorta Festival. It will be a unique opportunity to taste a very wide selection of Franciacorta through a sensory journey that will allow you to compare the style of the various wineries.
The Branchi company from Felino wins the gold medal in a blind tasting by Gambero Rosso experts. The ranking of the top products in high-end food shops and large-scale retail trade products in trays
From Friday 6th to Sunday 8th September and from 13th to 15th September, thematic tastings of the most sought-after mountain cheeses (Bagòss, Bettelmat, Bitto, Castelmagno, Bleu de Moncenis, Murianeng) paired with mountain wines but also the best of cured meats…
From Friday 6th to Sunday 8th September in Avezzano three days of tastings, shows, music, exhibitions, conferences, meetings with farmers and artisans to discover the true identity of this land, historically devoted to agriculture and with a culinary tradition…
The Coca-Cola Pizza Village arrives at Citylife with a packed calendar of events. More pizzas are baked in Milan than in Milan and Rome.
Rediscovering popular cuisine is a cultural fact but at the same time it attests to a sustainable diet, respectful of the environment and health and offers authentic and genuine flavors. The protagonist of the recipe is the Fagiolo rosso scritto del Pantano, there are also…
From 15 to 17 September, Ischia becomes the beating heart of Mediterranean cuisine to reflect on the challenges and opportunities of the food and wine world between sustainability and innovation. The starred chefs protagonists of the Charity Dinner
From September 5th to 8th, in the San Paolo Fuori Le Mura neighborhood, the event that celebrates cod and stockfish will kick off with a gastronomic offer of over 20 dishes and many meetings dedicated to taste and knowledge. Among…
Sunday 25 August 2024, from 16pm to 00pm, an immersive and informal experience, promoted by the Consorzio Birra Italiana and Coldiretti. Blue crab beer, an example of how environmental difficulties can become an opportunity to innovate.
The chef of the Castello di Rocca Cilento restaurant proposes a recipe that is part of his philosophy of representing in modern terms a tradition attentive to the production of excellent raw materials identifying the Cilento territory in a historical context
Cantina Sant'Andrea, a winery in the heart of the Agro Pontino owned by Gabriele and Andrea Pandolfo, wins second and eighth place. 145 wines competing from all over the world
In Puglia there is a real cult of onions. There are different and valuable qualities. The recipe for onion calzone inevitably refers to the aromas of grandmothers' kitchens handed down from generation to generation and every family preserves…
The Pruna di Frati which have become part of the Slow Food Presidia have an ancient history, characterized by a thin skin and a sweet flavor with a sour aftertaste. The Piparelle also represent a deep connection with history…
The chef of the exclusive Don Pasquale-Maalot restaurant in Rome offers an original version of the iconic dish of Jewish-Roman cuisine in the name of lightness, without ever forgetting taste and deliciousness.
We are spoiled for choice and the desire to taste healthy preparations that can bring summer tastes, aromas and flavors back to our winter tables.
From August 30 to September 8, 2024, the event features displays of pepper varieties, show cooking, tastings and entertainment for all ages, including the Il Foro Festival music review
In its debut vintage, Barone Pizzini's Bagnadore Rosé 2011 obtained 98 points out of 100 from James Suckling, setting a historical record for Italian wine, both Classic Method and Franciacorta.
