Francesco Gubert deals with mountain agriculture, from the grass eaten by cows to the cheese that ends up on our plates, and then writes and tells the stories of those who work here.
For years he has spoiled customers with his magnificent zabaglione; now he has decided to create 4 amazing variations and we went to taste them all!
Food changes the world. This is the assumption of the president of Good Land, who claims that it is necessary to start from the earth to generate new paradigms.
In Modena, tortellini become the way to redeem 25 autistic boys and girls. This is what happens at Tortellante, an autonomy school under the supervision of Massimo Bottura.
Alberto Bettini, owner of the famous Trattoria Amerigo 1934, Michelin star of the Bolognese Hills since 1998, tells us his connection with the territory and his philosophy in cooking.
It’s called Nonnalive and it’s the project that Chiara Nicolanti created with the support of Nonna Nerina. A unique experience of tradition and good family cuisine.
From Calabria through the most prestigious kitchens in the world. The journey of Angelo Zicaro in the culinary world has as a landing stage the teaching in his school.
When was carbonara born? And really fettuccine Alfredo are an Italian-American dish? Luca Cesari takes us on a journey through the history of the 10 most symbolic dishes of our tradition.
For over 70 years, Macelleria Zenere has been an institution for meat and sausages. This legacy was welcomed by Matteo who carries on the family workshop between tradition and innovation.
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
Of her passion for travel, together with trekking and cycling, she did a job. Today, on the blog "Free Trails" she shares his experience as a hiking guide and cycling tourist.
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