“Gelato that's good, healthy and anti-aging.” This is how the new sorbet created by the gelato maker Manuele Presenti, in collaboration with nutritionist Marrico Maurelli and Naticol company that produces collagen from the skin of the fish, presents itself.
In Pescara an ex musician and a textile worker started the Orti Geometrici project eight years ago. Today, with their harvest, they produce lacto-fermented products, kombucha and vinegars.
Bologna is known for its covered porticoes, but also its outdoor dining in graceful courtyards or gardens. Here are the best restaurants for dining al fresco.
What are the advantages and critical points of the new European From Farm to Fork strategy. Sustainability is great, but imports from third party countries need regulations and flexibility.
How do you see the future of the food and wine sector? Here are a few thoughts about the next decade.
We visited the new Noma (which has now celebrated a year) as soon as it opened, also trying to trace a sort of alphabet of Nordic cuisine. We're now presenting the current menu, Vegetable Season, dish by dish.
From Canù edible straws to the anti-straw bartender movement. Many are moving towards a plastic free future.
A pop-up bakery that showcases croissants, pain au chocolat, grilled cheese sandwichesand other leavened products in Milan. It's called Gluten Freak, a project by Laura Lazzaroni and Paolo Minguzzi.
Peruvian cuisine is now known and appreciated worldwide. But how did the country gain this big success? Story and evolution of Peru's gastronomy.