In Italy, Perla del Garda launches "Perledellago", the canned wine that challenges traditional conventions. Produced with Turbiana grapes and designed for young consumers, it offers a practical and sustainable solution, aiming to redefine the Italian wine market. Market…
Wednesday 14 August on the occasion of the annual Calici di Stelle initiative of the Wine Tourism Movement, a single-color dinner, from the dress code to the menu, and traveling visits by candlelight to the historic cellars
Scheduled for Tuesday 10 September for a thousand guests lined up on a 400 meter long table. Spigaroli, president of Parma Food Valley: «As a UNESCO creative city we have the opportunity to dare: it will be a menu capable of surprising and looking to the future»
In "The great book of preserves - 170 sweet and savory recipes" Federica Vizioli guides the reader in the preparation of vegetable garden preserves in oil, vinegar, fermented and salted, sweet and sour, jams and marmalades, candied fruit, in syrup and underneath…
The base of the dessert inspired by Fernando Botero is a very particular green chocolate, the project of which is strongly supported by the chef, who owes its color to the avocado, produced by the organic and sustainable company Cordillera Chocolates. Complete and balance the dish…
In the Guide created by Gambero Rosso there are over 630 signs for the most complete national map of Italian street food. 20 Regional Champions, symbol of the excellence and gastronomic variety of each Region. The link to find out about the best street food…
Seventy percent chocolate is rich in anti-oxidants, can help regulate mood and can reduce anxiety and depression. And in summer it can easily be taken in moderation with pleasant effects on the body. The Azotea recipe is…
In the majestic Belluno Dolomites, there is a cheese that tells a story of dedication, tradition and resilience: Fodóm. Produced with raw milk from Alpine brown and red spotted cows, this cheese is supplied by eight farmers in the area
Second place for Confine by Francesco Capece and Mario Ventura, in Milan. Third position for I Tigli by Simone Padoan, in San Bonifacio. The Pizza Chef of the Year is Francesco Capece from Confine. The Pizza of the Year is the Margherita Smoked Provola &…
Appointment with the international competition that celebrates wines from heroic viticulture in Sarre (Aosta) on 29 and 30 September 2024. Registrations by 7 September. Protagonists of real "islands of viticultural biodiversity" that run the risk of disappearing...
Thursday 4 July, (from 17.00pm to 23.00pm, in the spaces of Villa Appia Antica. Sixty wineries from all over the country, for over two hundred wines to be tasted
Signed by Decanter magazine, the competition is the most prestigious among the wine competitions in the United Kingdom and, this year too, saw Italian labels triumph. Here are the winners
385 labels from 163 companies present in the competition dedicated to the best Extra Virgin Olive Oils, curated by Fausto Borella. 45 new entry companies in the ranking. Tuscany leads the way in terms of number of awards, followed by Sicily, Umbria, Calabria, Puglia, followed by Campania and…
A five-day event, from Saturday 29 June to Wednesday 3 July, full of pizza to celebrate the 40 years of the AVPN, Associazione Verace Pizza Napoletana. Four tasting evenings that will see AVPN master pizza chefs from all over the world propose a…
On June 21st, tastings with 67 producers and workshops on development and sales prospects and pairings with local products. The list of 67 producers present at the event.
The menu of starred and gourmet restaurants, excellent gastronomic products, from provolone del Monaco to Treccia di Mozzarella, served at a long table for three hundred people along the main street of Sant'Agata sui due Golfi. A product fair…
Monday 17 June at Palazzo Brancaccio. the event organized by the Alta Langa Consortium. The first classic method in Italy, born in Piedmont in the mid-1800s. 70 sparkling wine producers and 90 associated winemakers. The denomination has a production of 3.200.000 bottles
A winning challenge that of Silvia Menicagli and Stefano Billi, great-grandson of the sharecropper of the Counts of Gherardesca: a vine that "betrays" its original terroir in favor of Bolgheri and which celebrates 20 years successfully
Spotlights turned on on 10 June on the native vines of Abruzzo, Basilicata, Calabria, Campania, Molise, Puglia, Sardinia and Sicily. National and international juries for blind tastings of the wines of the great Southern wineries
The City of Pizza concludes the national tour in Rome on the stage of the Circus Maximus at Vinòforum, the great event dedicated to wine combined with haute cuisine
The name is composed of ranza, meaning bran and sciura, meaning the flour flower. An ancient Arab tradition from the small town in western Sicily. The recipe to prepare it at home. Excellent for a trip out of town
