Food News

In the world of cookies and biscuits – a varied scenario of traditional recipes that often draw from historical events – today we land in Piemonte. Bonus recipe by maestro Walter Gallizioli.

It promises to be an innovative conservation tool, dedicated to one of the most prized products: the truffle. A system that uses ultrasound technology, temperature, humidity. Here's how it works.

How much do fungi influence our life but above all our future? It's from this question that biologist and author Merlin Sheldrake started to explain the hidden connections in the ecosystem.

A new law passed by Putin prohibits the use of the term Champagne for the French bubbly, allowing it only on local produce. France’s Comité Champagne decried ‘scandalous’ Russia’s new labelling rules and appealed to EU diplomacy. For Federvini (the...

In the province of L'Aquila in Abruzzo, the Valle del Sagittario is a valley that has always attracted tourists from all over for its beautiful landscapes. Among the villages bordering the valley, Scanno, the city of photographers, is a must-see...

The production of the very rare Golden Oyster (Ostrica d’Oro) is an excellence of Goro, a fishing port in the Po Delta Regional Park

Robust and rich cookery, characterized by authentic flavours. Molise is a tiny region with a wide variety of local products. In our glossary series of Italy’s regional riches, an alphabetical primer of Molise foods.

The Portuguese morning breakfast alternates sweet and savoury delicacies, from the famous pastel de nata to the lesser known (but equally delicious) torradas. Here are the most popular dishes for breakfast and a tasty recipe that can be recreated at...

Every area makes its own version, but all share the same simplicity and use of food waste: here's how cassoeula was born, and how it's made.

Fresh, aged, blue-veined: the goat cheeses from this farm in Pacentro, in the province of L'Aquila, are all good and handcrafted by a local family. A young mountain enthusiast tells the story.