Summer is all about sharing: introducing ‘Cucina a Colori’, the recipe book for children and teenagers (which also does you good)
Arredo3 lancia un libro di ricette per trasformare i fornelli nel luogo più divertente della casa, sostenendo la ricerca pediatrica. La campanella è suonata, gli zaini sono chiusi in armadio e l’estate ha ufficialmente preso il via. Con le scuole chiuse, genitori e figli si ritrovano ad avere a disposizione il lusso più grande: il […]
Grand Tour del Gusto 2026: twenty stops to explore Italy through its flavours
A journey across the entire peninsula, taking in villages, cities of art, coastlines and inland regions, to celebrate the extraordinary richness of Italian cuisine. The Grand Tour del Gusto returns in 2026: this travelling project, promoted by the Italian Association of Ambassadors of Taste, is set to stage twenty events following the success of its first two editions […]
The new temple of taste under the Sardinian sky
From contemporary Japanese haute cuisine to auteur crudes and bitter rituals: the 'hidden harbour' of Poltu Quatu has turned into the most vibrant gastronomic epicentre of the season.Poltu Quatu is a place in Sardinia where geography has given a special gift to architecture and privacy: nestled between the pink granite cliffs between Porto Cervo and [...]
Sicily Special. The tale of an island on a plate
Sicilian cuisine is not just a collection of recipes: it is a layered tale of dominations, myths, superstitions and gestures handed down by word of mouth. It is a cuisine born of the encounter and often the clash of different peoples: Greeks, Arabs, Normans, Spaniards. Each has left something behind and nothing has really been erased. In Sicily, the food [...]
The return of regional cuisines revisited. Tradition at the table becomes the new luxury
There was a time when luxury tasted exotic: distant spices, molecular techniques, unobtainable ingredients pronounced with a French accent. Today, however, the real privilege is to recognise a tomato that tastes like a tomato. And to know which field it comes from. Regional cuisines are back in the limelight, but they do so with a new step: not nostalgic, [...]
Is the new fine dining sustainable?
Green trends between ingredients, waste and supply chains: a journey through philosophy, concrete practices and real challenges. Here is the text reorganised in a linear and fluid format, eliminating line breaks in the column structure and optimised with clear, scannable formatting: The new Fine Dining: from showmanship to responsibility In recent years, the [...]
Wine for the new generations. Labels, languages and new consumers
For years, wine has spoken an exclusive, almost initiatory language. Complex terminology, rigid rituals, untouchable hierarchies. Today, however, something has changed. The new generations drink less, but choose better. And above all, they ask wine to tell a different story. For Millennials and Gen Z, wine is no longer a symbol of social prestige, [...].
Comfort food. Why we need comfort food
Economic, climatic, emotional instability: in the face of all this, food goes back to doing what it has always done best, which is to reassure. Yet today's comfort food is no longer just a nostalgic refuge. It is changing shape, language and responsibility. It is less excessive, more conscious. And perhaps, for that very reason, even more necessary. The comfort [...]
Chefs without a restaurant. How careers change in modern cuisine
For decades, a chef's career had a clear, almost obligatory path: apprenticeship, brigade, own kitchen, maybe a star. Today that map has fragmented. More and more chefs are choosing not to open a restaurant or to close it, without giving up their authority, their audience, their success. Thus a new professional figure is born: the [...]
Emanuele Natalizio, the chef who transformed extra virgin olive oil into identity, culture and vision
Some people build a restaurant on fashions and others, like Emanuele Natalizio, build it on foundations. And for him the foundations have a precise name: extra virgin olive oil. Chef of the Il Patriarca restaurant and acknowledged as an oil chef, Natalizio does not use oil as a simple condiment, but as a pivotal ingredient, the soul and structure of every dish. [...]
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