The Petroniana cutlet, typical of Bologna, is a tasty veal cutlet enriched with ham and cheese. Often completed with white truffle, it represents a rich dish of Emilian cuisine that has its roots in seventeenth-century banquets. Recipe…
Over five hundred producers of craft beer and cider who represent the excellence of the Italian brewing world. 49 Snails awarded to the best breweries, 101 excellence awards, 43 Supply Chain Awards. The special prizes. All the breweries that have conquered…
The "Cucurummau" egg is a typical Sicilian dish that embodies the peasant tradition handed down over the centuries. It adapts to every season and is easy to prepare
Discovered in 1935 in a toll booth of the South-Eastern Railways, today it is cultivated on over 3700 hectares, for an annual production of 100 quintals. The consistency of the pulp is strong and crunchy and has an intense, sweet and juicy flavour.…
On 19 and 20 June, a long table in the square for three hundred people with dishes from starred chefs, bistro restaurants and products from a land reigning in biodiversity. A unique gastronomic culture, from spaghetti to courgettes, to large…
From Friday 17th to Sunday 19th May at The Building Hotel a calendar of meetings, talks, screenings and workshops will raise awareness among an ever-increasing number of people about the importance of supporting local and sustainable productions
Recco, thanks to the fame of its focaccia with cheese, has become one of the most renowned destinations for "taste tourism". The original recipe included two very thin layers of dough made from flour and olive oil filled internally with…
30 historic Italian and European abbeys that have played a role in the production of wine and in the preservation of vines that would have disappeared present from 7 to XNUMX June. Great anticipation for the Alaverdi Monastery in Georgia dating back to the XNUMXth…
The event scheduled for next May 25th, at The Westin Excelsior Hotel in via Veneto. One hundred and fifty labels from all over Italy to attest to a new wine panorama. The gap in export value is significant: the average price per liter of Whites...
The army of collaborators of La Guida Slow has scoured Italy for Extra Virgin Olive Oil not only in the name of quality but also with the aim of creating relationships between producers and citizens, between places and products. All the oils awarded by the Region for…
Thirteen craft breweries from the region will be the protagonists, a rapidly developing sector. conferences on the world of beer with the theme of raw materials and artisanal production
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…
It was originally made of flour, water, salt and cold polenta left over from the preparation of some recipe, a typical example of "recycled cuisine". The originality of this focaccia is that the dough is cooked on the piòta, a vertical plate placed in front of the…
Giulia Vicini from Bergamo not only defeated the vast audience of male pizza chefs by climbing onto the first podium in the Classic Pizza category but also won the Sustainability award. The winners of the various disciplines
There are 389 producing companies for 679 extra virgin labels included in the Guide, of which 191 are Tre Foglie and 34 are Stars. Five price ranges considered, from oils priced under 10 euros to the most excellent products…
A recipe that dates back to the 1400s, an excellent appetizer spread on bread or a substantial and tasty second course. The reason for the strange name Brandacujun. The La Brinca restaurant is the guardian of ancient flavours
One of the many examples of biodiversity in this area which has great historical-environmental value has become a Slow Food Presidium. Not to be confused with Itrana. The characteristic: the pulp separates from the stone by crushing it between two fingers
At the Fortezza da Basso in Florence there were 241 wineries present, representing 50 denominations, on Wednesday 10th and Thursday 11th. For the first time after the pandemic, China returns
From 25 to 28 April in San Quirico d'Orcia tasting stands, masterclasses, product tasting, but also cultural visits to the participating wineries.
Wine tours, B2B meetings, tastings and important moments of cultural study from 5 to 10 June with the participation of journalists, bloggers and importers from England, Denmark, Norway, Sweden, Switzerland, USA, India, Vietnam, South Korea, Canada , Australia and Brazil
Over one million contents on Instagram of the hashtag #Carbonara. The Aroma chef offers an original version that enhances the flavours, aromas and consistency.
Italy, tied with the USA, is in second place, preceded only by France, leader of the ranking with 17 labels. The sixteen Italian wines chosen by sommeliers from four continents and 16 countries.
