Annalisa Zordan

Durian, the world's most ill-smelling tropical fruit

It's one of the most ill-smelling products in the whole world, but in Asia it is considered as a real specialty. We tried durian at the Chinatown market in Singapore and here are our comments.

Rigatoni made with cricket flour by Riccardo Felicetti and Luciano Monosilio

Riccardo Felicetti of Pasticificio Felicetti and chef Luciano Monosilio of Pipero have made pasta obtained with flour made with crickets. Let’s hear what they have to say about it.

Fame, the food fanzine

A fanzine on food and magic, travel, remorse, love, kitsch: a project by Alessandra De Cristofaro and Irene Rinaldi.

All'Oro and The H'All Tailor Suite, the new challenge of chef Riccardo Di Giacinto and Ramona Anello

After the heroic start-up of the miniature restaurant in Parioli and the move to The First Hotel, Riccardo Di Giacinto and Ramona Anello finally open their restaurant. But there’s more…

On palm oil: not a health hazard, but companies avoid using it anyway

Two recent conferences were held recently on the topic of palm oil, one in Naples, at Università di Napoli Federico II, the other in Rome at the Auletta dei Gruppi (House of Representatives). The first conference exculpates the vegetable oil;...

Italian-grown fresh goji berries, here's where

  Superfood sprayed with pesticides? Goji berries hailing from countries with lax policies, for example. There’s an alternative, fortunately: Italian-grown goji. 

Christmas 2016 gift ideas, it’s all about top food picks

Ideas for local, niche quality, à la carte gifts for savvy gourmet consumers. Here’s what can be gift-wrapped for this year’s holiday season. 

What’s being used instead of palm oil? Here’s the food industry’s response

“Palm oil-free” is the new “Trans fat-free”. So allow us the benefit of the doubt: could this all be a marketing scheme?

Snippets of Terra Madre Salone del Gusto. Interviewing Richard McCarthy, executive director of Slow Food USA

During the Terra Madre Salone del Gusto event we interviewed Richard McCarthy, executive director of Slow Food USA, a very open minded and forthcoming individual.

Signature seafood recipes from Angelo Sabatelli, Dal Corsaro e La Madia

Traveling along the Italian coast in search of fish recipes, we now land in Puglia, Sicily and Sardinia. Here are recipes by Angelo Sabatelli, Stefano Deidda and Pino Cuttaia for you
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