Annalisa Zordan

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.

The four-handed dinner at Casa Leali in Puegnago sul Garda was an opportunity to learn more about the two emerging Chefs for our Ristoranti d'Italia guide, Andrea Leali and Michelangelo Mammoliti.

We interviewed Stefano Caccavari, the mastermind behind Mulinum, a Calabrian start up that recovers local grains and stone mills.

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.

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.

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

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…