After30 years from its first publication on the pages of Gambero Rosso, here is once again the Slow Food Manifesto.
Carnevale is a time for fried desserts: chiacchiere, lattughe, castagnole, ravioli and frittelle–fritters. For perfect frittelle we sought the advice of no one other than maestro Iginio Massari.
In the first Worldwide Italian Cuisine Week promotes food, agriculture and the entire Italy system, inaugurating a new cooperation model between private and institutional bodies.
Eating well in hospital? Now it’s possible thanks to a groundbreaking project launched by Niko Romito. The protocol draws techniques from haute cuisine and takes them to collective dining, with a net reduction of waste and loss of nutrients through ...Leggi altro
Back to focusing on gelato, mainly because everyone loves it and because not enough has actually been disclosed yet. Gelato we believe can be enjoyed year round, releasing it from summer seasonal restraints. As a matter of fact our first ...Leggi altro
The food world is taking action in support of victims of Italy’s most recent earthquake. Many initiatives involve cooks, producers, restaurateurs and farmers. Participation is crucial for both immediate support in the state of emergency and subsequent reconstruction.
There’s a little bit of everything in regards to gelato: poor and low end quality to excellent. We obviously want to focus on the highest tiers, pinpointing today’s and tomorrow’s greatest names.
Slow and relaxed pace, crystal waters brimming with fish, volcanoes, vineyards, stunning panoramas… there are plenty of dining options off the mainland. Italy is studded with varying sized islands in a Mediterranean paradise. But where to dine?
Dark volcanic sand, strong winds, tortoises, volcanoes, vineyards: The Sicilian islands boast killer views and open air treasures. They conceal extraordinary products and ingredients plus deep-seated culinary tradition that bridges both sea and land.
He named his restaurant after his sister, Ida, and parisians are going mad for his pasta based menu. Denny Imbroisi has enchanted his customers with the taste of traditions.