Food News

Let's talk about Proloco Centocelle, the only Roman establishment (along with its twin in Trastevere) that for lunch and dinner offers exclusively Lazio ingredients

Curiosity and passion can transcend any border. Those of a Brazilian woman, who fell in love with Bormio and a local farmer, led her to stay in Valtellina and become a cheesemaker

It's impossible to resist these layers of fragrant dough enclosing a filling of tomato and caciocavallo cheese: if you've never tried it, it's time to catch up

The two chefs of Venissa are abandoning the utopia of total self-production and creating a network of small local producers that fuels their "environmental" cuisine. And they say: "We save each other"

With pizza dough, you can create many delicious treats, starting with the legendary panuozzi, which in a smaller version are called saltimbocca

Located on the ninth floor of the Romeo Luxury Hotel in Naples, the restaurant of chef Alain Ducasse will bring his philosophy to the city, embodying the concept of "cuisine de la naturalité.Located on the ninth floor of the Romeo...

In everyday life in Japan, people eat pasta, ravioli, meats, and fish cooked on a grill or griddle. And then there's ramen, the typical hearty soup that lends itself to many variations. Here's a Sicilian version

There are three ice cream parlors in Parma awarded by our latest Gelaterie d'Italia guide. One has received the Tre Coni, the highest rating

Some say that in the Lombard capital it's easier to come across someone from Apulia than a Milanese. Certainly, the percentage of "emigrants" from the heel of Italy is very high, as is the spread (and passion) for the specialties...

The genius of a great Italian chef is behind Penne alla Vodka, one of the most iconic dishes of the 1980s. A worldwide success that, however, we have erased in Italy