Since its opening two years ago, Rome's The Chapter hotel has established itself as a space open to the city. Now it's back with a new Mexican-inspired proposal on the Hey Güey terrace.
Spread throughout the world, spice blends are crucial ingredients for the success of some dishes. But it is impossible to have a precise recipe: every country, city and family has its own version of spice blends. Here are the most ...Leggi altro
Not very common in Italy, millet flour is gluten-free but rich in proteins and lipids. A product that is still not used much, but surely worth learning more about.
10 video lessons to find out what transforms a good cook into a successful entrepreneur. Joe Bastianich's new project as told by him.
In love with Carbonara. Eggs, guanciale, pecorino: three simple ingredients for a symbolic dish of Rome's cucina romana. Simple as it is difficult to make well. Here's the perfect recipe with the advice of chefs.
The history surrounding the gold diggers in Alaska and their food in a manuscript translated and published for Slow Food Editore. An exciting journey through the history of America and its cuisine.
Honey, jams, jams. In search of the best combination with cheeses, with the advice of 5 big names in the dairy world: breeders, producers, refiners.
Lidia Bastianich’s autobiography: Il mio sogno americano. From her birth in Pula to his success in America, including her escape to Trieste and the refugee camp. An exciting parable of life and cuisine.
Discover the hidden corners, the best restaurants and the typical dishes of Procida, the Capital of Culture 2022. Chef Gabriele Muro tells us about his island.
The best time to go to Procida? Easter, when religious rites and gastronomic traditions mingle in the alleyways and among the colourful houses of the Capital of Culture 2022. Chef Marco Ambrosino tells us about his island.