We interviewed Giovanni Di Serio, fourth generation baker, head of the Consorzio della Focaccia Barese, and owner of Bari’s La Pupetta focacceria.
The Russian attack will have a long-lasting impact on our diet habits and food economy.
Can the damage to honey production from climate change be undone? We asked Apicoltura Miceli's Roberta Gigliotti.
Despite some stiff resistance, Italian vegetarian and vegan recipes are finally booming. Is this trend now here to stay?