Fusionmania involves Brazil where over two million citizens are of Japanese origin. Hot dogs stuffed with chicken katsu are also popular. For vegans there is the option with shimej mushrooms. For the bread the customer can choose the…
At the Casa di Anna social farm, immersed in the countryside near Mestre, a muscaris vineyard will be cultivated by vulnerable people, also becoming an outdoor classroom for sommeliers
VinNatur Tasting returns with five special meetings to explore the many facets of natural wine. Around 200 producers from Italy, France, Spain, Portugal, Austria, Hungary, Slovenia and the Czech Republic
The objective is to build, through the contribution of experts in the sector and the food world, a "Manifesto" divided into 10 points on how to make a pizzeria welcoming, ethical and inclusive. The event within the World Pizza Championship which will see participation…
Annual missions were organized which involved 31 countries on all continents, but also market research and insights, with 7 surveys conducted in collaboration with Wine Monitor Nomisma. The calendar of initiatives for 2024 is intense
Chefs and restaurateurs from all over Italy will provide their work for free. The menu will be divided into 4 courses with recipes from Northern, Central and Southern Italy. For everyone, a special and numbered edition of a dish of the Good Memory of…
The great chef Bruno Barbieri, seven Michelin stars, strict judge on Masterchef, offers an easy-to-execute recipe for a dish his mother made him as a child with some touches of originality
The coolest event in Italy on champagne and bubbles returns from 23 to 24 March. A journey to the most interesting and important “terroirs” for sparkling wines, such as France, Italy, Spain, Slovenia, Austria to which…
From 25 April to 5 May Vinum offers a unique experience where wine joins culture and tradition, creating an unforgettable journey through the wine excellences of Piedmont
A sweet temptation from the Neapolitan chef of the Rome Marriot Grand Hotel Flora in Via Veneto. The disputed origins between two Neapolitan monasteries and the first codification of the Father's Day dessert in a treatise by Ippolito Cavalcanti in 1837
Protagonists and witnesses of Made in Italy: from mountain cheeses to traditional Sicilian traditions. Taste journeys, pairings with compotes, mustards, sweet and sour sauces and show cooking with starred chefs. In the ATLAS ranking of the top ten cheeses, the top eight are Italian. AND…
The right opportunity to take a trip out of town and to enjoy a moment of relaxation between walks in the vineyard, tasting typical local products and a good glass of wine. Where to ask for information on the various programs in the different regions
Rich in vitamins, fibre, polyphenols, calcium, iron and potassium which make it an ally for digestive and cardiovascular health, carob was once considered the "chocolate of the poor" in Sicily.
AVPN's master pizza chefs will judge the new pizza talents. We start on Monday 18 March from Vicenza, followed by Turin, Milan, Bari, Naples and Bologna. The final in Rome on 17 June. The evaluation standards: appearance, aroma, mixture,…
In the Venetian Cistercian Monastery, the saying "ora et labora" is fully implemented: the nuns cultivate an extraordinary variety of products, from prosecco harvested at night, to aloe creams, ointments, essential oils and honey
It looks like a cheese, but with the heart of a cured meat. It is the Caciocavallo dell'Emigrante, the culinary matryoshka with a flavor rich in history and ingenuity that continues to fascinate
Tastings with 120 wineries, food proposals and talks on topics related to natural agriculture and the production of low-intervention wines. Basic theme for 2024: selection of wineries that produce natural wines through agriculture and the custody of…
Over 100 culinary proposals from all over the world combined with rock concerts, craft exhibitions, clownerie, vibrational sounds
The Prosecco of the Follador family is the result of a long family tradition, combined with cutting-edge winemaking techniques and a deep respect for the territory
On the calendar, among other things, 40 tours, dinners, wine days, market exhibitions, literary prizes, training and in-depth moments aimed at increasing international wine tourism. Piedmont is the second region nationally in terms of turnover with a wine turnover of 1.362…
Local products characterized the gourmet pizza slices that entered the final five.
