It was originally made of flour, water, salt and cold polenta left over from the preparation of some recipe, a typical example of "recycled cuisine".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…
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…
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…
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
The 2024 “Regina colomba Regina pastiera” awards were awarded in Milan. Desserts from competing pastry chefs from seven Italian regions and the Canton of Ticino were evaluated. The desserts in the competition have in common the fact that they are made with sourdough and completely…
A concentrate of beneficial properties and very versatile in the kitchen. For Pliny the old man took away sadness and gave joy to life. It can be a starting point for beautiful walks in the woods, but be careful not to confuse it with the Mandragora, a grass…
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…
Francesco Sodano leaves the legendary Faro restaurant in Capo D'Orso on the Amalfi coast for Vallese di Oppeano. The project: narrating the territory, creativity, technological research, combining the Veronese nature of the Rana family with the strong Neapolitan component of the chef
In addition to being a valuable source of protein, fiber and antioxidants, legumes play a key role in promoting sustainable agricultural practices. For World Legumes Day, initiatives in over 140 restaurants throughout Italy
The study conducted by American researchers from the journal Nature. However, the advice remains not to consume more than 200 g. of red meat per week, preferably from grazing animals
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
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…
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…
A dish born historically from poverty, collecting the few legumes that fell from the bags transported by sea and landed by the Leuti. The traditional soup recipe
Considered the fruit of the future in light of climate changes with increasingly hotter seasons and long periods with little rain. Its medicinal properties are many to combat cholesterol, high blood pressure and triglycerides. Rich in magnesium, potassium, selenium and…
For the Veronesi Foundation: the current model of food production, especially meat, is no longer sustainable for the planet. The animals bred so much that if they were released they would not be able to survive due to the high use of drugs,…
A busy calendar of events will take place throughout the month of December in the various regions of Italy. Perfect opportunity to take a tour of the Christmas markets present in the companies. Initiatives in the various regions
It is the Tommaso Masciantonio agricultural company. The Best of the International Guide to Extra Virgin Olive Oils assigns 11 awards to Italy, 5 to Spain, and one respectively to Portugal, Slovenia, Greece and Argentina. 500 olive growing companies reported in 56 countries.
Threatened for a long time by the depopulation of the land, today the chestnut has its revenge in food, in the beauty industry and as an environmental protection asset. A network of chestnut growers throughout Italy. The exemplary story of Linda Orlandini:
Igino Massari remains the absolute King. There are 31 excellent pastry shops in Italy out of six hundred and fifty establishments included in the Guide which represents the sweet planet of the country. The list of award-winning pastry shops and pastry chefs
From 17 to 28 November, ten days of tastings in Italy and abroad: one hundred and nineteen wineries and 310 labels on show. In Montalcino 70 sector and non-sector journalists from all over the world
In the ranking of the 50 Top Italy online guide, Lazio is in first place among the Italian regions with 14 restaurants, followed by Campania with 13, Emilia-Romagna and Piedmont with 10
After his triumphs in the world of sport, Jury Chechi began a new life between his Colle del Giglio farmhouse in Ripatransone and his passion for good wine
It was also exported to Germany and the USA, then a disease decimated the crops. It took 13 years of studies and experiments. Now the aim is to relaunch the processing industry. It is a concentrate of nutraceutical properties that are healthy for the body
A book of ingredients, recipes and stories conceived as a journey through aromas and flavors common to different gastronomic traditions. After the great success abroad published in Italy by Slowe Food
From 6 October to 19 November the city will become a great theater to explore the versatility in cooking and the history of this food, its origins and the importance it has had in the past through tastings and events.
Wine has always been an element of seduction and sharing. Luce Caponegro, better known as Selen, former porn diva, offers three bottles from as many native vines for a new line created by the young entrepreneur from Ravenna Giulio Petronici
The prize awarded to cacio alla Presura: the rennet obtained as in the Middle Ages from the inflorescences of the wild thistle. A bronze also for Cacio al Chestnut Honey and Pollen is a semi-matured pecorino
Eighty beers participated in the competition, distributed across the seven categories, with twenty-one prizes awarded. Italy is a world leader in gluten-free production.
