Food

The Food section of Retrogusti guides you on a sensory journey through culinary traditions, authentic flavors, and fascinating stories. From niche products to the key players of local gastronomy, we explore cultural roots and values related to food, unveiling its most hidden aftertaste. With us, every dish is a story to experience and share.

Food

The Food section of Retrogusti guides you on a sensory journey through culinary traditions, authentic flavors, and fascinating stories. From niche products to the key players of local gastronomy, we explore cultural roots and values related to food, unveiling its most hidden aftertaste. With us, every dish is a story to experience and share.

Mount Kenya | KENYA

FOOD

Ngunja gutu, the dish of resilience that endures through time

A humble and complete food born from the sounds and silences of central Kenya, made of indigenous vegetables, beans, and potatoes, which nourished farming families with dignity and simplicity. Today it defies oblivion, carrying with it the memory of the land and the promise of a sustainable and authentic diet.
Mount Kenya | KENYA

FOOD

Ngunja gutu, the dish of resilience that endures through time

A humble and complete food born from the sounds and silences of central Kenya, made of indigenous vegetables, beans, and potatoes, which nourished farming families with dignity and simplicity. Today it defies oblivion, carrying with it the memory of the land and the promise of a sustainable and authentic diet.
Mount Kenya | KENYA

FOOD

Ngunja gutu, the dish of resilience that endures through time

A humble and complete food born from the sounds and silences of central Kenya, made of indigenous vegetables, beans, and potatoes, which nourished farming families with dignity and simplicity. Today it defies oblivion, carrying with it the memory of the land and the promise of a sustainable and authentic diet.
Apulia | Italy

FOOD | Seafood

From Puglia to conquering the seas, the revolution of oysters by Armando Tandoi

The entrepreneur, a native of San Giovanni Rotondo, graduated in Economics and returned to his homeland to found Oyster Oasis: an oyster park in the Varano lagoon, which tells the story of the territory through a unique blend of fresh and brackish waters.
Apulia | Italy

FOOD | Seafood

From Puglia to conquering the seas, the revolution of oysters by Armando Tandoi

The entrepreneur, a native of San Giovanni Rotondo, graduated in Economics and returned to his homeland to found Oyster Oasis: an oyster park in the Varano lagoon, which tells the story of the territory through a unique blend of fresh and brackish waters.
Apulia | Italy

FOOD | Seafood

From Puglia to conquering the seas, the revolution of oysters by Armando Tandoi

The entrepreneur, a native of San Giovanni Rotondo, graduated in Economics and returned to his homeland to found Oyster Oasis: an oyster park in the Varano lagoon, which tells the story of the territory through a unique blend of fresh and brackish waters.
Marche | ITALY

FOOD | Vegetables

In Favalanciata, there is a legume stronger than an earthquake.

The Slow Food Community of the small village in the Marche Apennines and its broad bean have become a symbol of social rebirth after the earthquake of 2016. And while the outside world spoke of depopulation and uninhabitability, its inhabitants started again with a small great gesture: sowing.
Marche | ITALY

FOOD | Vegetables

In Favalanciata, there is a legume stronger than an earthquake.

The Slow Food Community of the small village in the Marche Apennines and its broad bean have become a symbol of social rebirth after the earthquake of 2016. And while the outside world spoke of depopulation and uninhabitability, its inhabitants started again with a small great gesture: sowing.
Marche | ITALY

FOOD | Vegetables

In Favalanciata, there is a legume stronger than an earthquake.

The Slow Food Community of the small village in the Marche Apennines and its broad bean have become a symbol of social rebirth after the earthquake of 2016. And while the outside world spoke of depopulation and uninhabitability, its inhabitants started again with a small great gesture: sowing.
Apulia | ITALY

FOOD

Long live Pasta with Tomato and the "Cacc'e Mmitte"!

Amid the vineyards of Lucera and the cuisine of the Petrilli family, a journey into the authentic soul of Puglia, where wine and tomato become a tale of passion and tradition.
Apulia | ITALY

FOOD

Long live Pasta with Tomato and the "Cacc'e Mmitte"!

