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Luciano Monosilio
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
From the distillery to the global market: the numbers and identity of an Italian brand
Introducing the Vinitaly and the City 2026 programme. This year, the fringe event will also take place at the Arena di Verona
Vinitaly 2026: the future of Italian wine is already being showcased at the trade fair. Here are the highlights of the latest edition
Gaja unveils 2023 vintage of Camarcanda
'It’s not about pushing your own agenda and your own taste'
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From the distillery to the global market: the numbers and identity of an Italian brand
Introducing the Vinitaly and the City 2026 programme. This year, the fringe event will also take place at the Arena di Verona
Vinitaly 2026: the future of Italian wine is already being showcased at the trade fair. Here are the highlights of the latest edition
Gaja unveils 2023 vintage of Camarcanda
'It’s not about pushing your own agenda and your own taste'
