COOKING BETWEEN TWO ISLES

Mango Italiano, from Sardinia with love

13 April 2021

Marco and Fabio, young Sardinian cooks, have exceeded the limits of the island reality to tell with passion all the values of Italian gastronomic culture..

BETWEEN LAND AND SEA

Mario Perone “my secret is the semplicity”

2 April 2021

From Calabria to Tuscany, chef Perone lives his job as a mission, focusing on the quality of the raw material and the Italian culinary tradition..

FISH SEASONALITY

Don’t joke about april fish

1 April 2021

A small guide to the choice of April fish, in full respect of seasonality. Few rules, but it would be good to respect...

MEMORIES AND TRADITIONS

Matteo Zini or rather grandma’s kitchen in UK

22 March 2021

From memories related to his hometown, Bologna, to his arrival across the Channel, Matteo has always had a clear mission to promote the values ​​of traditional cuisine..

ARTISTIC DECLINATIONS

Ceramics an art between myths and legends

15 March 2021

Among the most widespread artistic traditions in Sicily there is that of ceramics. A material that brings with it a timeless story in a unique declination..

SPRING IN THE GARDEN

The white asparagus of Bassano DOP

10 March 2021

From medicinal plant to culinary delicacy: the portrait of a splendid vegetable with a candied color and delicate taste...

CHEESE EXCELLENCE

Caseificio Rabbia, cheese… as it used to be

26 February 2021

Francesco and Giorgio Rabbia, at the helm of the family dairy farm, have taken up the legacy of their grandfather enriching it with interesting elements of innovation..