The journey of baccalà from the seas of Norway to Italian plates is one that involved shipwrecks, floating barrels, and the Catholic Church.
We interviewed Giovanni Di Serio, fourth generation baker, head of the Consorzio della Focaccia Barese, and owner of Bari’s La Pupetta focacceria.
Despite some stiff resistance, Italian vegetarian and vegan recipes are finally booming. Is this trend now here to stay?
The Russian attack will have a long-lasting impact on our diet habits and food economy.
Italian consumers aren’t ready for this cultural revolution. But, if we look back at our roots, insects were eaten in the past by ancient Greeks and Romans.
Can the damage to honey production from climate change be undone? We asked Apicoltura Miceli's Roberta Gigliotti.