A minimal design, seasonal and local products with a menu designed in collaboration with local artisans to defend sustainable fishing practices of the past
The Turin-based Group presents the new menu of Subalpine Spritzes, based on liqueurs from the Chieri distilleries of the same name as an "Aperitif in a jar". A new format focused on raw materials, home-made production and environmental sustainability
The province of Verbano-Cusio-Ossola relaunches the professional fishing and fish farming chain in lakes Orta and Maggiore. The project aims to ensure the protection of local biodiversity, enhance an almost forgotten art and offer mouth-watering recipes from species of…
Viator, the Trip Advisor site specializing in travel and leisure around the world, praises the cuisine of Massimo Bottura's Osteria Francescana but also of many excellent restaurants scattered around the city as well as the gastronomic products offered by the city…
Loris Caporizzi, author of the gastronomic bestseller "Incredible insects" offers a recipe that is the sum of studies and experiences in the kitchens of the greatest starred masters. A dish that looks to the future trends of a sustainable diet that will have to aim…
During Carnival, the rafanata cannot be missing on the Lucanian tables: an omelette cooked in the oven or on the grill. It takes its name from the main ingredient: Lucanian horseradish, an excellence recognized as a Traditional Agri-Food Product (PAT), thanks to its unique taste and…
Food is conviviality, fun. This is where Guzzerie was born, the Milanese brand created by Francesco Bevacqua and Lorenzo Medici. A creative interpretation of the most emblematic flavors of the Italian tradition, illustrated on recycled paper. Among the “guzzerie” the starred dishes, to bring…
A sushi and poké delivery company rides the wave of success of the two gastronomic trends and, despite the difficult moment, opens two restaurants in the capital.
With Milan Wine Week, wine producers and starred protagonists of haute cuisine are launching a positive message to the world of Italian food and wine. However, new ideas are needed, creating events and the desire to assert oneself, not counterproductive pessimisms. The testimony of Roncoroni halfway between…
A dish of the island peasant tradition which was essential for the food of the Ponzese during the war when supplies did not arrive from the mainland. Sea tripe and fish roe are also recognized among the PATs
The tour will touch 80 squares of Italy with thirty street chefs who will offer Italian and international preparations
Known since ancient times in the kitchen, its burr is now appreciated both in confectionery and in cosmetics. The master ice cream maker Alessandro Racca, an authority on the subject, has made a strawberry sorbet out of it. From their meat benefits for disorders of the apparatus…
The great fair returns from 27 October to 10 November. Numerous events and show cooking are scheduled. Throughout the city stands for sale. THE RECIPES SUGGESTED BY THE TOWN ACCORDING TO TRADITION
The prestigious competition lands in Bergamo for FORME, the event dedicated to the art of dairy. It will be possible to get to know the best cheeses in the world judged by a jury of 235 experts. Bergamo is a candidate for UNESCO creative city for gastronomy
Two Italian journalists debunk a national myth: Italy is one of the countries where less is known about what ends up in the cup. Better than ours in Japan, USA and Australia. We are not even at the top of world consumption, beaten…
Eating on the street during the lunch break is becoming more and more fashionable. The Gambero Rosso Guide mentions 500 quality addresses throughout Italy. Food trucks doubled in five years
The marriage between cuisine and design starts in Rome with Oliver Growig and Paolo Gramaglia. The tender will continue throughout Italy, favoring local products
A new catering formula, signed by two sacred monsters of Italian food and wine, complementary to visits to the works of art of the Gallerie d'Italia but also to meeting opportunities in the center of Milan
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…
The Webedia group and Ducasse will inaugurate the University of taste in May, a website that aims to become the Wikipedia of gastronomy - The business model aims at premium content: to access the recipes and videos of 50…
The results of the second "Food&Beverage Luxury Insight" by SDA Bocconi and Altagamma, presented this morning in Milan, which analyzes the 2012 financial statements of international food&beverage and high-end hospitality companies: the companies analyzed grew by 6,5% in 2012 …
According to the ranking drawn up by the Country Brand Index on the reputation of 118 countries around the world, Italy loses five positions and is 15th: as usual it excels in tourism, art, history and food and wine, but in terms of quality of life and…
Turnaround in the world of gastronomy: in the 2012 edition of the Michelin guide, France for the first time will not be in first place in the classification of stars assigned by the "Bible" of high quality food, conceived and created by the transalpines themselves. There is the…
