There are paths that begin far from the kitchen and, for that very reason, eventually find a clearer direction. Federico Visinoni’s journey is one of them. A background in economics, a completely different idea of the future, and then a turning point. Not sudden, but gradual, driven by a decisive factor: the response of the public. (more…)

There are moments when pastry stops being just technique and taste, and becomes language. In Walter Musco’s work, this transition has been evident for some time, but with his Easter collection it reaches an even more radical form: the egg is no longer simply something to consume, but a surface for reflection. (more…)

There are places where trends are born, and others where meanings are redefined. The Pizza Expo in Las Vegas—one of the world’s leading industry events—is both. (more…)

The Michelin-starred chef of Idylio by Apreda reflects on the current moment of fine dining, between research, spices, identity, and the delicate balance with wine. The debate about the future…

There are moments when a sector reveals itself best when observed live—through gestures, hands, and choices. Pizza, today more than ever, is one of these languages: a continuous balance between technique, identity, and contemporary vision. (more…)

From the cellar to the kitchen, passing through agriculture and livestock farming: at Pitti Taste a reflection on the future of food and wine between technology, sustainability and the rediscovery of raw ingredients. (more…)

Sorì arrives at Casa Sanremo Chateau d’Ax, the Food Area curated by Gambero Rosso, bringing with it the very best of Campania’s dairy tradition to one of the most exclusive stages of Festival week. (more…)

Neapolitan pizza continues to speak to the world, confirming itself not only as a gastronomic product but as a true universal cultural language. 2026 opens with a packed agenda for the Associazione Verace Pizza Napoletana (AVPN), which kicks off the year with a strong focus on education, training and digital innovation, without losing sight of the social dimension that has always accompanied the Neapolitan art of pizza making. (more…)

Starting on February 7, 2026, Florence once again becomes the gravitational center of Italian taste with Pitti Taste, the event curated by Pitti Immagine that, year after year, tells the story of the evolution of high-quality food and beverage through its most authentic, innovative, and identity-driven expressions. (more…)

From the voices of Marco Oreggia and Laura Marinelli comes the story of a guide in constant evolution.

Flos Olei returns to Rome, reaffirming its role as an international observatory on extra virgin olive oil. The 2026 edition unfolds as a global journey encompassing 57 countries, 500 producers, 92 territorial maps and more than 760 selected oils. Numbers that confirm the guide, created by Marco Oreggia and Laura Marinelli, as the most authoritative map of high-quality olive growing worldwide. (more…)

Italy leads with 5 labels in the Hall of Fame and 13 in “The Best”.
Rome once again becomes the capital of Extra Virgin Olive Oil with Flos Olei 2026, the international guide that showcases the best of world olive growing through 761 labels from 500 producers across 57 countries. (more…)

In the heart of Rome, between the Pantheon and Piazza Navona, VICO Pizza&Wine brings a contemporary vision of pizza into a late-16th-century building rich in frescoed ceilings and historical details linked to the Tudor presence in the area. Within this setting, the project combines high-quality doughs, a carefully curated atmosphere and an approach to hospitality that is informal yet attentive. (more…)