Amid the vineyards of Lucera and the cuisine of the Petrilli family, a journey into the authentic soul of Puglia, where wine and tomato become a tale of passion and tradition.
Apulia | ITALY

FOOD

Long live Pasta with Tomato and the "Cacc'e Mmitte"!

Amid the vineyards of Lucera and the cuisine of the Petrilli family, a journey into the authentic soul of Puglia, where wine and tomato become a tale of passion and tradition.
Florence | ITALY

FOOD

The refrigerator, the cold poetry of our summers

When the air outside burns and dreams evaporate, the refrigerator becomes a refuge, accomplice, and domestic symbol of well-being. A machine from the last century that still has much to tell, through history, design, cinema, and intimacy.
Florence | ITALY

FOOD

The refrigerator, the cold poetry of our summers

When the air outside burns and dreams evaporate, the refrigerator becomes a refuge, accomplice, and domestic symbol of well-being. A machine from the last century that still has much to tell, through history, design, cinema, and intimacy.
Florence | ITALY

FOOD

The refrigerator, the cold poetry of our summers

When the air outside burns and dreams evaporate, the refrigerator becomes a refuge, accomplice, and domestic symbol of well-being. A machine from the last century that still has much to tell, through history, design, cinema, and intimacy.
Vatolla | ITALY

FOOD | Vegetable

In Vatolla, the onion is sacred.

In the heart of Cilento, the Vatolla onion tells stories of memory, biodiversity, and agricultural culture. A product that is identity, health, and a symbol of community, celebrated by those who still find meaning and a future in the land.
Vatolla | ITALY

FOOD | Vegetable

In Vatolla, the onion is sacred.

In the heart of Cilento, the Vatolla onion tells stories of memory, biodiversity, and agricultural culture. A product that is identity, health, and a symbol of community, celebrated by those who still find meaning and a future in the land.
Vatolla | ITALY

FOOD | Vegetable

In Vatolla, the onion is sacred.

In the heart of Cilento, the Vatolla onion tells stories of memory, biodiversity, and agricultural culture. A product that is identity, health, and a symbol of community, celebrated by those who still find meaning and a future in the land.
Apulia | ITALY

FOOD | Pasta

The orecchiette, Puglia on a plate

I am the symbol of the cuisine of the region of two seas. And among origins and anecdotes, fashions and tastes, today I am at the center of dozens of events. Like “Orecchiette nelle ‘nchiosce” in Grottaglie, where Retrogusti will also be present.
Apulia | ITALY

FOOD | Pasta

The orecchiette, Puglia on a plate

I am the symbol of the cuisine of the region of two seas. And among origins and anecdotes, fashions and tastes, today I am at the center of dozens of events. Like “Orecchiette nelle ‘nchiosce” in Grottaglie, where Retrogusti will also be present.
Apulia | ITALY

FOOD | Pasta

The orecchiette, Puglia on a plate

I am the symbol of the cuisine of the region of two seas. And among origins and anecdotes, fashions and tastes, today I am at the center of dozens of events. Like “Orecchiette nelle ‘nchiosce” in Grottaglie, where Retrogusti will also be present.
Tuscany | ITALY

FOOD | Pasta

Sheet pasta stuffed tortelli, the bread of the shepherds

As a product of poor cuisine, linked to transhumance, it can create a small miracle in one of the most marginal and lesser-known areas of Tuscany.
Tuscany | ITALY

FOOD | Pasta

Sheet pasta stuffed tortelli, the bread of the shepherds

As a product of poor cuisine, linked to transhumance, it can create a small miracle in one of the most marginal and lesser-known areas of Tuscany.
Tuscany | ITALY

FOOD | Pasta

Sheet pasta stuffed tortelli, the bread of the shepherds

As a product of poor cuisine, linked to transhumance, it can create a small miracle in one of the most marginal and lesser-known areas of Tuscany.
Goa | INDIA

FOOD | Dessert

From Portugal to India, the sweet cultural identity of Goa

Trip to Panjim, the capital of the coastal state where at 'Mr Baker 1922' bread and pastries in European style have been prepared for four generations.
Goa | INDIA

FOOD | Dessert

From Portugal to India, the sweet cultural identity of Goa

Trip to Panjim, the capital of the coastal state where at 'Mr Baker 1922' bread and pastries in European style have been prepared for four generations.
Goa | INDIA

