food

In the province of L'Aquila in Abruzzo, the Valle del Sagittario is a valley that has always attracted tourists from all over for its beautiful landscapes. Among the villages bordering the valley, Scanno, the city of photographers, is a must-see...

Vinegar can be made from violets, sweets can be made from primroses and egg whites, and there is also a plant that can be used to light a fire. A foraging expert shares her plant knowledge for free to produce...

Bakers, historic pastry shops, specialty cafes: there's something for everyone in Bologna. Here are the places to visit to start your day right.

The production of the very rare Golden Oyster (Ostrica d’Oro) is an excellence of Goro, a fishing port in the Po Delta Regional Park

Part beverage, part dessert, in any case delicious: it's hard to say no to zabaglione, a sweet whipped egg-based cream that's perfect for the winter season. History and recipe of the hot pudding.

Who says that eating well is a luxury for a select few? We don't need expensive ingredients and complicated preparations to create a fine dish. Here's our kitchen survival manual.

Herbal remedies, medicine, distillery, cosmetics and obviously cooking: licorice is a versatile product that never goes out of style. History and minutiae of this ancient plant.

Brewer's yeast is stockpiled and missing from supermarket shelves. But a good bread can also be made without yeast, as these international products demonstrate.

Many consider burritos, tacos, nachos and tortillas Mexican dishes, but in actual fact these are Tex-Mex, a hybrid gastronomy born from the fusion of multiple cultures. Read the whole story.

In February Italians indulge in frappe and castagnole. On the Roman coast, in the district of Ostia, there is a small bakery that opens only during the Carnevale period to prepare traditional pastries. It's called Pasticceria Simona and this is...