Thinking about more than 700 million people in the world who suffer from hunger means imagining a global economic model turned upside down. Completely turned upside down, because the injustices that need to be remedied affect the right to life. There are hundreds of appeals today-…
The foods we use are divided into four groups: Unprocessed or minimally processed foods, Processed culinary ingredients, Processed foods, Ultra-processed foods. A habitual consumption of ultra-processed foods involves risks of diabetes, hypertension, cardiovascular disease and cancer
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…
Massimiliano Mussoni, chef of the La Sangiovesa tavern in Santarcangelo di Romagna, considered a true place of worship in Romagna, offers a tasty soup with an onion protected by a Slow Food Presidium that risked extinction. The great nutraceutical properties of onions
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…
Lombardy and Piedmont are full of recognition. Six new entries: Lazio records two new entries. Friuli-Venezia Giulia, Campania, Puglia and Sardinia gain a new entry. Andrea Cirolla from Settecroste in Galatina (Lecce) emerging baker award.
Valter Longo's "longevity poké" is a healthy version of Hawaiian poké, designed to promote longevity. Here are three variations for a detox diet
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.
For the recipe, the chef who teaches high gastronomy at Gambero Rosso courses chose the Risoinfiore quality, the only rice on the world market with a registered trademark and zero residue. Cravero: my cuisine begins in the earth and from there…
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
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
Turin launches the Guide for conscious food. A program and the municipal statute against waste for collective and sustainable education
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,…
Minister Lollobrigida announced the extension of the card that allows you to purchase food. New activation from December 15th, here's how it works
For the National Academy of Agriculture, ancient grains "are a trend full of falsehoods". Modern wheats have less protein and therefore also less gluten than ancient wheats. Ancient wheats require a much larger surface area for…
A tasty recipe that is a concentrate of healthy properties for the body by Marco Bianchi, food mentor and scientific communicator, testimonial of the Veronesi Foundation's campaign for research into male tumors
OIPA takes a tough stand against the law that bans meat grown in Italy. For the Veronesi Foundation, research must necessarily find valid alternatives to the consumption of meat for food safety. a health problem...
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
From 20 to 24 October, an initiative aimed at promoting high quality proteins, vitamins and minerals, but also synonymous with sustainability. A menu from appetizer to dessert and snacks with cricket flour. The Easy Mix to prepare burgers, meatballs and…
Starred chefs from Gennaro Esposito to Ernst Kham, from Lele Usai to Raffaele Lenzi are involved. Dinners in solidarity with famous artists, in 2022 100.000 euros raised for projects against malnutrition. The calendar of initiatives starting from October 16th
The aim of the collaboration is to promote the health of the population by acting on cultural, nutritional and environmental factors: here are the details
Cheesemakers, shepherds, producers and experts to present their products, share their ideas and their common solutions to the challenges ahead, starting with the climate crisis.. Exhibitors from 14 nations from Colombia, to the Nordic countries to…
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
Slow Food publishes a useful guide to familiarize yourself with fish products in the kitchen. You discover many interesting culinary possibilities. The list of fish to buy according to the seasons. Market advice for informed purchases
Tuscan chefs and the Accademia della Fiorentina unite to defend the Florentine steak and guarantee the origin and quality of the meat and its preparation according to tradition
From Tuesday 18 July the municipalities will communicate which are the beneficiary families. Here's everything you need to know about the "Dedicated to You" social card
The smartest behaviors and strategic foods: here's how to help our body deal with the heat and stuffiness peaks that lead to exhaustion and lack of tone and lucidity
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.
An initiative to finance research in the field of nutrigenomics, i.e. the science that studies the relationship between genetic heritage and food. The first research to study the beneficial effects of polyphenols on the processes involved in the progression of gastric cancer
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.…
First objective: the signing of a Manifesto against synthetic and artificial food. Identified 53 potential health hazards
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
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…
An easy-to-make recipe by the great master of Italian haute cuisine Gualtiero Marchesi. Flavors, lightness and many nutritional properties beneficial to the body are concentrated in one dish
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 coloring of orangeades, candies, liqueurs and aperitifs comes from the grinding of the cochineal. The nutritionist warns against fake news on the Mediterranean diet. Insects: a forced ecological alternative to intensive farming that is no longer globally sustainable
The CREA-NUT guidelines for healthy eating highlight discrepancies in the effects of alcohol consumption by a man or a woman.