FOOD | Dessert

From Portugal to India, the sweet cultural identity of Goa

Trip to Panjim, the capital of the coastal state where at 'Mr Baker 1922' bread and pastries in European style have been prepared for four generations.
ITALY

FOOD

Food and identity, a tale of contaminations and relationships

From personal memory to cultural exchanges, food becomes a symbolic language that witnesses our history and serves as a tool for connection between communities.
ITALY

FOOD

Food and identity, a tale of contaminations and relationships

From personal memory to cultural exchanges, food becomes a symbolic language that witnesses our history and serves as a tool for connection between communities.
ITALY

FOOD

Food and identity, a tale of contaminations and relationships

From personal memory to cultural exchanges, food becomes a symbolic language that witnesses our history and serves as a tool for connection between communities.
Florence | ITALY

FOOD | DRINK

The childlike charm of emotional pairing

When, in the long-standing search for the perfect food-wine pairing, you stop looking and let yourself be carried away. And when emotions guide choices, then the concept of "error" is quite poorly defined.
Florence | ITALY

FOOD | DRINK

The childlike charm of emotional pairing

When, in the long-standing search for the perfect food-wine pairing, you stop looking and let yourself be carried away. And when emotions guide choices, then the concept of "error" is quite poorly defined.
Florence | ITALY

FOOD | DRINK

The childlike charm of emotional pairing

When, in the long-standing search for the perfect food-wine pairing, you stop looking and let yourself be carried away. And when emotions guide choices, then the concept of "error" is quite poorly defined.
Prague | CZECH REPUBLIC

FOOD | Vegetable

Mushrooms, there is life beyond porcini

An unusual journey into the vast, and often little-known, universe that goes far beyond the shady woods. Then enjoy the Kulajda, a creamy soup that captures the essence of spring.
Prague | CZECH REPUBLIC

FOOD | Vegetable

Mushrooms, there is life beyond porcini

An unusual journey into the vast, and often little-known, universe that goes far beyond the shady woods. Then enjoy the Kulajda, a creamy soup that captures the essence of spring.
Prague | CZECH REPUBLIC

FOOD | Vegetable

Mushrooms, there is life beyond porcini

An unusual journey into the vast, and often little-known, universe that goes far beyond the shady woods. Then enjoy the Kulajda, a creamy soup that captures the essence of spring.
Piemonte | ITALY

FOOD

The Delights of Dahu, pride of the Cottian Alps

Between tradition and innovation, small producers come together to enhance the mountain through authentic flavors, excellent products, and a hospitality that tells stories of communities and territories to discover.
Piemonte | ITALY

FOOD

The Delights of Dahu, pride of the Cottian Alps

Between tradition and innovation, small producers come together to enhance the mountain through authentic flavors, excellent products, and a hospitality that tells stories of communities and territories to discover.
Piemonte | ITALY

FOOD

The Delights of Dahu, pride of the Cottian Alps

Between tradition and innovation, small producers come together to enhance the mountain through authentic flavors, excellent products, and a hospitality that tells stories of communities and territories to discover.
Milan | ITALY

FOOD

TraMa, in the heart of Milan the smallest bakery in Europe

The silent revolution of Matteo Trapasso, who produces naturally leavened bread and out-of-the-box ideas in just 8.87 square meters. And tells a new form of craftsmanship, made of simplicity and sincerity.
Milan | ITALY

FOOD

TraMa, in the heart of Milan the smallest bakery in Europe

The silent revolution of Matteo Trapasso, who produces naturally leavened bread and out-of-the-box ideas in just 8.87 square meters. And tells a new form of craftsmanship, made of simplicity and sincerity.
Milan | ITALY

FOOD

TraMa, in the heart of Milan the smallest bakery in Europe

The silent revolution of Matteo Trapasso, who produces naturally leavened bread and out-of-the-box ideas in just 8.87 square meters. And tells a new form of craftsmanship, made of simplicity and sincerity.
Po Delta | ITALY

FOOD | Seafood

In the Delta, the oyster is pink.

