Seasonal, with a predominance of plant components, rich in grains and legumes: the cuisine of the farming communities of the past is an exemplary model for a healthy diet. All the details in the book. The return to the countryside.
Who says that eating well is a luxury for a select few? We don't need expensive ingredients and complicated preparations to create a fine dish. Here's our kitchen survival manual.
The result of ancient traditions and of a humble but tasty cuisine, desserts made with extra virgin olive oil have always been part of the Italian table. Here's a few.
Brewer's yeast is stockpiled and missing from supermarket shelves. But a good bread can also be made without yeast, as these international products demonstrate.
Cooking fish too daunting? It’s easily done at home. Here are the main cooking methods for fish, and two recipes that can be easily replicated at home: stewed baccalà (codfish) and baked pagello fragolino.
Are tortellini an untouchable recipe? In the April issue of the Gambero Rosso monthly magazine we compared the opinions of chefs, dividing them between purists and innovators.
Many consider burritos, tacos, nachos and tortillas Mexican dishes, but in actual fact these are Tex-Mex, a hybrid gastronomy born from the fusion of multiple cultures. Read the whole story.
Canned meat, puddings, aspic: food gelatin is a valid ally in the kitchen to thicken preparations. But for those who don't want to eat animal products, there are also plant-based options.