Mara Nocilla

In the sixteenth century, Buontalenti created it in honour of Caterina de’ Medici. The original recipe was rediscovered a few years ago in the National Library of Florence thanks to a stroke of luck

It is farmed in the Sacca di Scardovari, a lagoon on the Veneto side of the Po Delta Park. Thanks to the "solar tide", an innovative and sustainable method that simulates the Atlantic tides

A new rice-growing reality emerges in the Sele Plain, a region traditionally dedicated to buffalo farming. Cold greenhouse cultivation combats climate change and promotes a circular economy

Born just a few years ago and already appreciated by Michelin-starred chefs, it is produced by a couple who fled from Venezuela. It is made bean to bar with “fino de aroma” cocoa beans from the country known as the...

A unique case in the world: a prestigious hotel in Lurisia, abandoned for decades, has been transformed into a curing cellar for gourmet mountain hams and Cuneo DOP

"On the back of the hand, in the hollow between the index finger and thumb, and pure...": this is how to best enjoy caviar, according to Royal Food Caviar

Not just the floral buds of the caper, used as a savory counterpoint in pasta dishes, salads, meat, fish, and vegetable dishes. Try the cucunci and the leaves of the Mediterranean plant, which La Nicchia of Pantelleria knows how to...

With over 130 short-chain products, including preserves, pasta, baked goods, exclusive lines for restaurants, and a concept store in Monza, the story of the Trentin farm is a model of rural entrepreneurship in Italy's heel

Differences and similarities, target audiences, sales channels, prices, and versatile uses of the sweet and sour "black gold" DOP and IGP. Just three drops can enhance dishes and drinks from aperitif to dessert: they open and close the appetite

The renowned master oilmaker Giuseppe Ursini has enhanced this ancient and extremely rare Abruzzese cultivar