Chromatic journey to the mouth of the Po, where a product of excellence blends with treasures to be preserved and enhanced.
Po Delta | ITALY

FOOD | Seafood

In the Delta, the oyster is pink.

Chromatic journey to the mouth of the Po, where a product of excellence blends with treasures to be preserved and enhanced.
Po Delta | ITALY

FOOD | Seafood

In the Delta, the oyster is pink.

Chromatic journey to the mouth of the Po, where a product of excellence blends with treasures to be preserved and enhanced.
Marche | ITALY

FOOD

Cheese crescia, the Marchigiana breakfast of Easter morning

A tradition that traces its roots back to the Middle Ages, it is the tasty stuffed pizza with many facets that is still often baked in local ovens today.
Marche | ITALY

FOOD

Cheese crescia, the Marchigiana breakfast of Easter morning

A tradition that traces its roots back to the Middle Ages, it is the tasty stuffed pizza with many facets that is still often baked in local ovens today.
Marche | ITALY

FOOD

Cheese crescia, the Marchigiana breakfast of Easter morning

A tradition that traces its roots back to the Middle Ages, it is the tasty stuffed pizza with many facets that is still often baked in local ovens today.
London | UK

FOOD | Cheese

That excellent BLUE

Stilton, a cheese that is an emblem of the highest quality cheese production in England. Ancient spirit and rich flavor for a product that is always very relevant.
London | UK

FOOD | Cheese

That excellent BLUE

Stilton, a cheese that is an emblem of the highest quality cheese production in England. Ancient spirit and rich flavor for a product that is always very relevant.
London | UK

FOOD | Cheese

That excellent BLUE

Stilton, a cheese that is an emblem of the highest quality cheese production in England. Ancient spirit and rich flavor for a product that is always very relevant.
Apulia | ITALY

FOOD

Filip Ondrušek, a sustainable kitchen through travels, local ingredients, and culinary tradition

The young chef shares his international culinary journey, his passion for sustainability, attention to local ingredients, and the connection to the territory, from Peru to Puglia.
Apulia | ITALY

FOOD

Filip Ondrušek, a sustainable kitchen through travels, local ingredients, and culinary tradition

The young chef shares his international culinary journey, his passion for sustainability, attention to local ingredients, and the connection to the territory, from Peru to Puglia.
Apulia | ITALY

FOOD

Filip Ondrušek, a sustainable kitchen through travels, local ingredients, and culinary tradition

The young chef shares his international culinary journey, his passion for sustainability, attention to local ingredients, and the connection to the territory, from Peru to Puglia.
Tafilalet | Morocco

FOOD | Pizza

Madfouna, the desert pizza that tells the story of the oases of Morocco

Between ancient cooking techniques and spices of the oasis, a journey into the heart of the Sahara to discover the Madfouna, a symbol of tradition, resilience, and biodiversity.
Tafilalet | Morocco

FOOD | Pizza

Madfouna, the desert pizza that tells the story of the oases of Morocco

Between ancient cooking techniques and spices of the oasis, a journey into the heart of the Sahara to discover the Madfouna, a symbol of tradition, resilience, and biodiversity.
Tafilalet | Morocco

FOOD | Pizza

Madfouna, the desert pizza that tells the story of the oases of Morocco

Between ancient cooking techniques and spices of the oasis, a journey into the heart of the Sahara to discover the Madfouna, a symbol of tradition, resilience, and biodiversity.
Sicily | ITALY

FOOD | Cheese

Vastedda del Belìce and Squartucciato the authentic taste of Sicily

Amid ancient cheese-making traditions and the votive bread of Saint Joseph, a journey through the Valley of Belìce unfolds, featuring gastronomic excellence, age-old rituals, and timeless landscapes.
Sicily | ITALY

FOOD | Cheese

Vastedda del Belìce and Squartucciato the authentic taste of Sicily

Amid ancient cheese-making traditions and the votive bread of Saint Joseph, a journey through the Valley of Belìce unfolds, featuring gastronomic excellence, age-old rituals, and timeless landscapes.
Sicily | ITALY

FOOD | Cheese

Vastedda del Belìce and Squartucciato the authentic taste of Sicily

Amid ancient cheese-making traditions and the votive bread of Saint Joseph, a journey through the Valley of Belìce unfolds, featuring gastronomic excellence, age-old rituals, and timeless landscapes.
Marche | ITALIA

