Riccardo Felicetti of Pasticificio Felicetti and chef Luciano Monosilio of Pipero have made pasta obtained with flour made with crickets. Let’s hear what they have to say about it.

Sustainability is one of the decisive factors in choosing a wine, according to American tastemakers. This finding emerged from a study commissioned by California Sustainable Winegrowing Alliance (CSWA).

A Master in Wine Sustainability is the new project launched by the University of Siena, in collaboration with the Santa Chiara Lab platform for innovation and Gambero Rosso Academy.

Can Vinitaly increase the value of wine? Can it make contribution to the development of Italian wines? How does it influence on the internationalization of Italian wines? We have asked all these questions to the CEO of Veronafiere.

The work doesn’t only consist in removing, but in removing the ‘wrong’ things. In his book, “Ten Cooking Lessons”, Niko Romito explains the principles of his cuisine. Here are five of his recipes.

Remove, lighten, focus, subtract: these were the principles explained in the book “Ten Cooking Lessons” written by Niko with Laura Lazzaroni. Here are the first 5 five dishes.

San Benedetto di Lugana is a few kilometers from Verona. This zone of Peschiera del Garda has been Zenato headquarters for over fifty years. Starting with its vineyards in the Lugana area, it has extended its reach towards Valpolicella, where...

Can a cucina that is apparently extremely linear provide the palate with emotions so strong they are unforgettable? Yes, if the talent of the cook manages to handle each ingredient in such a way that it becomes the absolute star...

They were drinking wine in Friuli Venezia Giulia three thousand years ago, long before the arrival of the Romans. Traces show that in this zone, viticulture was a well-known activity.

The ethical project of the Refettorio created by Massimo Bottura is about to debute in London. Here's the whole story told by the chef himself.