This will make purists turn up their noses. It is not a substitute for the static one but represents an interesting alternative. Facilitates loading operations, brings advantages in terms of productivity, reduces customer waiting times. All in…
800 wineries will welcome the community of wine lovers in the company of a good glass of wine. Tastings, lunches and dinners but also moments of insight to get in touch with the artisans of the vineyard
Joined the Slow Food Presidia. Recommended as for cicerchia in nutritional oligotherapy, in memory disorders, cerebral fatigue, general asthenia, in students, and in the elderly. Excellent for velvety and soups
An aperitif with the scents and colors of Tuscany for an original touch to the table with Tuscan ham DOP
Eight years ago, only 20 forty-year-old trees survived. Now we are also thinking about the transformation of the product into compotes, jams and juices. The nutritional properties of peaches: beneficial for the eyes, blood, skin, intestines
The unmissable event for all raw milk cheese enthusiasts. Between debuts and great comebacks, here is a list of the most curious specimens to taste
The history and all the curiosities of the king of Roman street food: the supplì on the phone, a recipe that has evolved over time. Variations: all the Roman spirit in a fried dish. Differences between supplì and arancini
Decorated by hand with natural concentrates extracted from fruit and vegetables based on “ad hoc recipes designed for each biscuit. On the portal you can choose the shape of the base and the color of the glaze, and then customize it with the…
For the historian of nutrition Giuseppe Nocca, the fresco found in Pompeii recalls the use of croutons or biscuits very common in Roman times rather than a pizza. The cooking was carried out under a terracotta bell called "clibano" in Latin.
Invented by a pastry shop in Favara and dedicated to the Queen of Italy Elena of Savoy, wife of King Vittorio Emanuele III who greatly appreciated. A soft sponge cake meets the intense character of the ricotta cream and the delicacy of…
Between man and ice cream a love relationship as old as the world. The first was prepared by Isaac for his father Abraham. In 2000 BC the Chinese already used a mix of fruit and ice. The Arabs introduced it to Sicily.…
Stone cellars which had the purpose of imprisoning the source of fresh air that comes from the heart of the mountain and which ensures constant ventilation and temperature all year round.
An alternative to meat that reproduces flavors and tastes without animal suffering. The only one to produce these plant-based cuts is the Israeli Redefine Meat and in Italy it is already possible to taste them
19 gold, 24 silver and 24 bronze medals): more than 30% of the medals awarded were won by our breweries. The brewery with the most medals was Serra Storta di Buscate
A journey to discover all those cellars and abbeys that have safeguarded wine and vines since the Middle Ages that would otherwise have been lost. All the details of the event
Widespread since ancient times, rich in healthy properties for the body: iron, calcium, potassium and vitamin C. Also good raw, they absorb the nutrients from the soils enriched with minerals from the lava flows
For the IARC it is carcinogenic, but we also need to know how to interpret the data that is made available to us. Wrong on the part of the detractors of alcohol consumption to support their claims, perhaps with too much arrogance. Studies have the task…
The ancient food habit of the Mongolian knights is today a dish appreciated by gourmets for its flavors and beneficial effects. In an elegant restaurant on the Esquiline in a centerpiece cauldron they cook various soups, from the delicate one with mushrooms to the spicy ones,…
Citrus identity of Reggio Calabria. marketed not only in Italy but exported throughout Europe, they even reached Russia and were appreciated by the nobility. For this reason they also became famous for the nickname of Tsar's oranges
A portable device traces and recognizes the molecules that make up the product using infrared spectrometry. Fundamental tool for the fight against counterfeiting. On the consumer's mobile phone, the entire journey of the product, from origin to distribution.
From 11 to 13 June in Vico Equense the greatest starred and non-starred chefs in Italy will meet. This is a great opportunity for the public to get to know and see the greatest and most celebrated Italian chefs at work. The news…
The preparation based on lamb entrails and Ragusano cheese wrapped in a retina. A dish that has the true flavors of the peasant world, of ancient rites and traditions of the countryside people. At the sound of the bells the signal that…
The young Carmine Valentino Mosesso has earned one of the Coldiretti Green Oscars for recovering this variety of beans that was once given to women who wanted to become mothers
Loved by Verdi, D'annunzio, Bacchelli and Zavattini, it has ancient origins, destined for the tables of nobles as early as 1300. In 2022, PDO production increased by 5,87% for a consumer turnover of 25,2 million euros.