FOOD | Cheese

Le affinità gustative: il sapore autentico dei pecorini marchigiani

A Mondavio un laboratorio rinascimentale trasforma i formaggi in capolavori sensoriali tra grotte di tufo e antiche tecniche di affinamento che celebrano la tradizione.
Marche | ITALIA

FOOD | Cheese

Le affinità gustative: il sapore autentico dei pecorini marchigiani

A Mondavio un laboratorio rinascimentale trasforma i formaggi in capolavori sensoriali tra grotte di tufo e antiche tecniche di affinamento che celebrano la tradizione.
Marche | ITALIA

FOOD | Cheese

Le affinità gustative: il sapore autentico dei pecorini marchigiani

A Mondavio un laboratorio rinascimentale trasforma i formaggi in capolavori sensoriali tra grotte di tufo e antiche tecniche di affinamento che celebrano la tradizione.
Kiev | UCRAINA

FOOD

Milana e il futuro delle razze bovine ucraine tra guerra e resilienza

Dalla tutela delle razze autoctone al riscatto di una “steppa rossa” la storia di un’agricoltura che resiste tra difficoltà, passione e un legame profondo con il territorio.
Kiev | UCRAINA

FOOD

Milana e il futuro delle razze bovine ucraine tra guerra e resilienza

Dalla tutela delle razze autoctone al riscatto di una “steppa rossa” la storia di un’agricoltura che resiste tra difficoltà, passione e un legame profondo con il territorio.
Kiev | UCRAINA

FOOD

Milana e il futuro delle razze bovine ucraine tra guerra e resilienza

Dalla tutela delle razze autoctone al riscatto di una “steppa rossa” la storia di un’agricoltura che resiste tra difficoltà, passione e un legame profondo con il territorio.
Tuscany | ITALY

FOOD | Vegetables

The rebirth of the Montone stock exchange between history and new guardians

A rare and white-striped tomato returns to prominence in Val di Bisenzio thanks to Simone Rossini, who intertwines local tradition and agricultural innovation.
Tuscany | ITALY

FOOD | Vegetables

The rebirth of the Montone stock exchange between history and new guardians

A rare and white-striped tomato returns to prominence in Val di Bisenzio thanks to Simone Rossini, who intertwines local tradition and agricultural innovation.
Tuscany | ITALY

FOOD | Vegetables

The rebirth of the Montone stock exchange between history and new guardians

A rare and white-striped tomato returns to prominence in Val di Bisenzio thanks to Simone Rossini, who intertwines local tradition and agricultural innovation.
Venice | ITALY

FOOD | Dessert

Vartanush the rose jam that tells the Armenian culture

On the island of San Lazzaro, in the heart of the Venetian lagoon, the Mechitarist monks preserve Armenian culture with Vartanush, a unique rose jam rich in history.
Venice | ITALY

FOOD | Dessert

Vartanush the rose jam that tells the Armenian culture

On the island of San Lazzaro, in the heart of the Venetian lagoon, the Mechitarist monks preserve Armenian culture with Vartanush, a unique rose jam rich in history.
Venice | ITALY

FOOD | Dessert

Vartanush the rose jam that tells the Armenian culture

On the island of San Lazzaro, in the heart of the Venetian lagoon, the Mechitarist monks preserve Armenian culture with Vartanush, a unique rose jam rich in history.
Calabria | ITALIA

FOOD | Vegetables

Il peperone crusco e il rosso oro del Pollino

Dalla Calabria al Pollino, alla scoperta del peperone crusco, simbolo di gusto e tradizione, tra paesaggi mozzafiato, sapori autentici e ricette creative del Sud Italia.
Calabria | ITALIA

FOOD | Vegetables

Il peperone crusco e il rosso oro del Pollino

Dalla Calabria al Pollino, alla scoperta del peperone crusco, simbolo di gusto e tradizione, tra paesaggi mozzafiato, sapori autentici e ricette creative del Sud Italia.
Calabria | ITALIA

FOOD | Vegetables

Il peperone crusco e il rosso oro del Pollino

Dalla Calabria al Pollino, alla scoperta del peperone crusco, simbolo di gusto e tradizione, tra paesaggi mozzafiato, sapori autentici e ricette creative del Sud Italia.
Florence | ITALY

FOOD

It's not hunger, but...

