Not just flour, dough, and master pizzaioli. The second edition of Pizza Convention, held in Rome on July 6 and 7, put the spotlight on an issue set to shape the future of the industry: the legal recognition of the pizzaiolo profession. (more…)

There was a time when talking about pizza meant discussing doughs, fermentation, flours, and rankings. A time when the conversation revolved almost entirely around the pursuit of the perfect pizza. Today, that era seems to be giving way to a new awareness. (more…)

There are places that are born as destinations. And then there are places that, almost unintentionally, end up telling the story of a territory. La Dogana in Capalbio belongs to the latter category. Overlooking one of the most evocative stretches of coastline between Lazio and Tuscany, surrounded by dunes and Mediterranean scrubland, it is far more than a beach club. (more…)

There are places that manage to tell the story of Rome without ever raising their voice. Places where the view captures you at first glance, yet the real surprise comes when you sit down at the table. Ozio belongs to this category. A rooftop overlooking the city with a terrace capable of turning a simple aperitif or dinner into an experience, but smart enough not to rely solely on the beauty of its setting. (more…)

Some events are told through numbers. Others can only be truly understood by experiencing them firsthand. “Con il Cuore nel Piatto” undoubtedly belongs to the latter category. (more…)

From dishes rooted in memory to social media success, and now the arrival of his son Daniele in the kitchen: the story of a chef who has turned memories into a form of hospitality. (more…)

For more than thirty years in Rome, between scientific research, cuisine and great wines, Heinz Beck has continued to pursue the same thing that has guided him from the very beginning: curiosity. (more…)

There are men who found movements, and then there are men who change the very vocabulary through which a civilization looks at itself. Carlo Petrini was precisely that: not merely the father of Slow Food, but the man who forced the world to reconsider the deeper meaning of eating. (more…)

In one of Rome’s most elegant corners, just steps away from the Pantheon, Vico Pizza&Wine is redefining the language of contemporary pizza. Not only through doughs and technical research, but by creating a continuous dialogue between cuisine, design, creativity and territory. (more…)

There are moments when food stops being just about tasting and becomes a collective story, urban energy, and a meeting point between generations and different visions of cuisine. That is exactly what is happening at Rome’s Gazometro, where Taste of Roma has returned until May 10 for its tenth Roman edition. (more…)

Recent scientific research is opening new perspectives on the role of dough and fermentation processes in shaping the flavor experience of authentic Neapolitan pizza. According to a study conducted by Oregon State University, the human sensory system may be capable of recognizing an additional primary taste beyond the five traditionally known ones: the starchy taste. (more…)

There is a subtle thread running through the history of mineral water in Italy, leading straight to the heart of Umbria, in the hills of Nocera Umbra. This is where Acqua Nocera Umbra originates—water with ancient roots, already known in the 16th century and later becoming, by the late 19th century, one of the first industrial ventures in the sector in Italy. (more…)