Fresh pasta gets a modern update: boutiques, delivery, and new artisanal shapes
From the tradition of artisanal workshops to new gourmet boutiques—encompassing everything from delivery services to highly inventive creations—fresh pasta is reinventing itself while remaining deeply rooted in Italian culinary culture. Some flavors never go out of style; instead, they always find a fresh way to take center stage at the...
Lazzarelle: the coffee that creates jobs and new opportunities
In Naples, a women’s social cooperative has transformed artisanal coffee roasting into a tool for inclusion and autonomy. It is a story that bridges the tradition of Neapolitan coffee with the opportunity to build a future through work. In Naples, a women’s social cooperative has transformed artisanal coffee roasting into...
Premium frozen foods: the freezer becomes the new modern pantry.
For a long time, the freezer was viewed simply as a place for stockpiling—vegetables, pizzas, fish fingers, and the odd item bought "just in case." It was certainly a useful part of the kitchen, yet rarely associated with quality, culinary exploration, or pleasure. That image is changing. The freezer is...
At Sapì, Val Camonica told through its cuisine.
In the heart of the Camonica Valley, there are places where cuisine becomes the story of a territory. Amidst mountains, rural traditions, and local produce, Ristorante Da Sapì in Esine has built its identity around a clear vision: transforming local ingredients into an experience that conveys the culture, landscape,...
Smelties: the organic snack that accompanies babies’ first steps in discovering food.
Eating habits begin to form much earlier than one might imagine. In fact, it is during weaning that children take their first steps in discovering food—a stage where ingredient quality, safety, and simplicity become fundamental elements. Today, an increasing number of families are looking for foods designed for young children...
Daniele Sottile: wine as a story to tell
Sommelier, wine communicator, educator, author, and event organizer: Daniele Sottile has transformed a passion born over twenty years ago into a professional journey defined by encounters, tastings, books, and a blend of diverse influences. He holds a firm conviction: wine is not merely what is poured into the glass, but...
Garlic, the small bulb that tells the story of Italy
White, pink, or red; mild or pungent: garlic is far more than just an everyday kitchen ingredient. Behind every clove lie specific regions, varieties, and farming traditions, as well as a market increasingly focused on product quality and distinctiveness. There is one ingredient that is almost never missing from Italian...
Mornico Losana: the jewel of Oltrepò Pavese—autumn magic, culinary excellence, and new real estate opportunities.
Less than an hour’s drive from Milan, the frenetic pace of the metropolis gives way to the quiet and poetry of the Oltrepò Pavese hills. Here lies Mornico Losana, a village with an old-world charm nestled on a ridge separating two valleys, offering sweeping views that stretch all the way...
Time, the Cave, and Poetry: A Journey Between Life and Art in the World of Renato Brancaleoni
In 1978, in Roncofreddo, a door that had remained open for generations closed. Gino Brancaleoni lowers the shutter of the family shop for the last time. With him, a story that began over two centuries ago—one of trade, produce, and knowledge handed down in the heart of Romagna—seems to come...
Bread & Wine: Dining in Milan Two Thousand Years Ago
In the heart of Milan’s historic center, there are places where food and history meet in surprising ways. Just minutes from the Duomo, overlooking Largo Carrobbio, the Pane & Vino restaurant holds something that goes beyond the culinary experience: a direct link to one of the city’s oldest chapters. Between...
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