One hundred years of Baci Perugina. The limited edition and the company’s initiatives
The silver and blue packaging changes on the occasion of the centenary, thanks to fashion house Dolce & Gabbana. Celebrating the most famous chocolate praline ever.
Gender equality. Interview with Maria Flora Monini
For the column promoted by the Gambero Rosso Foundation and dedicated to women, we're interviewing Maria Flora Monini, head of communication, image and external relations of Monini S.p.A.
The enchanted kitchen. Recipes inspired by Hayao Miyazaki’s films
As an undisputed master who has bewitched audiences of all ages, Hayao Miyazaki has fascinated adults and children alike with the many dishes depicted in his films. A book explains the relationship between cinema and gastronomy in his works.
The French Bastards. The trendy boulangerie opens its third Parisian location
Bread, focaccia, lots of cakes and, of course, croissants: nothing is missing in the new location of the trendiest French boulangerie right now. Here’s The French Bastards’ history and interesting facts.
Vegan diet and health. Advice and tips from nutritionist Silvia Goggi
An avid vegan, nutritionist Silvia Goggi has also chosen plant-based nutrition for her children. Since, if well planned, a plant-based diet is not only possible, but actually healthy: we interviewed her to understand better.
UK’s pudding competition to celebrate Her Majesty’s 70-year reign
It was the Queen herself who launched this unique pudding competition to celebrate her Platinum Jubilee. Who will win?
10 dishes in films most replicated at home. Ratatouille gets the gold
A Dutch research highlights the most loved cinema-inspired dishes of all time: ratatouille served by Pixar wins, but there is also the Pulp Fiction milkshake and the Kung Fu Panda noodles.
Dry January. In UK’s alcohol-free January, non-alcoholic beer sales are skyrocketing
There are those who give up meat, and those who give up alcohol. January is the month of resolution, and UK’s one-month alcohol-free challenge is back. Here's how it works.
Food Trends 2022. Trends, fashions and gastronomic crazes for the year
Increasingly less meat and more attention to the environment, but also to health: less alcohol, clean labels, technology at the service of the table. Here is what will be fashionable at the table in 2022.
Rimini’s Sigep to enter foreign markets. Signed the agreement to bring the expo on a global scale
From the small town in Romagna to the rest of the world: the expo dedicated to culinary professionals will soon enter new foreign markets. And the events sector is becoming increasingly international.
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