Food News

Aperitivo is one of the top deep rooted habits in the Italian culture, a pre-dinner drink with some snacks meant to whet your appetite. Here’s how to make it at home.

Lots of fruit to choose from plus aubergines, peppers, tomatoes: in August we prepare for winter with preserves and purées.

Puddings and cold cakes are a godsend when you have guests over but no desire to turn on the oven. Here are summer desserts you can make without baking.

In Sicily it is enjoyed at breakfast with a brioche bun, in Rome it is sipped while walking, but how do they prepare granita abroad? Here are some curiosities.

Once opened, there is no excuse: the red bottle goes in the refrigerator, just like jars of ready-made pickles and sauces. The queen company of ketchup, Heinz, says so.

Pasticciotti are the sweet symbol of the city, but when it comes to savory, here come the legendary rustici, puff pastry pies filled with tomato and mozzarella cheese. And that's not all: all the best of Lecce street food.

Vinexpo was a great opportunity for Gambero Rosso to talk not only about wine, but also about extra virgin olive oil. The products from Puglia were the stars of the event.

In the beautiful setting of Palazzo Brancaccio in Rome, certified extra virgin olive oils from the Puglia region were the protagonists of a masterclass and a great tasting event. Here are the photos

Stuffed and fried olives from Le Marche are like cherries: you can't stop eating them. But which are the tastiest? Here is a list of places that should not be missed.

Beautiful to look at even before tasting how good it is, the masterpiece of Baroque origins, an icon of Sicilian pastry art is loved across the island and beyond. Here are the eight best versions in Catania