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.
Short on time and not sure where to visit? We break it down so you can decide between Rome, Florence, and Venice according to your needs.