A research by the University of Bergamo explores how consumer sentiment has changed. The Novel Food market in Europe has tripled in five years, it will reach 261 million euros in 2023. The insect sector will reach…
Using assisted evolution techniques, the Crea researchers have created oranges that contain both anthocyanins and lycopene: two of the most important antioxidants for health but difficult to combine
The sale of lemons in the squares from 1 to 15 March finances research. The recipe for Cream of chickpeas and cannellini beans with Taggiasca olives, a concentrate of well-being. Important function of the peel of lemons to protect against tumors of the esophagus
The Venetian brewery also conquers three first places in the various categories. Lombardy leads the ranking for number of awarded beers followed by Piedmont and Veneto. At the Rimini Fair there were 2227 beers entered in the competition from 305…
In the Italian-speaking canton of Ticino, carnival lasts longer: in addition to the Roman rite, it is still customary to celebrate the Ambrosian rite carnival. Typical of this period is the risotto proposed by chef Claudio Bollini which enhances…
In recent years, the buckwheat pasta of the famous Chiavenna pasta factory has literally traveled around the world: from Canada to Japan, everyone is crazy about the pizzoccheri of Valtellina. The history of the Moro family
A concentrate of "health" that should not be lost. It is a detox drink, which helps cleanse the liver and improve digestion. Here's how to make artichoke water
Stefano Filipponi, nutritionist at the Endocrinology department of the Cisanello hospital in Pisa. he intervenes in the debate on EU labels. It is not a ban but information that makes the consumer responsible for a conscious use of wine, as happened for…
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
From the collaboration between Frescobaldi and the Istituto di Pena di Gorgona comes a wine produced by the prisoners of the island. A fine white, based on Vermentino and Ansonica, produced in 9000 bottles and also sold abroad, from New York to Japan. Here you are…
Exports rose by 12%. The young protagonists of the new productions. But the surge in inflation is a danger and the legislation needs to be reviewed. A sector of over 1300 companies and almost 10.000 employees. We need a Consolidated Text on Beer
More and more often chocolate and cocoa are used to create delicious savory recipes. Here are the best pairings. And by the way, it's also healthy
A tasty tradition that dates back to the XNUMXth century. Born as food to celebrate the end of the Kippur fast in the Jewish ghetto of Rome, it soon conquered the palates of the Romans and spread throughout Italy. The recipe for…
The iconic dessert, a symbol of the holidays, although it has been seasonally adjusted by many chefs and pastry chefs, best represents the flavor and spirit of Christmas. Here are some of the best artisan panettone around
A selection that involved 30.000 wines. The 22 Tastevins, producers awarded for having had an impact on the territory, the Heart of Cupid to 148 wines capable of arousing emotions at the first sip, and the Libra, which enhances 191 labels with…
The international competition dedicated to the best bubbles in the world has awarded 182 medals to Italian labels. Ferrari elected producer of the year, Kettmeir the best Italian spumante
Sweet of ancient tradition, it is made for the feast of San Martino but is consumed above all during the Christmas holidays. The master pastry chef Salvatore Ravese has recovered an ancient recipe which enhances the flavors and aromas of the land of Calabria
Six hundred and twenty pastry shops in the 2023 Gambero Rosso Guide. Massari awarded out of the standings. Fifty new establishments enter the Goha of white art. North beats South in the category of the best national pastry shops. All the prizes to the pastry chefs and…
Appointments in many restaurants in the Piedmontese capital, but also abroad on the two weekends of 25-26-27 November and 2-3-4 December. Here's everything you need to know
An ancient phenomenon that has become a real trend and that talks about street food through addresses, stories and the most typical dishes of our tradition. A new appendix dedicated exclusively to itinerant activities: food…
The pastry chef of the Il Buco restaurant in Sorrento has established herself with a composition of pasta crowd sablée with ricotta cream, peach jam and red wine.
