EN News in Evidenza

A pop-up bakery that showcases croissants, pain au chocolat, grilled cheese sandwichesand other leavened products in Milan. It's called Gluten Freak, a project by Laura Lazzaroni and Paolo Minguzzi.

A multifaceted and enterprising woman who has found the key to success in the kitchen and in the Islamic food culture: introducing Anissa Helou, chef and writer.

The four-handed dinner at Casa Leali in Puegnago sul Garda was an opportunity to learn more about the two emerging Chefs for our Ristoranti d'Italia guide, Andrea Leali and Michelangelo Mammoliti.

Many different coffee shops make up the Milanese coffee scene, a heterogeneous and multifaceted panorama, which in terms of quality is avant-garde. Here are the best addresses.

Port de Versailles, Paris. This is where, in the spring of 2020, what will be the largest urban agricultural company in the world will be born. A space of 14,000 square meters inside the Parc Des Expositions, the center dedicated...

On the production front, the French Ministry of Agriculture has revised upwards the estimates of 2018, bringing them to 49.47 million hectoliters of wine. But pdo prices fall. Here are the details.

Despite the healthy-food trends of the latest years, fast food chains keep increasing the amount of salt and calories in their food. Here are the details.

Ancient origins, sustainable practices and very current results. The use of terracotta to preserve and refine food––from wine to cheese––dates back to the dawn of human civilization: often forgotten, today it excites producers, critics and the public. From Italy to...

The chef is one of the most intriguing interpreters of contemporary Italian cuisine. From Brianza to the Langhe, by way of Osaka: Enrico Crippa in a nutshell.

On the one hand, Sweden, with its monopolies and a surge in sales of Italian bubbles. On the other hand, Denmark, the realm of micro-importers, where natural wines and brands (rather than denominations) are driving consumption. Nordic route for the...