KEBASTARD. Il nuovo locale in cui mangiare kebab che unisce e racconta territori lontani
A Catania apre il nuovo locale di Andrea Graziano e Abdallah Dadi, giovane tunisino arrivato in Italia in fuga dal
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Me Cumpari Turiddu. Memory, seasons and the future in the heart of Sicily
There are stories that begin with a departure. And others that make a journey in reverse. This story starts from
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 been transformed
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
Luisa Spagnoli. A name and a story of sweetness that unites two centuries
There is a name that in Umbria is not just a brand, but a collective memory. A name that smells of
The night when liquid gold met history: "EVO meets UNESCO Kitchens" in Bitonto
If you were told that extra virgin olive oil is not simply a condiment, but a true cultural passport, you would probably
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 reorganised text
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
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,
Errico Recanati. Andreina's neo-rural cuisine between memory, embers and the future.
In Andreina's kitchen there is a fire that has been burning for over seventy years. It is not just an embers, but a living legacy,
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