News
News
Week of Italian Cuisine in the World. What is the Italian flavour?
We just celebrated the fifth edition of the Week of Italian Cuisine in the World and now it’s time to talk about the true Italian flavour …
Tinned meat: history of the iconic canned product
There was one case, in which it even fed crews trapped in the ice for two years: the story of legendary tinned meat …
History, tales and success of gingerbread men
Christmas cookies are now known everywhere with their English name, gingerbread men. Their origin, in fact, can be traced back to the Elizabethan court. But not …
Farmstead cheeses: small producers in Lazio. Caterina Maceroni and Maria Pia
A new column on the theme of artisanal and agricultural products, what had originally decreed the success of the television show “AB…Cheese.” In it, Eleonora Baldwin …
Terre AbbanDonate. The Biella platform that brings together those who have and are looking for uncultivated land
The project’s objectives promoted by Let Eat Bi are manifold. Enhancing the land and defending it from total abandonment; stimulating cooperation within a community; favouring a …
Lunch at the restaurant, even in the afternoon. The kitchens of Italy reinvent themselves
Forced to close at 6 pm, many restaurateurs have chosen to extend their lunch service to the late afternoon. A habit that never before, until now, …
Rome
Da Cesare al Casaletto in Rome. One of the best trattorias in Italy
Perfect as far as execution, simple menu, fruitful in the wine cellar: Da Cesare al Casaletto in Rome, new recipient of the Tre Gamberi recognition in …
Milan
Fabbrica del Grano opens in Milan. Sicilian grains milled in the open mill for the onsite shop and kitchen
The project took shape between Sicily and Milan. The native grains hail from the Agrigento area that are then milled in the Corso Garibaldi laboratory equipped …
