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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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Bottura in Turin: "More courage towards the future beyond tradition, more strength for Italian cuisine with the 50 Best"
Kazakhstan drinks… Italian!
The best boiled meatball in Rome in a hidden little paradise amid the chaos of Trastevere
Great age-worthy whites: the case of Angelo Gaja’s Chardonnay that has won over collectors
Outdoor dining in Milan: 10 unmissable spots with dehors selected by Gambero Rosso
