News

Yet another museum restaurant in Rome: we are talking about Molto at the Galleria Borghese.

Not a cooking manual but rather an art book, which opens with the aesthetic similarity of some products to finding their gustatory assonance. Matteo Baronetto is the author

Nothing characterizes Italian cuisine better than the aroma of herbs, essential in many recipes and in the world of foraging

Lower turnout but higher quality of operators: an edition to remember

It's round: the real focaccia barese is definitively wheel shaped. Here are 13 places to try in Bari and in the province

Lamb is the quintessential symbol of Christian Easter, a symbol of Christ's sacrifice. In France, the more traditional festive recipes, both in the sweet and savoury version, are strongly linked to this figure. Here are the three typical specialties of...

This year the region saw a 40% drop with respect to the previous year's harvest, going from 20,000 to just over 12,000 tons of oil produced. But the quality of the product is still high: here are the best olive...

Leave the gun, take the cannoli. Thus ends Coppola's masterpiece, which also leaves ample room for food. Here are the most famous gastronomic references of The Godfather.

The top level olive oils in Italy are the ones awarded with the Tre Foglie in our Oli d'Italia guide. Here are the best ones from Sicily.

482 farms and 861 olive oil labels: there are the numbers of the 2022 Oli d'Italia guide, the XII edition which for the fourth year in a row is published in a bilingual versione. Here are the latest news and...