Michela Becchi


Laureata in letteratura inglese, dopo tre anni trascorsi a Londra torna a Roma per il Master in Comunicazione e Giornalismo Enogastronomico della Gambero Rosso Academy. In forze al Gambero Rosso dal 2015, lavora principalmente per il sito internet versione italiana e inglese, ma collabora anche con le guide e il mensile. Assaggiatrice di olio extravergine di oliva, appassionata di caffè, ha una predilezione per le tematiche ambientali, le tradizioni gastronomiche e il riciclo creativo in cucina. Piatto preferito: pane e olio.

CaselloTypico app shows products & restaurants along highways

An unusual interactive food guide devised for gourmand motorists driving along Italian highways. CaselloTypico lists the best restaurants and local specialties located in the surroundings at tollbooths. This allows travellers to plan their tasty on the road itinerary. 

Aug. 28 2017

Technology advancements can treat and conserve barrel jellies as food

Rich in minerals and collagen, jellies could soon end up in our plates. Studies to understand how to treat these creatures could in fact very well add them to the long list of novel foods, increasing the varieties of edible ...Leggi altro

Aug. 15 2017

Alice Italian Food Academy: a chef school in Kenya

The latest project of non-profit Alice for Children in collaboration with Istituto Carlo Porta in Milan is an Italian cookery school in Kenya. The ad hoc academy is located in Utawala, Nairobi, and will guarantee a better future for local ...Leggi altro

Aug. 14 2017

Buying oysters from a 24h vending machine? It’s happening in Île de Ré, France

Oysters in France are a big deal. Loved around the world for their unique taste, oysters can now be purchased around the clock from a vending machine. This is the story of an oyster breeder in Île de Ré.

Aug. 11 2017

Electrically powered synthesised food to fight world hunger

The food of the future is a product of renewable energy. Electricity is the primary source necessary for the production of protein powder that could be the solution to world hunger. This synthesised food, designed by a team of Finnish ...Leggi altro

Aug. 09 2017

RIP Christian Millau, founder of gastronomic guides and Nouvelle Cuisine guru

The father of restaurant guides Gault Millau considered among the pioneers of nouvelle cuisine movement in the ’70s, Christian Millau – an “impertinent and independent” author – passes at age 88. His publisher gave the announcement.

Aug. 08 2017

After Ikea now Muji also goes into food, opening a produce market in Tokyo

Muji is a Japan design institution. The retail company presents its newly remodelled flagship store in Tokyo transformed into a produce market and coffee shop. 

Aug. 07 2017

Gelato in Naples: the 3 best gelaterias in town

[caption id="attachment_138529" align="alignnone" width=""]Gelato al lampone[/caption] In the birthplace of pizza, home of robust cuisine and realm of tasty pastry, there is also room for quality homemade gelato. The places for the best gelato in Naples are few, but solid.

Aug. 01 2017

Michelin Singapore 2017. Two Italian restaurants added, Robuchon the only three-star

The Michelin guide has presented the second edition dedicated to Singapore, selecting 38 different high quality restaurants.

Jul. 19 2017

Tree surgery. How two pruners defeated viticulture’s worst disease

Since 2011, pruners Marco Simonit and Pierpaolo Sirch have been working to restore major vineyards by means of the Dendrochirurgia method, or Tree Surgery, a procedure designed to defeat one of viticulture’s most serious diseases. Here's the whole story.

Jun. 25 2017
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