Michela Becchi

As an undisputed master who has bewitched audiences of all ages, Hayao Miyazaki has fascinated adults and children alike with the many dishes depicted in his films. A book explains the relationship between cinema and gastronomy in his works.

Earthly paradise for contemporary chefs, the forest is a world for foraging fanatics to (re)discover slowly, taking the time to observe and touch every herb that nature has to offer. Thus managing to recognize and use them at their best...

Not only pizza and sandwiches: to be shared with colleagues, the office lunch break is above all a way to relax and unwind by enjoying good food, even better if brought from home.

Once a must in the homes of Italians, liqueurs too are back in vogue during quarantine, thanks to the large amount of time available to prepare homemade dishes and beverages. History, recipes and anecdotes about traditional Italian products.

The Italian pastry and dessert range is wide and complex, it is not easy to choose a one dessert that's symbolic for each territory: we have gathered the most representative and typical of family-style lunches.

From Angel cake to meringue, there are lots of recipes to try if you have leftover egg whites. Here are three ideas.

Apples and pears are ideal fruits to use in baking: from cakes to pies, here are some suggestions for simple and delicious desserts at home.

The temperatures are finally starting to drop and it's time to change the season's cooking habits. Here's what to prepare in September.

There are vegetable honeys produced without the work of bees, but above all there are syrups derived from plants, maple and agave in the lead. Here is everything you need to know about alternatives to honey as sweeteners.

Not just hummus and salads: with legumes you can prepare original, colourful, inviting but above all quick and easy dishes. Here are some suggestions for a rich and tasty vegetable-based menu.