From the peaks of Mont Blanc to the depths of the earth: Neapolitan pizza reaches 320 meters below sea level in Poland’s Guido Mine. A new milestone for the Associazione Verace Pizza Napoletana (AVPN), which continues to make history in the most unexpected places. (more…)

At Easter, more than half of the lamb meat comes from abroad. Every year, during the Easter period, over 550,000 lambs reach the Italian market. But more than half – about 300,000 – comes from abroad, often without guarantees regarding origin, animal welfare, or quality. (more…)

Neapolitan pizza meets the best of Italian wine at the ultimate wine event: Vinitaly 2025. The Associazione Verace Pizza Napoletana (AVPN) is ready to write a new chapter, bringing together two icons of Italian culture. (more…)

It was a landmark for Rome’s Ostiense district and it will be again, considering that Marco Andreotti’s determination prevailed over the setbacks that struck the pastry shop during the Christmas season.
A fire at the height of the busiest time of year is certainly not easy to overcome, but the desire for continuity proved stronger than the idea of closing for good. (more…)

From Saturday, February 22 to Monday, February 24 at Allianz MiCo, Milan
Franco Pepe, Ciro Salvo, Antonio Cavoto, Giovanni Senese, Tonino Cogliano, Antonio Visentin, and Giammarco Ambrifi: a team of outstanding talents showcasing the use of premium dairy products in pizza toppings. (more…)

On Saturday, February 1st and Sunday, February 2nd, the Real Collegio in Lucca (Piazza del Collegio 13) will host Lucca Olive Oil You, the festival celebrating high-quality extra virgin olive oil, a symbol of Tuscan tradition. (more…)

  An event on a Saturday, a cold Saturday that says "stay home and catch your breath"... and then in Magliano Sabina, in a school... To shake off that feeling…

In February, the Fortezza da Basso in Florence will host a new edition of TASTE, a journey into the world of contemporary food and wine. The event, dedicated to culinary excellence, celebrates its eighteenth edition from February 8 to 10, bringing together over 700 companies that represent the best of production and gastronomic culture. About 100 of these companies will be attending for the first time, selected through a careful scouting process to join the Taste community. (more…)

I confess, I had never really asked myself the question before. I had never considered that buffalo mozzarella from Campania and pizza might have “pairing” issues. It took an evening at 50 Kalò by Ciro Salvo, organized by Sorì, the dairy company from Teano, to make me understand both the problem and the solution. (more…)

729 oils are featured in the guide, which annually reviews the top 500 olive oil producers from 57 countries.
Ex tra virgin olive oil is a global phenomenon! (more…)

I couldn’t help stopping in front of this stand. Oysters of enormous size so big they require two bites to eat. (more…)

It’s an October Thursday — a rainy, heavily congested day, on a street that is anything but convenient, outside Florence. And yet Paolo and Andrea Gori’s restaurant is full. Full of Florentines leaning against a table by the cheese counter, full in the main dining room and in the smaller rooms branching off the space, full even of Americans asking to “store” a couple of cubic meters of luggage just to secure a table at Da Burde. (more…)