Food News

The origin of vitello tonnato, a dish that has undergone many variations over time.

We asked 50 chefs, all Italian and busy working both at home and abroad, what they preferred biting once they had closed their kitchens: the answer is club sandwich.

Each pastry shop has its own secret recipe, many artisans make modern versions, others remain faithful to tradition. In any case, the babà pastry in Naples is a serious thing: here's where to buy the best.

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.

Fruit and vegetables, preserves, fresh pasta, baked goods, cheese: at Roman farmers' markets, many are the excellent local products presented directly by the producers. Here is a selection worth visiting.

We combed through old recipe books to understand the origin of Pasta alla Genovese.

Part beverage, part dessert, in any case delicious: it's hard to say no to zabaglione, a sweet whipped egg-based cream that's perfect for the winter season. History and recipe of the hot pudding.

It's easy to say "vinegar". But under this simple and immediate term hide all manner of ingredients, worlds, cultures (and even by-products) that have been part of human history since its inception. Here's to the rebirth of the vinegar tradition...

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.

Nutritionists confirm there’s no better snack for our kids. Bread drizzled with olive oil is among Italy’s healthiest and most delicious traditional recipes, and for palates of all ages. We asked food professionals a few tips for enjoying bread and...