Over one million contents on Instagram of the hashtag #Carbonara. The Aroma chef offers an original version that enhances the flavours, aromas and consistency.
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…
The chef of the two Michelin star Rei Natura, an advocate of natural, memory-based and instinctive cuisine, proposes a dish that is an expression of his gastronomic philosophy. haute cuisine that looks to the territory and the world of memories
Just outside the walls of the Casal Del Marmo juvenile prison, Pastificio Futuro will be made available to young prisoners to produce pasta to sell to supermarkets and restaurants
Elected by Gambero Rosso as emerging chef 2024, Arianna Gatti, from Abruzzo DOC, supported by a young team, offers a cuisine that does not "require particular explanations" which brings together preparations from her land with modern forms in Brescia
In the large park of the Faula Ristorante di Casa Langa you can try your hand at truffle hunting among oaks, poplars and lime trees. Chef Daniel Zeilinga's recipe is a perfect combination with the typical Langhe pasta which according to…
A dish conceived by the chef of the Il Frantoio restaurant in Assisi as a hymn to the simplicity and goodness of Mediterranean ingredients, an authentic harmony of flavors
The Monitor of the Italian agri-food districts of Intesa Sanpaolo as at 31 March 2023 confirms the good health of the exports of the agri-food districts. Exceeded 6,6 billion. Main export wine, record results for pasta and desserts. Buffalo queen of the markets…
The agreement, assisted in part by the SACE Guarantee, will help the company ensure a better competitive positioning of the company abroad. With the resources, an innovative production site of naturally gluten-free pasta will be created, with ESG criteria.
The Italian market share has grown over the past ten years and in the last five years the degree of penetration in the top 20 reference markets has increased
The Ministry of Enterprise issues a commemorative stamp for the historic pasta factory of Fara San Martino. Pasta produced with low CO2 emission equipment
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
The chef of the Flora restaurant of the Marriott Hotel in Via Veneto with his spaghetti with three tomatoes proposes his revolution in the elegant Via Veneto of the Dolce Vita: a return to the luxury of simplicity and the rediscovery of the authenticity of the country's territory...
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 gastronomic specialty that has become a flag of the cultural identity of the Valtellina populations. The cultivation of buckwheat almost disappeared elsewhere kept alive to make Pizzoccheri. The recipe protected and defended by the Pizzocchero Academy of Teglio
From poor meal of transhumance shepherds to gourmet dish of great chefs appreciated all over the world. When the innkeepers of the Roman countryside increased salt and salted pecorino cheese to sell more wine to their patrons. The rich calendar…
One of the established symbols of Made in Italy in the world but the climate and energy crisis require us to adapt our production capacity, sustainably intensify production with tangible and intangible investments. Italy leading producer with 3,6 million…
The Red could de back recipe by chef Alberto Ragoni of La Terrazza & Il Giardino at Hotel Eden in Rome, winner of the Primo Piatto dei Campi 2022 competition, uses the most modern techniques to give a new meaning…
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
Founded in 1967, the Granoro brand has been entered in the Register of the Ministry of Economic Development. The bond with the land and the teachings of the founder Attilio Mastromauro are the basis of success
INTERVIEW WITH VINCENZO DIVELLA, CEO of the ancient Apulian food company - "With the blockade of Ukrainian products, the soft wheat market has collapsed and prices are skyrocketing like for durum wheat, where we depend above all on Canada and…
The worldwide success of a poor dish that has become a symbol of Made in Italy. The controversial origins. Veronelli and Carnacina preferred pancetta to bacon. Rascel added the cream
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
A project that started in 2019 to safeguard the future of wheat crops. Agricultural soil is dying, declares Lino Falcone, grain grower, we are called to its conservation.
