More women in the kitchen? Numbers, obstacles and new female narratives in the restaurant industry
edited by Caterina Canini Despite talent and passion, only 10% of Italian starred restaurants today have a woman at the helm. A figure that tells more than just statistics: it speaks of stereotypes, cultural and structural obstacles, but also of new narratives and a generation of women chefs in the restaurant industry, [...]
The Olive Tree Theatre lights up the Costa dei Trabocchi
edited by Gianluca Gervasoni Amidst centuries-old olive trees and Abruzzo sunsets, an olive grove is transformed into a theatre and oil becomes culture. It is not every day that one gets to watch La Traviata in the middle of an olive grove, with the sunset over the sea on one side and the scent of the earth mingling with the notes of [...]
Flexitarianism: the flexible choice that appeals to those who like to eat with head and heart
edited by Gianluca Gervasoni How eating healthily and sensibly has become the 'new' trend Eating today is no longer simply a matter of hunger. It is a political and partisan act, full of meaning, a choice that can tell us who we are, how we are and in what direction we want to go. Yet, in the midst of all the [...]
Cheers, but no hangover: the taste of sobriety
Edited by Camilla Mignone You go out, you toast, you chat. But there is no more prosecco or gin and tonic in the glasses. It is the time of mocktails, kombucha, and non-alcoholic bubbles. Has the way of drinking changed? Perhaps the way of being together has changed. For years, 'drinking' was synonymous with sociability. A [...]
Table for one, please. Is eating alone still taboo?
By Camilla Mignone Some people are ashamed to do it. Those who do it with pride. And those who have never even thought about it. But really, in 2025, is sitting at the table alone still something to be justified? Eating alone is one of those acts that seem trivial until you actually do it. [...]
Wine and Vine: Gli Svitati's challenge to corkage
by Camilla Mignone For years, the screw cap was the bogeyman of the average oenophile: a symbol of cheap, low-quality wine, lacking that romantic rituality that accompanies the 'pop' of the cork. Yet today this humble device is experiencing a profound revaluation, supported by a part of Italian viticulture that is more daring and [...]
Anna Ghisolfi. A contemporary cuisine between passion and tradition, telling the story of the Tortonese hills
Edited by Camilla Mignone Anna Ghisolfi is one of those chefs who did not choose the kitchen, but was chosen by the kitchen. Ever since she was a child, her sweet oven and passion for homemade dishes drove her to explore the gastronomic world with curiosity. Despite studying languages and [...]
Trentino Alto Adige Special: Border flavours between the Alps and the Mediterranean
In the heart of the Dolomites, amidst verdant valleys and imposing peaks, the cuisine of Trentino-Alto Adige tells a story of influences and contaminations. Each dish is a chapter of a tradition that, while remaining deeply rooted in its land, has been able to absorb the best of Alpine and Central European cultures, creating a unique and irresistible cuisine. [...]
A winery with 'pink' hues. The natural wines of Valentina Passalacqua
by Alessandra Savino At the foot of that land known to most as the 'spur of Italy', and officially called Gargano, stands a winery with a history of female entrepreneurship behind it. It was in Apricena that, in 2008, Valentina Passalacqua, a graduate in Law with a Master's degree in Business Administration [...]
Michele Vetrano. From bricklayer to Italy's best baker
Determination, passion and personal transformation: these are the words that describe the extraordinary story of Michele Vetrano. A former bricklayer and alumnus of the Italian Food Academy (IFA) Advanced Baking Course, he is now recognised as the best baker in Italy, and is also the winner of the programme 'Il forno delle meraviglie - Panettieri in gara' on Real Time [...]
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