Bergamo and Brescia, Italian Capital of Culture 2023: a challenge of excellence
Exploring the two provinces that challenge and collaborate for beauty, goodness, and culture
Home flavours
a feature filled with passions
Polenta, a passion for all tastes
Mountain air and chocolate sciatt
Italy on the road
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Cervia Salt and its Salina: an unmissable stop in the heart of Romagna
Discovering a unique and tasty salt: the history and culinary uses of the salt from the Cervia salt mines
Bormio: a handy guide for travellers of all tastes
The famous destination in Valtellina combines taste, history, relaxation and winter sports
Bormio: a handy guide for travellers of all tastes
Romantic and tasty Italy: Five unusual cities to discover
An Italian journey through less famous cities, but with romantic spots and exquisite culinary traditions
Romantic and tasty Italy: Five unusual cities to discover
Venice out of season. Discovering the city, between one cicchetti and another
Tasty itinerary, during the less crowded period, into the Venetian tradition of the aperitivo with Spritz and cicchetti
Venice out of season. Discovering the city, between one cicchetti and another
The world of wine
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Vinitaly 2023, all the events and coordinates of the most important Italian wine event
Moscato di Scanzo, the world’s unique red pearl from Bergamo
Food and wine pairing is like love; it multiplies
Travel and cheese
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Let’s be clear: everything about Parmigiano Reggiano PDO, the ‘king’ of Italian cheeses
Cheeses and mustards
The cheese plateau
Cheeses and mustards
Cheeses and mustards
The cheese plateau
The cheese plateau
Spring veg recipes
Vegetable frittata
Savoury tart with asparagus and datterini tomatoes
Ancient Grain Polenta with Poached Egg, Snow Peas and Montevecchia Goat’s Cheese
Lifestyle
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The perfect aperitivo at home
The Aperitivo is recognised by all as a moment of relaxation, pleasant vibes, social gathering and pleasant chat, in short, informal conviviality, and yet few know how it has evolved over the centuries.
Italian taste
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Asparagus
Asparagus is mainly grown in spring, cultivated in Italy from March to June
Beef carpaccio with asparagus, Parmesan cheese and balsamic vinegar
Lemon and asparagus veal escalope
Savoury tart with asparagus and datterini tomatoes
Boiled asparagus
Beef carpaccio with asparagus, Parmesan cheese and balsamic vinegar
Lemon and asparagus veal escalope
Savoury tart with asparagus and datterini tomatoes
Boiled asparagus
Top Selections
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Ode to Emilian cured meats (and fried gnocco)
Emilia Romagna has made pork processing a gastronomic highlight. A gluttonous world with many facets
Traditions that survive: the Emilian sfoglina (pasta maker)
That of the sfoglina (a pasta maker) is an artisanal craft that has withstood the passing of time and has recently become a professional qualification acknowledged by the Emilia Romagna Region
Traditions that survive: the Emilian sfoglina (pasta maker)
Agriturismo La Costa: 30 years of smiles and good wine
In the heart of the Montevecchia Park there is a place where wine, gastronomy and hospitality come together magically.
Agriturismo La Costa: 30 years of smiles and good wine
Natural cosmetics, cooking beauty
Rosemary, honey, coffee, and many officinal plants from nature become excellent natural cosmetics. So, let’s discover together those from the Lecco area of Brianza.
Natural cosmetics, cooking beauty
Cocktails and company
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Straw in cocktails: when it makes sense to use them and when they should be avoided
