Michela Becchi

Haggis and whiskey, neeps and tatties, mugs of beer and bowls of porridge, but also lots of vegan food, spicy flavours and influences from the world: a tour of Scotland is a pleasure for the eyes and the palate. Here...

From stuffed pasta to creams and puree, pumpkin is a versatile ingredient in the kitchen. Here are three recipes to try at home this autumn.

The situation was the same for everyone: you opened the tin with so much hope and the sad reveal was a bunch of needles and threads. This is how the real content of the Royal Dansk box was born: butter...

With their vintage charm and often baroque appearance, puddings still have their say in the world of confectionery. Did you know they weren't always sweet? Here's how they were born and how they are prepared.

Knodel dumplings served in broth are perfect for the colder days, plus there's spätzle and all the other specialties that makes the cuisine of Trentino Alto Adige so delicious. Here is a list of the traditional products.

Delectably vintage, marrons glacés were a hit at aristocratic banquets in the 18th century. But who invented them? Who makes them today? Here are some interesting facts about the product.

From tagliatelle to ravioli, the Italian tradition is full of homemade pasta dishes. Here are 3 delicious recipes.

October, time for chestnuts, pumpkin and apples. And mushrooms, a seasonal specialty available in many varieties, which in the kitchen can take on a thousand shades. Here's everything you need to know.

Nature knows how to be generous in every season: wild herbs are perfect for cooking but also to make liqueurs.

Drawing a vegan map of Rome today takes time and patience, since addresses are constantly increasing. Between restaurants and food shops, here is a list of must visit places.