Progeo flour heads to Bottura’s Refettorio Modena
Progeo Molini’s Tre Grazie flour will supply Refettorio Modena, the community kitchen run by master chef Massimo Bottura.
Progeo Molini’s Tre Grazie flour will supply Refettorio Modena, the community kitchen run by master chef Massimo Bottura.
A family hotel offers up its roof garden for tourists and locals to share local food and wine, astrology readings, and dancing.
Ferrero ties its 80th anniversary to hard numbers on crop traceability, environmental emissions and lighter packaging.
Terra Madre Salone del Gusto to gather food producers worldwide to confront global crises in September in Turin.
Over 200 cafés, restaurants and hotels feature in the 46th edition of the Historic Venues of Italy guide, in pocket format.
Bikini is celebrating its 75th anniversary on a small beach near Vico Equense, still run by the founder’s family.
Chefs from Piedmont want Vermouth di Torino off the drinks tray and onto the plate, with one hundred pairings.
Calabrian inmates train as olive oil tasters, reviving a near-extinct white olive variety once thought lost forever.
From Trieste’s Habsburg port to 144 countries, Andrea Illy on beauty, regenerative farming and good coffee.
From a Trieste roasting plant to 144 countries, illycaffè’s chief on design, sustainability, and regenerative economics.
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