At the table, from north to south of Italy, eating is not always an act dictated by the necessity to nourish oneself. Often, more than satisfying hunger, we indulge our taste.
Florence | ITALY

FOOD

It's not hunger, but...

At the table, from north to south of Italy, eating is not always an act dictated by the necessity to nourish oneself. Often, more than satisfying hunger, we indulge our taste.
Florence | ITALY

FOOD

It's not hunger, but...

At the table, from north to south of Italy, eating is not always an act dictated by the necessity to nourish oneself. Often, more than satisfying hunger, we indulge our taste.
Toscana | ITALIA

FOOD | Vegetables

Il Tartufo e l’Aglione, mai così vicini

Tra la ricerca al tartufo e la riscoperta della cucina tradizionale toscana un viaggio all’insegna della biodiversità, per apprezzare al meglio anche le piccole grandi cose, come l’Aglione della Val di Chiana.
Toscana | ITALIA

FOOD | Vegetables

Il Tartufo e l’Aglione, mai così vicini

Tra la ricerca al tartufo e la riscoperta della cucina tradizionale toscana un viaggio all’insegna della biodiversità, per apprezzare al meglio anche le piccole grandi cose, come l’Aglione della Val di Chiana.
Toscana | ITALIA

FOOD | Vegetables

Il Tartufo e l’Aglione, mai così vicini

Tra la ricerca al tartufo e la riscoperta della cucina tradizionale toscana un viaggio all’insegna della biodiversità, per apprezzare al meglio anche le piccole grandi cose, come l’Aglione della Val di Chiana.
Bali | INDONESIA

FOOD | Dessert

Bali, cacao e cioccolato

Viaggio nel volto autentico dei produttori di cioccolato artigianale a Bali: Tra tradizione e innovazione, una ricerca che mira all’eccellenza, lontano dai grossi circuiti turistici.
Bali | INDONESIA

FOOD | Dessert

Bali, cacao e cioccolato

Viaggio nel volto autentico dei produttori di cioccolato artigianale a Bali: Tra tradizione e innovazione, una ricerca che mira all’eccellenza, lontano dai grossi circuiti turistici.
Bali | INDONESIA

FOOD | Dessert

Bali, cacao e cioccolato

Viaggio nel volto autentico dei produttori di cioccolato artigianale a Bali: Tra tradizione e innovazione, una ricerca che mira all’eccellenza, lontano dai grossi circuiti turistici.
Londra | UK

FOOD | Seafood

Quando il fumo sul pesce è qualità

Storia e tecnica di uno dei classici alimenti dalla cottura inusuale: il salmone affumicato. Con una ricetta finale, per gustarlo al meglio.
Londra | UK

FOOD | Seafood

Quando il fumo sul pesce è qualità

Storia e tecnica di uno dei classici alimenti dalla cottura inusuale: il salmone affumicato. Con una ricetta finale, per gustarlo al meglio.
Londra | UK

FOOD | Seafood

Quando il fumo sul pesce è qualità

Storia e tecnica di uno dei classici alimenti dalla cottura inusuale: il salmone affumicato. Con una ricetta finale, per gustarlo al meglio.
Marche | ITALIA

FOOD | Vegetables

La Favetta di Fratte Rosa

Un centro delle Marche conserva una delle biodiversità italiane dalla grande versatilità, che parla di piatti contadini da riscoprire. Ad esempio i tacconi, pasta fresca fatta con la farina di fave.
Marche | ITALIA

FOOD | Vegetables

La Favetta di Fratte Rosa

Un centro delle Marche conserva una delle biodiversità italiane dalla grande versatilità, che parla di piatti contadini da riscoprire. Ad esempio i tacconi, pasta fresca fatta con la farina di fave.
Marche | ITALIA

FOOD | Vegetables

La Favetta di Fratte Rosa

Un centro delle Marche conserva una delle biodiversità italiane dalla grande versatilità, che parla di piatti contadini da riscoprire. Ad esempio i tacconi, pasta fresca fatta con la farina di fave.
Monte Kenya | KENYA

