Pizza enters Unesco's World Heritage and where to eat the best pizza in Paris
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When Food meets Sustainability
Meet the pioneers and inspiring leaders that are already changing the rules of the game by reshaping and transforming the way we grow, buy, cook and eat food.
A place where chefs, entrepreneurs, investors, food critics, influencers, producers, food-tech companies can drive a new movement at every level of the food system and inspire global change.
S-Bread the word! || Forno Strìa brings back the flavor of sourdough bread and ancient grains
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Revolutions (always) start with bread
Industrial production destroyed both the taste and the nutritional value of wheat. Forno Strìa in Reggio Emilia revamps the traditional way of making bread using sourdough and ancient grain flour, with young energies, enthusiasm and tasteful innovation as a plus.
Read MoreSay cheese! || Stracciatella: Burrata's soft heart
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Stracciatella is not just a kind of gelato, it is also a type of cheese and more precisely, a cheese made with the soft heart of Burrata
It is produced in Puglia, Basilicata and Molise, generally with cow milk but can also be made with bufala milk.
Find recipes and pairings with Stracciatella ad read the romantic story of her I.G.P. sister, Burrata.
Read MoreCocomero, the Apulian local wonder || Neither cucumber nor melon
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Salento, the land of Caroselli and Cocomeri and a farm-to-table restaurant between the Trulli
Don't call them cucumbers, nor melons or watermelons. Puglia's cocomeri are much more: born from a natural hybridation of cucumber and melon and cultivated for centuries in this area, they are a perfect exemple of Puglia's food biodiversity treasure.
Read MoreSaving heirloom beans || I fagioli dell'Orto Felice
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