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.
We interviewed Giovanni Di Serio, fourth generation baker, head of the Consorzio della Focaccia Barese, and owner of Bari’s La Pupetta focacceria.
No matter how much nutritionists recommend eating fish, it remains for the most part unpopular, and I think there is some wisdom in this popular unpopularity.
Italy needs a national vegetable and I nominate the nutty delight that is the chickpea.
Despite some stiff resistance, Italian vegetarian and vegan recipes are finally booming. Is this trend now here to stay?
Over the last several years, even decades, Italy has changed in eight ways that will surprise you.
We spoke to some professionals at the cutting edge of the country’s food scene.
The civil war between culinary purists and pioneers is one of the great battles of our time. But when the dust settles, who really wins?
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