Food News

Just a stone’s throw from the Circus Maximus there is a micro-pizzeria offering thin and crunchy slices among the very best in Rome

In Rivalta di Piacenza, the Locanda del Falco was the designer’s gastronomic refuge. A cuisine with peasant roots, able to renew itself without losing its soul

Matteo Cameli gained experience at Noma and Frantzén before returning to the restaurant of the albergo diffuso created by his parents in a small town

A family story, thirty years of cultivation and a fruit that is conquering gelaterias and chefs throughout Italy

Five chefs, five worlds: the docufilm presented at the Venice Film Festival tells the female soul of haute cuisine

Pantelleria’s food and restaurant entrepreneurs remember the designer. The donations, the dinners at the restaurant La Nicchia with his “extended family”, the island dishes and wines he loved

Cappero Bistrot weaves together local raw ingredients, classical technique and contemporary lightness, avoiding both the tourist postcard and gastronomic trickery

It’s called Biancamenta, it is located on the main promenade street in Porto Recanati and produces ice creams, granitas and ice lollies that bring flavour and naturalness together

Gianfranco, known as “Attila”, has been living for decades on a bilancione in Fiumicino, now threatened by a mega tourist port. His is a symbolic resistance, and not a solitary one

From cafés and restaurants all over the world to the intimate memory of his mother’s tortelli piacentini: the gastronomic legacy of the maestro remains an integral part of his lifestyle