Italian cuisine might be one of the most popular in the world, but it is also one of the most exported. We believe the reason behind the cuisine’s popularity goes beyond a savvy marketing operation.
We interviewed Giovanni Di Serio, fourth generation baker, head of the Consorzio della Focaccia Barese, and owner of Bari’s La Pupetta focacceria.
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.
Novelist Tom Benjamin gets under the skin of Bologna, where its forty kilometres of porticoes have just been granted UNESCO World Heritage status.
The journey of baccalà from the seas of Norway to Italian plates is one that involved shipwrecks, floating barrels, and the Catholic Church.
Despite some stiff resistance, Italian vegetarian and vegan recipes are finally booming. Is this trend now here to stay?