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…)

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…)