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The typical Roman breakfast features the maritozzo with whipped cream. Where to eat it? Here is our ranking.
What does it mean to celebrate the environment? The theme is complex and delicate, but we've drawn up a list of actions to set a good example in the kitchen, be it at home or in the restaurant.
Not a trend of the moment (plastic-free, is on everyone's lips), nor a passing fad: in starting to rethink our way of shopping is now necessary. Here's where to buy in Rome.
Strange but true, the babà has its roots in Lorraine and owes its origin to a Polish ruler in exile. The story of the most beloved cake of Naples.
We combed through old recipe books to understand the origin of Pasta alla Genovese.
Baklava is the most famous pastry, but there are also candies, dishes for Ramadam made with roses and others served during the circumcision of the sultan's son: here are all the Turkish sweets present since the Ottoman Empire.
Giuseppe Pagano's dream comes true: winery, restaurant, farm and hospitality
The result of ancient traditions and of a humble but tasty cuisine, desserts made with extra virgin olive oil have always been part of the Italian table. Here's a few.
Not only sweets: Italian preserves also include a variety of savoury specialities, starting with pasta sauces. Here’s what they are.
Fragrant, colourful, intense or delicate: spirits can be very useful to give character to our desserts. Here are the best ones to use in pastry-making.