In the Emilian tradition, tagliatelle are eaten at Christmas and Easter. Chef Daniele Persegani, a well-known TV face, proposes the Mantuan version of a sweet from grandmothers' memories
A former seed and cereal company faces a new course with the new generations: it grows rice, produces jams, ready-made risottos, fine pastas and aims at oriental markets
Organized by Pastificio dei Campi and 50 Top Italy, it is open to Chefs, sous-chefs, head chefs, under 35 with proven experience in professional kitchens inside and outside the national borders. Uliassi's dish of the year with herbaceous aroma of…
The humble dish cooked by shepherds in the fields during transhumance has become a must in Roman cuisine. The expedient of the innkeepers who adopted the Cacio e Pepe to "twist" the customer and make him more wine. From 28 to 30 January…
The increase in the price of wheat first and of other raw materials then caused the price of pasta to rise, which is sold in large-scale distribution at 1,52 euros per kilo - Divella: "Prices will continue to rise"
In 2009, 2016 and 2017 Ventricina Vastese won the Italian Salami Championship organized by the 5t Academy (territory tradition typicality transparency traceability). Made with selected parts of ham, shoulder and bacon, it is flavored with peppers…
We are the first producers and first consumers in the world. An initiative of the Italian Food Union for 300.000 dishes to be delivered to Caritas. India and China are two promising markets for Italian producers
The agreement signed with Intesa Sanpaolo provides for a six-year credit line for energy consumption and the virtuous management of waste
Identity of a gastronomic culture strictly limited to the Varese Ligure area, croxetti are a pasta made by hand with wooden molds built by local artisans that date back to the times when the Podesterie of the Maritime Republic of…
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.
In the heart of Rome, you can taste a dish of the authentic Japanese culinary tradition. Un Ramen Lab, offers 12 authentic versions of the iconic dish of the Rising Sun. For the production of dough, a special machine is brought. specially from Japan. THERE…
The symbolic company of Made in Italy was born in Benevento in 1846. The effigy on the stamp depicts the signum of three horses, which in the early 900s transported the grain destined for the mill from Campania and Puglia. The group…
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…
Chef Andrea Larossa, one Michelin star, Piedmontese by birth but influenced by his mother's Lazio origins, offers a Carbonara of absolute fidelity to tradition but made elegant and refined with a few touches that further enhance its…
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…
Poor diet can affect lifespan. The pandemic has negatively changed eating habits. The Mediterranean diet remains fundamental but must be read in the light of new needs. The Longevitystudio method focuses on calorie reduction…
Once the food-health relationship has been ascertained, Italians rediscover the healthy principles of the Mediterranean diet. They consume more oil, vegetables and fruit. The pasta boom: + 23 percent. The favorite is the Italian one considered safer. The dietician on the importance of eating…
The American newspaper suggests to readers a counterfeit of one of the iconic pasta dishes of Italian cuisine. It is paradigmatic of the damages that Italy suffers for the imitations of its products abroad, a damage estimated by Coldiretti at 100 million…
The new industrial plan approved by the Board also provides for 60 hires by 2022 - In 5 years, turnover should grow from 510 to 650 million
The gimmick is from Pastificio Paone in Formia, on the occasion of the 60th anniversary of Pibe de Oro: from 10 November it will be possible to order the special edition signed by the Argentine champion.
Two days of debates, cooking shows and cooking classes with starred chefs from the capital and expert gastronomes. The importance of the memory of a protagonist of Made in Italy in the world. The Chefs explain their conception of pasta and propose…
Despite the crisis, the exports of the Italian agri-food districts continue to grow: the "pasta and sweets" sector is the one that is doing best thanks to the Piedmontese excellences but not only.
A traditional dish scented with the sea and easy to make is the protagonist of Dol Fish Day, Proloco Trastevere's gastronomic fish proposal for the summer: only fresh, non-farmed fish from the Lazio coast, only fish available, in combination…
Issue of mini bonds for the 2019-2023 Business Plan to grow on the global market underwritten by Anthilia Capital Partners. The “Armando” product is all Italian quality.
Did you know that the glycemic index (and therefore the load) of pasta also depends on its shape? Here are all the secrets about Italians' favorite food, commented by nutritionist biologist Annalisa Gemelli.
A dish that brings together the whole "itinerant" philosophy of Valentino Cassanelli, one Michelin-starred chef at Lux Lucis in Forte dei Marmi. We start from its homeland, the lower Po valley, with the veal, we move to Thailand to…
In this recipe, Giacomo Pouch, chef of the La Cru restaurant in the province of Verona, expresses his respectfully cultural conception of the territory and its most genuine raw material revisited in a highly refined modern interpretation.
The patron of the food giant launches a 2 million euro operation as a contribution to the employees who work in the company: reimbursements of babysitting expenses are also provided. Minister Bellanova's congratulations: this is how the common good is built
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
For some years the kitchen has rediscovered Aglione which is not garlic but a derivative of leek with a very delicate and highly digestible flavour. Above all, it has antioxidant, anticancer and anti-inflammatory properties, which doesn't hurt these days. The ancients…
The Garofalo pasta factory relies on the two popular TV actors to promote its new products. The last born: the Spaghettone Gragnanese XXL.
