Sustainable Italy: Is Italy Becoming A Dust Bowl?
With water now scarce on the peninsula, is Italy about to become a desert? We look at some solutions to the threat of the Italian dust bowl.
The New Frontiers Of Sustainable Italian Wine
Organic, biodynamic, and PIWI are terms more and more commonly associated with Italian wine, but what’s behind them?
How Raw Material Shortages Could Affect The Mediterranean Diet
The Russian attack will have a long-lasting impact on our diet habits and food economy.
Novel Food: The Brands Leading Italian Cuisine Into The Future
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.
The Honeycomb, Perfect And Fragile As The Planet Itself
Can the damage to honey production from climate change be undone? We asked Apicoltura Miceli's Roberta Gigliotti.
Baccalà Alla Vicentina: A Norwegian Fish, Italian Style
The journey of baccalà from the seas of Norway to Italian plates is one that involved shipwrecks, floating barrels, and the Catholic Church.
Focaccia Barese: Local Tradition And The Quest For IGP Status
We interviewed Giovanni Di Serio, fourth generation baker, head of the Consorzio della Focaccia Barese, and owner of Bari’s La Pupetta focacceria.
The Golden Age Of Italian Veganism And Vegetarianism
Despite some stiff resistance, Italian vegetarian and vegan recipes are finally booming. Is this trend now here to stay?
Cicchetti Are The New Tapas
These Italian-made finger foods have the potential to replace tapas in the international gastronomic imagination and panorama.
How Italy Has Slowly Come to Accept Ethnic Food
Ethnic food is not only changing food choices for Italians, it is also opening our eyes to new people and cultures.