Giuni Russo, a popular Italian singer, used to sing: ‘Mia madre non lo deve sapere / Non lo deve sapere che / Voglio andare ad Alghero / In compagnia di uno straniero’. The translated version is: ‘My...

A star in the sky or a sea star?

Formagella is a small Sardinian cheese cake made with fresh cheese or ricotta, sugar, raisins and lemon and orange zest.

Not too sweet, delicate taste, perfectly pairing...

As I often repeat when prompted about the topic, the secret to make great food is generosity: generosity on the variety of ingredients, generosity in their quality, generosity sometimes in their quant...

Probably the most (in)famous cheese in the world.

Probably one of the ugli(est) delicious.

Certainly full of maggots.

Ladies and gentlemen, Casu Marzu.

Casu Marzu is a pecorino cheese, produced in spring...

I’ve always been fascinated by the process that brought men, thousands of years ago, to crush grains and cereals, mix them with water and bake the final result. 

How did they get there? 

We live in an...

The greatness of Italy and its food, it’s in the variety.

You could travel north to south, east to west and not repeating the same dish twice. Even on the beach, raking in the energy to swim your way t...