Livia Montagnoli

Law against food waste ratified in Italy. These are all the changes

The journey of the forward-looking law regulating food waste in Italy has ended with a victory. Meaning awards instead of punishment, abatement of bureaucratic obstacles and food education 

Princi bread for Starbucks: the new alliance with the US brand and a shop in Seattle in 2017

The alliance between Howard Schultz and Rocco Princi confirms the renowned coffee chain’s attention in regards to Italy, where Starbucks will land in 2017 in Milan. Meanwhile Princi bread will be sold in the most prestigious Starbucks stores and in...

Amorim presents NDtech, the electronic nose that recognizes the smell of corked wine

With an investment of 10 milion euros in 5 years, the big Portugese cork company creates an innovative new technology to prevent wine form TCA.

RefettoRio Gastromotiva. Massimo Bottura and David Hertz at the Rio Olypics

The experience of Refettorio Ambrosiano during Expo initiated a greater effort: rounding up cooks fighting against malnutrition and waste. During the Olympics this will be a new soup kitchen. Goals: 19K meals and 12 tonnes of reused leftovers.

Oysters and fried chicken – vegan. With Just Mayo, cruelty-free food in the United States rides a boom

Vegan diet is becoming more and more popular every year in many countries. In the USA, the food start up Hampton Creeks is inventing new meat substitutes every day. And the vegan products market is growing fast.

Ramen Bar Akira. From Japan to Rome conquering Europe with ramen

Rome's first ramen bar has opened as the investment and brainchild of Japanese entrepreneurs. Akira Yoshida tells us more about it. 

The David Bouley revolution in New York: his historic restaurant moves and focuses on customer health

Riding the wave of success in the NYC dining scene for the past 30 years, Bouley promises a revolution beginning with a move from the historic TriBeCa location. But first a sabbatical to learn how nutrition and health go hand...

Okomesan: the Italian rice that’s approved for sushi by the Japanese “rice sommelier”

Hajme Morimoto landed in Italy over thirty years ago. His line of work soon specialized in rice commerce, with a pro twist: he selects varieties grown in the Lomellina paddies and transforms them in a 2 million business 

No bread, no meat, empty fridges. The tragic scenario of Venezuela

These days are being hard on Venezuelan population, that is trying to face the economic crisis that have upset the country. Meanwhile, food supplies are running out and only a few group of people can afford them. More fires and...

Graduating from pruning school: a new degree at Bordeaux University:

The new major comes from the partnership between ISVV and two Italian grape pruners that have worked in France for many years. This is what students will learn by choosing this peculiar course of study.
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram