Food News

Founded in 1936 in Chiaia by Giuseppina Moccia, the bakery on via San Pasquale has recently gone through turmoil, which culminated with the collateral assignment of the brand to Fratelli La Bufala last year. Now the Bar Moccia, known for...

Food lovers in the know seek solace from city bedlam in out of town havens. As part of our Out of Town series, today we travel to the province of Naples, where only one hour outside of the city is...

A new project financed by Hyundai Card is born: the new food library is the fourth of a series of buildings dedicated to thematic reading in the Korean metropolis. Beyond the collection of 16.000 books about cooking, there are also...

As the commitment to environmental sustainability becomes urgent, food habits and customs are changing. New approaches to fighting waste continually emerge.

“Every day we have lunch and dinner in our restaurant to test our cucina. The secret to offering good food is to be critical of yourself”. A conversation with the Marsiglia brothers of Riviera, a great mediterranean restaurant in Switzerland.

Ossobuco and traditional minestrone in the historic Brera trattoria, the panettone at Gattullo since 1961, and the oldest gelaterie in the city. There are many dining and food shopping places in the newly updated list of Botteghe Storiche in Milan,...

In 2016 it celebrated its tenth anniversary, but now Marco Gallotta’s kitchen on via del Pigneto as we know it and have come to love is about to put out its burners. The sad news arrives via a curt Facebook...

A group specialized in cacao transformation and chocolate production has developed over time an avant-garde teaching format, now with 19 branches worldwide. The twentieth will open in Milan, the first in Italy. Founder Callebaut intends investing and offering new job...

Umbria is a region with rich traditions tied to its soil and agriculture. Marco Gubbiotti has developed a vision of the land in which he lives, an interpretation which he offers his clients. Here are four of his best recipes.

It all started over a century ago in a small family-run shop that sold artisan bread and pasta in Parma, the year was 1877. Sowing the seeds of the family business is Pietro Barilla, within a few years the brand...