Food News

Research, music around the clock, and breathtaking views. These are the ingredients of the success of Gelateria Fisotti, just steps away from the sea and the historic wonders of Otranto

Davide Di Chio is the creator behind the project Alterego Pizza Boutique, where the art of dough takes shape through multiple cooking methods and interpretations

More and more travellers are choosing pristine skies and rural destinations to observe stars, planets, the Northern Lights and eclipses: astro-tourism is establishing itself as the new sustainable travel trend of 2025

Wine, sunsets and local flavours. But above all, nature in abundance. Countryside aperitifs in Puglia are on the rise, and some are truly unmissable

It’s 1952 when Prince Pupetto and Signora Rosa write, behind the stoves of Nerano, a piece of Italian culinary history by inventing a dish that, for many years, went unappreciated

In the United States, camping is a sacred ritual, passed down from generation to generation. Central to the experience are fire and food — and the meals are rarely modest

Tonno di coniglio is a traditional dish from rural Piedmont, particularly from the areas of Langhe, Roero, and Monferrato. The name is intriguing, but it has nothing to do with tuna from the sea

In Cleveland, among fields of soy and corn, among houses with no fences and Trump-supporting farmers, a young pizza chef and her photographer husband had a wood-fired oven shipped from Naples to make incredible pizza

La Dispensa is the missing piece: an innovative project that brings together a wine shop, delicatessen and cocktail bar, all under the banner of culture

The covered market is reborn with a focus on sustainability and conviviality, transforming Follonica into one of Tuscany’s must-visit summer destinations. A meeting place for daily shopping – and much more