We asked the question to Felice Venanzi, master pastry chef of Pasticceria Grué: what should we pay attention to in order to recognize a high-quality Easter colomba? No, we won’t give you any spoilers.
Watch the video and you’ll find out.
Not just flour, dough, and master pizzaioli. The second edition of Pizza Convention, held in Rome
There was a time when talking about pizza meant discussing doughs, fermentation, flours, and rankings. A
There are places that are born as destinations. And then there are places that, almost unintentionally,
There are places that manage to tell the story of Rome without ever raising their voice.
Some events are told through numbers. Others can only be truly understood by experiencing them firsthand.
From dishes rooted in memory to social media success, and now the arrival of his son
For more than thirty years in Rome, between scientific research, cuisine and great wines, Heinz Beck
There are men who found movements, and then there are men who change the very vocabulary
In one of Rome’s most elegant corners, just steps away from the Pantheon, Vico Pizza&Wine is
There are moments when food stops being just about tasting and becomes a collective story, urban
Recent scientific research is opening new perspectives on the role of dough and fermentation processes in
There is a subtle thread running through the history of mineral water in Italy, leading straight
There are paths that begin far from the kitchen and, for that very reason, eventually find
There are moments when pastry stops being just technique and taste, and becomes language. In Walter Musco’s
There are places where trends are born, and others where meanings are redefined. The Pizza Expo
The Michelin-starred chef of Idylio by Apreda reflects on the current moment of fine dining, between
There are moments when a sector reveals itself best when observed live—through gestures, hands, and choices.
From the cellar to the kitchen, passing through agriculture and livestock farming: at Pitti Taste a
Sorì arrives at Casa Sanremo Chateau d’Ax, the Food Area curated by Gambero Rosso, bringing with
Neapolitan pizza continues to speak to the world, confirming itself not only as a gastronomic product