The initiative of the Verace Pizza Napoletana Association and AIS Campania to direct pizza makers and consumers to the best combinations. The pizzeria of the future will necessarily have to look more and more like a specialized restaurant and offer a wine list
A Ritual Lab in Formello won five golds and a bronze with its beers, in four different macro-categories. Lombardy wins 23 awards, followed by Piedmont with 20, Veneto with 13, Tuscany with 12, Lazio with 11. The list of…
A shell of soft almond paste that hides a filling of blancmange cream and apricot jam. Today it can be found in "The Secrets of the Cloister" in the Palermo monastery of Santa Caterina. For Giuseppe Tomasi di Lampedusa in The Leopard…
Extraordinary opportunity for the Puglia Region to highlight and make known all the peculiarities and delicacies of the territory: from 19 to 21 February. International buyers with active sales channels in: Taiwan, Lithuania, Denmark, Canada, USA, Argentina, Norway, China,…
The Premiere of Alta Langa 2024, scheduled for Monday 18 March at the Teatro Regio in Turin, will host over 60 producers with more than 150 labels of Alta Langa wines. Here are all the details
The first Vermouth Show will be held on 24 and 25 February at the National Museum of the Risorgimento. Large and small historic producers present at the event. The most important restaurants and bars in the city are also involved for pairings and mixology.
Chickpea hummus, a traditional Middle Eastern dish, is loved around the world for its delicious flavor and creamy texture. Rich in protein, fiber and essential nutrients, it offers numerous health benefits. Now widespread throughout…
Awarded the Luigi Veronelli prize as "Emerging Italian winemaker", he is working in the city of Encruzilhada do Sul in the state of Rio Grande do Sul, nestled between Uruguay and Argentina south of Brazil in a company that already produces EVO oil...
The last edition was visited by 46.500 sector operators, journalists and food lovers. The event calendar runs from 17 to 23 June
An ancient cheese once used as a currency of exchange or to pay the rent of pastures. Made with raw milk: it preserves nutrients, vitamins, enzymes, lactic ferments and is enriched with the aromas and scents of mountain herbs
On Monday 29 January, "Evoluzione" returns to the capital, the event for operators in the sector dedicated to quality extra virgin olive oil including tastings, master classes and conferences. New this year is the opening to the public
The popular presenter and showgirl, former Miss World Fotogenia and former valet of Raimondo Vianello in "Buona Domenica" has put her television commitments on hold for a few years to concentrate on family life and manage her agricultural company
Around the world in 24 hours with 22 masterclasses in 11 languages: from Australia to the States passing through all the continents with the novelty of the first masterclass in Chinese and the debut of Chile and Peru. All live streaming.…
The Pope's appreciation for this exquisite dish put an end to the murderous intentions of the despot of Cremona. The three typical preparations: dry or in chicken broth (capon or hen), beef, pork or pot salami. A Path…
It has no internal fuzz and thorns, very tasty with a sweet taste and can also be eaten raw. Grown without synthetic chemical fertilizers and herbicides, hormones and other growth stimulants. Documents attest that the…
An elegant dish that celebrates an unusual marriage between lobster and the flavors of the countryside in the cuisine of Marco Parizzi, a starred record holder who has his roots in the Emilian tradition, combining it with innovative solutions with refined flavors
Beautiful to look at and full of delicious flavours. The Carthusian challenges the centuries with its goodness. The Paolo Atti & Figli oven has been producing it for 140 years with the original recipe deposited with a notary. The recipe to make…
Prepared only with the noble parts of the pig trimmed with a knife: thigh, shoulder, loin, fillet, coppa and culatello for the lean parts; throat fat and bacon for the fatty parts. From a 180 kg pig after…
Cod and Naples, a love at first sight that has lasted for centuries and revives every year especially during the Christmas holidays. Expression of popular cuisine exalted in the 600s by Lo cunto de li cunti by Giovan Battista Basile. There…
