Protagonists

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.

The exceptional culinary journey of a young talent from Bologna who has captured the palates of everyone with his creations.

Exploring Cristiano Cieri's well-stocked cheesemonger, a passionate connoisseur of artisanal cheeses.

The Friulian sourdough expert, founder of the Consortium for the Protection of Refreshment Sourdough, tells his story.

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 Rome to Massachusetts, personal chef Gianluca Capaldi talks about Italy with style and taste. Elegance in his dishes cannot be missed!

Tenacity, energy and a lot of passion in the kitchen. These are the ingredients that brought Daniele Panella to success as a chef in Texas.

Cooking is an act of love for Antonella Barbella, international chef who from Lanciano, in Abruzzo, has conquered the palate and the heart of the Dutch

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

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

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