In the heart of Apulia, Nicola and Domenico Boccuzzi interpret pizza
By Camilla Mignone In the contemporary gastronomic scene, pizza continues to occupy a central and seemingly unassailable position.
Insights
Frosch. A small world where time regains its rhythm
by Camilla Mignone What does slowing down really mean? Perhaps that luxury does not lie in haste, but in quality
Goodbye promotions. Carrefour towards net-net pricing
Within a few years, all Italian Carrefours will revert to being GS (General Supermarkets) in a dynamic of courses and recourses
More women in the kitchen? Numbers, obstacles and new female narratives in the restaurant industry
by Caterina Canini Despite their talent and passion, only 10% of Italian starred restaurants today have
Earth, time and transparency. The short supply chain and the new ingredient ethic
by Caterina Canini In the world of haute cuisine, attention to ingredients has never been so radical and conscious.
The taste of identity. Identity cuisine and cultural roots in the globalised world
by Caterina Canini More and more often, contemporary cooking becomes an autobiographical act. No longer just technical or
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 in the glasses
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
Antinori, six centuries of passion in the heart of Chianti Classico
When it comes to Italian wine excellence, the name Antinori shines among the stars of the oenological firmament. With over 600
When time refines taste: the Nobile del Giarolo salami
by Camilla Mignone The real secret of Taste? Matter, craftsmanship and anticipation. Cascina Giambolino, a young farm immersed
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