The famous dish that thrilled Hollywood greats and half-world VIPs for a day will be offered to the homeless of Caritas of Colle Oppio. The recipe created to support the restaurateur's wife after the hardships of…
An easy-to-make dish, good for all seasons, which the starred chef, heir to the great Paracucchi, offers to First&Food readers to convey the flavors of his Liguria in all their simplicity.
In 2019, 27.000 kilos of home-delivered pasta were ordered. Tagliatelle with meat sauce are your favorites. Rome the most greedy city with 4.282 kilos, Florence bringing up the rear with 272 kg. Incredibly Naples in 4th place - VIDEO.
Chef Nicola Russo offers a dish of the most genuine and ancient tradition of the Capitanata, a poor recipe from the past when the people of the terraces had to be satisfied with eating only the fifth quarter of the slaughtered meat. In…
Can Tortellini Bolognese be made with pork-free chicken filling or not? Even Archbishop Zuppi had to take the field in Bologna to appease the tortellini war that divides the city
The survey was carried out by Assocamerestero by analyzing the habits and purchasing trends of food & wine influencers in the USA, Canada and Mexico: the young people of those countries define themselves as connoisseurs of Made in Italy.
The Chef of IT Restaurant offers an emblematic dish of his professional career: influences from the north and south blend tradition and modernity
An elaborate dish that chef Ferdinando Palomba proposes at the Armani Emporio Armani Café and Restaurant in Milan. Mediterranean flavors interpreted with great rigor and style.
Modernity and tradition in the recipe of the Sicilian-Florentine bib gourmand chef who settled in the Madonie mountains. Typical of his cuisine is the reinvention rather than the reinterpretation of the most genuine products of the territory.
The typical Emilian pasta, born from the recovery of scraps of tortellini and tortelloni sheets, becomes the 31st recipe deposited at the Bologna Chamber of Commerce by the Italian Academy of Cuisine from 1972 to today - Ancestor of modern farfalle, that's it...
CEO Ferro announces ambitious growth targets: 2019 should close with a turnover of 150 million euros. The results of expansion on international markets are also important
The appointment with the great starred chefs is back in the FIRSTonline magazine dedicated to the world of food: this weekend it's the turn of Nino Di Costanzo from Ischia, two Michelin stars, who proposes a pasta with five tomatoes.
An unprecedented combination of flavors and raw materials for the seductive dish proposed by the Colombian starred chef Roy Caceres, which brings land and sea into dialogue
A simple recipe played on two levels; the first is the salted bacon flavored and massaged, then cooked in a vacuum. The other is the "Ragusano" cheese ice cream which, when melted, turns into a delicate and fresh cream.
Only twenty chefs will be admitted to the last round. Entries by February 13th. The final in April in Gragnano
Like every weekend, the appointment with the great chefs is back: it's the turn of the 39-year-old Alberto Gipponi from Brescia - Here is the rest of the menu of First&Food, the FIRSTonline vertical site dedicated to Italian Food and agri-food excellence
THE PROTAGONISTS - Pastificio Di Martino, the story of a family business that has become a 118 million euro colossus. The Pastificio dei Campi revolutionary idea that changes the way of conceiving the most popular of Italian dishes. There…
The symbolic product of great Italian cuisine strengthens its success abroad and also drives other typical products of the Mediterranean diet - At the end of the year, the foreign turnover of pasta is estimated at 2,4 billion euros
“Marco, Klara and Karina at the Pasta Academy in Brussels” and “South Africa Loves Italian Pasta” are the two winning projects of the Assocamerestero–AIDEPI Award “Made in Italy Marketing” for the promotion of Italian pasta in the world.
Coordinated by ENEA, the MED-GOLD project has three world leaders as industrial partners: Barilla for pasta, the Spanish DCoop for olive oil and the Portuguese Sogrape Vinhos for wine - The European Union funded it with 5 million euros.
October 25th is World Pasta Day and Coldiretti celebrates the introduction in Italy of the obligation to indicate the raw material for pasta, which will start in February 2018 - The commitment to transparency in the midst of…
Alarm from not only Italian producers due to the enormous increase in imports from non-EU countries (the East for rice, the Americas for wheat) which has brought down prices and is bringing quality production in Italy to its knees…
The prototype, developed thanks to the collaboration with the Dutch Tno, was previewed at Cibus 2016, the international exhibition dedicated to the latest food trends which started on Monday 9 May in Parma: it takes just two minutes to "print" a product …
