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Felicetti
Food News
Rigatoni made with cricket flour by Riccardo Felicetti and Luciano Monosilio
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.
18 Apr. 2017, 01:30
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All the secrets to making perfect Pasta alla Nerano at home
A trattoria inspired by Pipero’s carbonara opens in London
At 86, she still makes limoncello the old-fashioned way: the recipe from a restaurant on the Sorrento coast
There is a vineyard-laboratory in the heart of Palermo that is becoming a regular stop for scholars and tourists
“A 30% tariff is unsustainable – but it’s consumers who will pay the most.” Francesco Giovannini of Mezzacorona issues warning