Sixty recipes from the great starred chef of Vico Equense to discover the benefits and "alchemies" of a vegetable cuisine rediscovered in its thousand varieties and in its thousand flavours. The recipe for courgettes in Purgatory that recall the "animwe…
The United States could lead the way for future food produced from stem cells. But that raises concerns. A turnover of 450 billion dollars is expected in 2040. Here are the pros and cons of synthetic meat
The small villages that keep 92% of the typical national products. At the head of all bread, pasta and desserts (1616), followed by fruit, vegetables and greens (1577), meat-based specialties (822), cheeses (524) and gastronomy products (320),
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…
It arrived in New Zealand at the end of the XNUMXth century for sport fishing but here it found an ideal environment to reproduce and develop its characteristics in the deep and cold waters of the Marlborough Sounds
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 Italian national team ranks behind Germany ahead of nations with a great carnivorous tradition such as Ireland, Great Britain and France. The butcher is the new protagonist of the gastronomic chain from the family to the starred cuisine
Pulses are now internationally recognized as an essential element in a climate-friendly and health-promoting diet - Here's why pulses are a treasure trove of well-being
It is difficult for the consumer to navigate the rich supplement market. A healthy microbiota is our immune system's best ally. The importance of fermented milks and yoghurts
At the table, suggests Stefano Filipponi - we can identify the right allies to combat the effects of the heat wave of this scorching August on our bodies
INTERVIEW WITH ATTILIO SPECIANI, Milanese immunologist and allergist - There are typically summer situations that are little treated yet recurring and threaten the well-being of our holidays. Watch what you eat. Here's how to best deal with summer problems
Italians are great consumers. The hidden dangers behind the 2000 tons of chillies we import from non-EU countries and from China. In Rieti the World Fair of Made in Italy Chili Peppers
The pandemic has changed many things, including the relationship of Italians with food: more attentive to health, origin, sustainability and waste. The Pulsee Light & Gas Index survey
Three original summer salad recipes by food blogger Sonia Peronaci combined with Valtellina Casera and Bitto Dop cheeses become a light and complete meal
We are the smallest consumers of bread in Europe but now we are beginning to appreciate quality bread. Lombardy is the most awarded Region. The south lags far behind
Not only the Ukraine crisis, some increases had already been in place for some time. The shopping cart gets heavy. Families discover grandma's old recipes. And many reinvent their work
The most emotionally fragile subjects should avoid diets at this time. Indulging in satisfying and comforting foods and a few violations of the rules is effective. The benefits of herbal medicine
Conceived as a sports tournament, it will see the regions committed to telling their food and wine heritage through a dish and a wine
Only 2,3% of the grain imported by Italy comes from Russia – According to Coldiretti, "the limitations caused by the war on grain exports from Ukraine are the most worrying"
One of the best pizzas in Italy awarded with the Tre Spicchi by the Gambero Rosso Guide is eaten in the Roman countryside. The courageous choice to turn to innovative leavened products
Saturday 14 and Sunday 15 May the protagonists are small companies that stand out for quality work, respect for the environment, product care and animal feed
A book published by Slow Food pays homage to the culinary culture of grandmothers, local traditions and obviously the cooks, guardians of a unique heritage in the world
Born in England in the 800s halfway between breakfast and lunch, for the nobles, after hunting trips it is now widespread among young people. The winner will be awarded at Cibus in Parma
In Coalvi's new publication, experts agree on an omnivorous diet by choosing low-fat meat, such as that of Fassone di Razza Piemontese
Even before the biologists Ancel and Keys developed the principles of the Mediterranean diet, in this happy part of Italy the Cuoncio Cuoncio method marked well-being
The Italian national team, which features two women, will challenge teams from 16 nations. The new role of the butcher in the kitchen
Over 400 places including butchers and steak shops where you can eat quality meat. With information on cuts of meat, origin, processing, cooking and aging methods
140 chefs from the Alliance add legume-based dishes to their menus. The importance of legumes in diets against diabetes and cardiovascular disease.
Prices of agricultural commodities are still at the top, after a record 2021. The tastes of the Chinese take butter to the stars. And hedge funds are ready to cash in
Italians throw food leftovers worth 7,4 billion euros in the trash. An affront to the 8% of the population who risk food poverty. Rediscover the dishes of the day after
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…
Appreciated since the times of Apicius, snails have always occupied an important place in the history of gourmet cuisine. The recipe taken from ArcennI Tuscany enhances its delicate flavour
An interesting sector with multiple outlets in the gastronomic, cosmetic and medical fields. Consumption has grown by 83% in 10 years. A turnover of 350 million euros but we have to import it
The Kikky project starts from Rome: a risotto for walking in 14 different versions that can be ordered and consumed after 4 minutes as a further option between pizza, hamburgers, wraps and ethnic food. Planned openings throughout Italy in the name of…
The Ministry of Health warns against "hoaxes and misinformation". Taking too much is even harmful. We can decide the right dose, with some surprises, at the table, instead of resorting to supplements: Chili peppers, peppers, rocket and broccoli contain much more...