FOOD | Cereal

Il porridge, ricco e popolare

Un piatto della tradizione che sfida il passare del tempo. Nella sua riscoperta, un elogio alla lentezza e alla cura di sè.
Monte Kenya | KENYA

FOOD | Cereal

Il porridge, ricco e popolare

Un piatto della tradizione che sfida il passare del tempo. Nella sua riscoperta, un elogio alla lentezza e alla cura di sè.
Monte Kenya | KENYA

FOOD | Cereal

Il porridge, ricco e popolare

Un piatto della tradizione che sfida il passare del tempo. Nella sua riscoperta, un elogio alla lentezza e alla cura di sè.
Valdobbiadene | ITALY

FOOD

A Prosecco at the Osteria Senz'Oste

A corner outside of time and conventions, where one can reflect and rediscover the authenticity of life and food.
Valdobbiadene | ITALY

FOOD

A Prosecco at the Osteria Senz'Oste

A corner outside of time and conventions, where one can reflect and rediscover the authenticity of life and food.
Valdobbiadene | ITALY

FOOD

A Prosecco at the Osteria Senz'Oste

A corner outside of time and conventions, where one can reflect and rediscover the authenticity of life and food.
Scotland | UK

FOOD | Vegetables

Emergency food or foraging

A practice always present in the agricultural life, which underlies a philosophy that is very modern: the art of gathering food in nature, with awareness and sustainability.
Scotland | UK

FOOD | Vegetables

Emergency food or foraging

A practice always present in the agricultural life, which underlies a philosophy that is very modern: the art of gathering food in nature, with awareness and sustainability.
Scotland | UK

FOOD | Vegetables

Emergency food or foraging

A practice always present in the agricultural life, which underlies a philosophy that is very modern: the art of gathering food in nature, with awareness and sustainability.
Venice | ITALY

FOOD

Bacari and cicchetti: the flavors of Venice

A journey through the typical Venetian taverns, where tradition and authenticity blend into a convivial experience.
Venice | ITALY

FOOD

Bacari and cicchetti: the flavors of Venice

A journey through the typical Venetian taverns, where tradition and authenticity blend into a convivial experience.
Venice | ITALY

FOOD

Bacari and cicchetti: the flavors of Venice

A journey through the typical Venetian taverns, where tradition and authenticity blend into a convivial experience.
Mumbai | INDIA

FOOD

La “Diva” delle spezie

Un incontro con Ritu Dalmia per spazzare via i pregiudizi sulla cucina indiana e parlare dei fili sottili che uniscono India e Italia.
Mumbai | INDIA

FOOD

La “Diva” delle spezie

Un incontro con Ritu Dalmia per spazzare via i pregiudizi sulla cucina indiana e parlare dei fili sottili che uniscono India e Italia.
Mumbai | INDIA

FOOD

La “Diva” delle spezie

Un incontro con Ritu Dalmia per spazzare via i pregiudizi sulla cucina indiana e parlare dei fili sottili che uniscono India e Italia.
Sicilia | ITALIA

FOOD | Cheese

U Rasuneddu

U Rasuneddu, un formaggio di capra che rischia di scomparire, eccellenza siciliana raccontata da uno degli ultimi produttori.
Sicilia | ITALIA

FOOD | Cheese

U Rasuneddu

U Rasuneddu, un formaggio di capra che rischia di scomparire, eccellenza siciliana raccontata da uno degli ultimi produttori.
Sicilia | ITALIA

FOOD | Cheese

U Rasuneddu

U Rasuneddu, un formaggio di capra che rischia di scomparire, eccellenza siciliana raccontata da uno degli ultimi produttori.
Virginia | USA

FOOD | Meat

BBQ, le nuove frontiere dell’arrostire

Evoluzione di una filosofia che è a pieno titolo uno stile di vita: grigliare non è mai stato così emozionante.
Virginia | USA

FOOD | Meat

BBQ, le nuove frontiere dell’arrostire

Evoluzione di una filosofia che è a pieno titolo uno stile di vita: grigliare non è mai stato così emozionante.
Virginia | USA

FOOD | Meat

BBQ, le nuove frontiere dell’arrostire

Evoluzione di una filosofia che è a pieno titolo uno stile di vita: grigliare non è mai stato così emozionante.
Florence | ITALY

FOOD

It's all about greed.

