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 journey of baccalà from the seas of Norway to Italian plates is one that involved shipwrecks, floating barrels, and the Catholic Church.
The Russian attack will have a long-lasting impact on our diet habits and food economy.
As fashion houses in Italy dedicate their collections to the Year of the Tiger, the reliance on suppliers in China may rise to the surface.