Francesco Martucci's Masanielli in Caserta and Anthony Mangieri's Una Pizza Napoletana in New York triumph Ex Aequo in the Top Pizza World 2022. The awards at the Royal Palace of Naples. Naples above all, then New York, Tokyo and…
From the Alps to Etna, drought creates serious problems for the sector. Skip the traditional calendars between advances and delays. Yields decreased. The answer lies in biodiversity
Fleshy, fragrant and tasty variety, cultivated in the alluvial plain of the Tanaro river in the early 900s. It experienced considerable commercial success and then gave way to more profitable crops. 13 years ago the seed was also lost. Carlo Petrini in…
A rosé wine with a low alcohol content and a marked acidity. It is part of the Vini delle Sabbie, better known as Bosco Eliceo DOP, in the Po Delta Park in the province of Ferrara. A fragrant and clear wine, excellent with cured meats,…
Thanks to Catherine de Medici, the French learned to season dishes with vegetables. And today in France a dish with spinach is still called “a' la florentine”. At La Fattoria de' Barbi a night under the stars…
The bet of a young entrepreneur who, going against the trend of consumption increasingly oriented towards white meats and vegetable cuisine, has opened a series of places where meats from Africa, South America, the East and Australia are served. I'm 11 among…
It is the Contero Moscato d'Asti di Strevi 2020. The winemaker enhances the uniqueness of the Piedmontese wine. Among the recommended wines, France wins, followed by Spain. Only one English wine makes the list. The expert's suggestions for red wine: it should be kept…
It is a typical cheese of the South which brings us back to the ancient tradition of transhumance and to a dairy tradition common to Basilicata, Calabria, Campania and Puglia. The aim is to relaunch grazing farming and to envisage new job opportunities…
The former star of the Police has opened the restaurant inside the Palagio, his 300-hectare estate in Chianti. Pizza but also a wide choice of wines, craft beers and good food from an organic and sustainable point of view. Its award-winning wines…
Involving schools, cooks and the entire local community for a 360-degree offer of local products, from Sila cheeses and potatoes to Calabrian black pig cured meats, sausages and soppressata. And then show cooking with products from…
The belief that intolerances make you fat is spreading more and more. The nutritionist from the University of Pisa warns against the abuse of the many tests in circulation which risk eliminating foods that could lead to deficits from the diet.
A cuvée of Rytos and Kretos (Sauvignon family) and Soreli (Friulano family) produced by I Feudi di Romans, with treatments reduced to a minimum with a very low impact on the environment. Straw yellow color, with a penetrating scent of white flowers and…
The release of the branched starch causes not only an organoleptic deterioration, but also a nutritional deterioration, since the glycemic index of the pasta increases considerably. How to evaluate the right degree of al dente cooking of pasta.
With the Pandemic, the anti-Covid immunological properties of vitamin D have been fabled. The nutritionist of the University of Pisa clarifies its prerogatives, suggesting foods that are rich in it but warns against false myths, especially on the effects of…
Andrea Pasqualucci chef of the Moma starred restaurant in Rome revolutionizes a regional classic of the two cuisines in taste and technique by replacing the cuttlefish with tagliatelle. The amusing origin of the puttanesca between the merry young ladies of Rome and Yvette the…
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…
The story of Luisa Ingroggio Agostino and her husband from Messina is one of ambition and love for the area. Thanks to their hard work, the Nebrodi black pig has become a symbol of typicality and goodness of Sicily. A…
It is a type of cannellino bean with an intense flavour, with a good softness and a thin skin which speeds up its cooking. Cultivated according to environmentally friendly practices on volcanic soils rich in nutrients, the Acerra bean is a…
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…
The international world of raw milk cheese meets from 17 to 20 September under the aegis of Slow Food. The defense of biodiversity and natural production are imperative after what Covid has taught us
Region by region all the excellent EVO oils. Less has been produced but the quality of the vintage is good. The companies reviewed are increasing, a sign that quality is improving. Organic youth businesses are also on the increase. Many opt for…
New venture for the starred chef from Friuli, a luxury underwater restaurant in the exclusive "You&Me by Cocoon" resort in the Raa atoll in the Maldives
The Guide of the Italian Sommelier Foundation photographed the production of Italian excellence 2020-2021. Tuscany beats all followed by Puglia and Umbria. The list of all 170 companies awarded with the Five Drops of Oil Region by Region. Daniela Scrobogna: it strikes…
An ancient gastronomic tradition of the town of Motta Livenza recalls the failed night attack of the Turkish army aiming to conquer Venice, The kitchen of the poor, when a herring was hung from the ceiling to flavor a meager plate of polenta. RECIPE…
At La Dispensa San Salvatore in the Paestum countryside, an entrepreneur in love with the area puts over 60 housewives to work to offer the genuine flavors of the past. The restaurant conceived as a tribute to Cilento. On sale gourmet products of…