Plant-based alternatives are no longer new on supermarket shelves and refrigerators around the world. Swiss giant Migros launches first vegan boiled egg: V-Love The Boiled looks and tastes like…
Health is a choice criterion for 86% of consumers and sustainability for 70%. Consumers consider supermarkets low: they should play a more active role in guiding towards healthy and sustainable choices. At the table…
As the world's leading producer of chestnuts, Italy is now forced to import them. There is a growing demand for quality products that we are unable to satisfy. Malaguti: the sector has considerable potential both from a nutritional point of view…
Behind sesame seeds for our "healthy" salads, tasty pistachios, appetizing peanuts and chicken breasts imported from abroad hide dangerous chemical residues, mycotoxins, heavy metals, microbiological pollutants, dioxins and even carcinogenic aflatoxins. The "Black list" of harmful foods…
The organization dismantles "Five "lies" that hide "colossal commercial and speculative interests". We are ready to fight against test-tube meat, says Prandini
More and more attention is paid to the quality of food and its impact on the environment rather than calories. The trend towards a healthy and sustainable diet is constantly growing. The example of Fresh Cut, the company created by three friends…
Two companies in which the US actor has invested have obtained EU funding of 2 million euros for studies on meat from cells in vitro. Coldiretti's protest: this is how the herds of historic breeds that are…
A dish with exotic flavors that is becoming more and more popular in our country. In the last year alone, there has been a 700% increase in Uber Eats orders. If prepared with well-balanced ingredients, the pokè bowl is…
Thirty years of successes and a thriving market that reaches tens of billions of euros a year. But the many benefits are reduced by a Cochrane Heart Group research 1. The advice of the nutritionist to ensure our need for Omega three…
On the internet and in the media, it is attributed remarkable beneficial properties for the human body. But the European Food Safety Authority warns against nutritional "claims". Much more effective, and cheaper, to eat a plate of fiber-rich chicory.…
A French novelty would spare the suffering of these animals for a cruel practice that has always been in the crosshairs of environmentalists, managing to satisfy even the most refined palates. Lab-grown duck liver is similar to the original in taste…
Never like this year can the increase in temperature values affect body well-being. However, a few nutritional rules to follow can help us better experience the exceptional nature of the moment
Used for thousands of years, also in cosmetics, algae represent an exponentially growing sector. But there are still many doubts from an environmental, cultural and economic point of view. This is what emerged during the event organized by Slow Food…
Water-soluble fibers increase satiety and curb appetite. Important for those with diabetes problems; eating vegetables before a plate of spaghetti has the effect of decreasing the glycemic surge.
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.
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.
The gourmet pharmacy offers healthy dishes, indicated for the various pathologies signed by the three-starred chef Niko Romito and his Academy. A place where food meets well-being, prevention and taste. Among the proposals is the healthy husband and…
In recent years, tropical fruits have conquered the palate of Italians. The revolution of exotic crops starts from Salento, after Xylella damaged the olive trees, causing a major crisis in olive growing. And while the bacterium ate millions of…
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…
Increased annual production in Italy. World Day coincides with the return of the cappuccino ritual in 150.000 bars. Confagricoltura denounces the big fakes online. The livestock sector is going through a difficult economic phase due to the increase in costs…
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…
The indications of the expert nutritionist of the University of Bologna to influence our state of health through nutrition. With Covid, eating disorders have increased. Seven basic rules to follow in daily nutrition are worth much more than "concoctions and witchcraft"
Increasingly used in the kitchen, edible flowers give the dishes aroma, taste and beauty. There are more than 50 to be used to enrich salads, first courses, main courses or desserts but also to perfume herbal teas, cocktails and liqueurs. Moreover…
It is increasingly evident that our health strongly depends on our relationship with the planet. With a growing population and scarcity of available land, we need to rethink what we eat and how we produce it. Eliana Liotta explains…
The National Academy of Agriculture, the Academy of Italian Cuisine and the Medical and Surgical Society of Bologna give life to a series of meetings addressing food in its nutraceutical, curative, cultural and historical aspects. The goal is to teach Italians to safeguard…
the future of healthy and correct nutrition depends on the knowledge of prevention and adequate immune defence. Nutrition is studied not only to heal the body but also the mind
