We decided to dedicate dinners and cooking classes every month to an Italian region and with April we start from Puglia. Puglia can surely now take its place in the first rank of Italy's famous regions. The southern region forming the heel of Italy’s “boot,” is...

II sogno è diventato realtà,  da oggi l'artista concettuale Christo ha camminato sulle acque (e noi con lui) grazie al suo ultimo progetto The Floating Piers, una passerella lunga tre chilometri che collega due piccole isole del Lago d'Iseo tra loro e la terra ferma. Per 16 giorni il...

Gorgonzola is a straw-white, soft cheese with greenish streaks deriving from a process called 'erborinatura' in Italian, that is the creation of moulds. This cheese is creamy and soft, with a peculiar, typical taste. Soft gorgonzola cheese is slightly spicy; spicy gorgonzola, whose curd is more...

In 1888, Friedrich Nietzsche lived in Turin for a few months. There, in addition to studying and writing his masterpiece “Ecce Homo,” he went completely out of his mind. In Turin, he also learned to appreciate good cooking, as evidenced by his letters to his mother...

The thistle plant not only has wonderful purple flowers, but the plant has many features: both paper and oil can be produced from it and wool can be “carded” with it (the verb comes from ‘”cardo,” the Italian name of the plant). In the pre-industrial...

The main character of In Search of Lost Time by Marcel Proust recalls memories and sensations concealed deep in his subconscious by eating a “madeleine”. The analogy between a scent, a colour, a sound, an image and something hidden inside of us is what makes us...

Appetite sharpens the imagination. How can we enjoy the fruits that are scarce in wintertime, all the way till Christmas? From the Middle Ages on, various ways have been developed to conserve food even before the invention of refrigerators. Nevertheless, I praise the Italians of...