Antonella De Santis

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.

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.

Andrea Berton returns to the Hôtel de Paris in Monte Carlo, while in Italy he is preparing to close his Milan restaurant once again. Can Covid and restaurant dining coexist?

Comes December and with December the oranges, a precious ally for our health and for the kitchen. Perfect to start the day with grit and to enrich a dinner with aromas.

Joe Biden is the President-elect of the United States of America. His program includes sustainability, environmental commitment and agriculture.

Journey in to the pizza art of Florence, discovering the best pizzerias in the city.