Food trends
ROWING DOWN THE ITALIAN RIVER OF ROSÉ
There are a number of myths to debunk concerning rosé wine. First of all, you must know it…
12/08/2019-
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Regions of ItalyA FOOD AND WINE JOURNEY THROUGH SICILY
As the crossroads of the Mediterranean Sea, Sicily continues to seduce travellers with its impressive variety of landscapes…
01/08/2019 -
NewsTOO GOOD TO GO, AN APP TO FIGHT FOOD WASTE
It was born in Denmark in 2016 and has just landed in Italy. We’re talking about Too Good…
25/07/2019 -
NewsEXPLORING THE WORLD OF ITALIAN ONIONS
Whether red, white, flat, mild or pungent, onions are one of the staples of the Mediterranean diet. Scientifically…
15/07/2019 -
Regions of ItalyA FOOD AND WINE TRIP ACROSS SARDINIA
It is the second largest island in the Mediterranean Sea, after Sicily and before Cyprus. Geographically, it is…
01/07/2019 -
Food trendsTHE FOOD AND WINE MARKET BOOM
It is well-known that tourists have always been in love with Italian food and wine, but the fact…
28/06/2019 -
Food trendsWHAT IS BOTTARGA?
There are only few ingredients able to give dishes flavour and personality so intensely. Let us introduce you…
15/06/2019 -
Food trendsVERMOUTH, AN ITALIAN STORY
Loved all around the world, and an irreplaceable element in numerous well-know cocktails – Manhattan and Negroni above…
29/05/2019 -
Food trendsPROSCIUTTO COTTO, WHAT ITALIANS LOVE MOST
Obtained by cooking pork leg, prosciutto cotto (“cooked ham”) is the cold cut Italians love most: according to data…
10/05/2019 -
MarketITALY: BOOM OF THE CRAFT BEER
Italians drink beer more and more frequently, and above all, they regularly choose beer produced in Italy, giving…
29/04/2019 -
MarketGRAPPA: the 100% ITALIAN SPIRIT
For decades, grappa has been little more than a form of pocket heating for farmers in Northern Italy.…
11/04/2019 -
NewsSWEET HISTORY OF ITALY, THE BIRTHPLACE OF THE BISCUIT
The French brag about creating the legendary Macarons – little sweets made of 2 domes of meringue and…
27/03/2019 -
NewsTHE ITALIAN FOOD SUPPLY CHAIN AT CIBUS 2019
Once again, Cibus returns to Parma in 2019, in its ‘Connect’ version. The rendezvous is set for Wednesday April…
07/03/2019 -
Food trendsMEAT: DRY AGING TAKES THE STAGE
The meat of a newly butchered animal is usually hard and not very tasty. Aging is that variable…
26/02/2019