The culture of saving on the tables of Italians is reminded to us in the film "There is still tomorrow." And it is immediately the story of cuisine.
Florence | ITALY

FOOD

It's all about greed.

The culture of saving on the tables of Italians is reminded to us in the film "There is still tomorrow." And it is immediately the story of cuisine.
Florence | ITALY

FOOD

It's all about greed.

The culture of saving on the tables of Italians is reminded to us in the film "There is still tomorrow." And it is immediately the story of cuisine.
Puglia | ITALIA

FOOD | Pasta

Orecchiette nelle ‘nchiosce

Una manifestazione, o meglio un viaggio nella Puglia enogastronomica che celebra la convivialità nei luoghi che ancora oggi respirano un’aria di rara autenticità.
Puglia | ITALIA

FOOD | Pasta

Orecchiette nelle ‘nchiosce

Una manifestazione, o meglio un viaggio nella Puglia enogastronomica che celebra la convivialità nei luoghi che ancora oggi respirano un’aria di rara autenticità.
Puglia | ITALIA

FOOD | Pasta

Orecchiette nelle ‘nchiosce

Una manifestazione, o meglio un viaggio nella Puglia enogastronomica che celebra la convivialità nei luoghi che ancora oggi respirano un’aria di rara autenticità.
Tuscany | ITALY

FOOD

Faith Willinger's "Dispensa"

A journey into the traditions of Italian food and wine culture through the story of one of the most influential women in Italian cuisine in Tuscany.
Tuscany | ITALY

FOOD

Faith Willinger's "Dispensa"

A journey into the traditions of Italian food and wine culture through the story of one of the most influential women in Italian cuisine in Tuscany.
Tuscany | ITALY

FOOD

Faith Willinger's "Dispensa"

A journey into the traditions of Italian food and wine culture through the story of one of the most influential women in Italian cuisine in Tuscany.
London | UK

FOOD | Cheese

The goat cheese speaks English

The awakening of spring brings excellent products to our table. The production of Sinodun Hill tells the story of an English territory rich in tradition and biodiversity.
Sa Pa | VIETNAM

FOOD | Cereal

The Rice at Muong Hoa

Discovering the ancient knowledge of rice cultivation of the Hmong people: among forgotten indigenous rice varieties, new culinary traditions, and pristine mountain landscapes.
Yorkshire | UK

FOOD | Vegetable

Forced Yorkshire Rhubarb

A food plant to rediscover and its versatile and interesting properties, along with an Italian-English crossfusion recipe.
Tuscany | ITALY

DRINK | FOOD

Round leaf and Pisano cow, extraordinary "underdogs" from Tuscany.

Not only Sangiovese and Chianina. In the Grand Duchy region, it is possible, indeed necessary, to (re)discover two excellences that have been all too forgotten.
Florence | ITALY

FOOD

I could eat you with my eyes.

When photography serves to tell stories of scents and tastes, and with them stories, relationships, events, techniques. Wherever there is a story to tell.
Bologna | ITALY

FOOD | DRINK

The Violet Artichoke and the Pignoletto: a story of a possible love

In the rediscovery of an ancient variety of Bolognese artichoke, perhaps lies the secret to one of the most challenging pairings between food and wine.
Rome | ITALY

FOOD | Dessert

The surprise ice cream

A recipe that combines traditional flavors with new dishes, with careful research on raw materials and sourced from local producers.
Rome | ITALY

FOOD | Dessert

The surprise ice cream

A recipe that combines traditional flavors with new dishes, with careful research on raw materials and sourced from local producers.
Rome | ITALY

FOOD | Dessert

The surprise ice cream

A recipe that combines traditional flavors with new dishes, with careful research on raw materials and sourced from local producers.
Kiev | UKRAINE

FOOD | Vegetable

The Nizhyn Cucumber

A story about a variety of cucumber, typical of Ukraine, with a different genotype that tries to withstand the war and not only with a pilot project.