Raffaele Marallo

11/02/2021

Montepulciano and the truest Tuscany

One of the wonderful treasures of our country, even to drink well Nestled between the Valdichiana and the Val d’Orcia, Montepulciano is a medieval town that […]
11/02/2021

The Grecìa of Salento and its gastronomic baroque

The treasures of Lecce, a crossroads of distant culture and traditions The heel of Italy, Puglia, is also called the board, for the absence of important […]
12/11/2020

A journey, region by region, among the best breads and grains in Italy

For thousands of years, all over the world, bread has been one of the bases of human nutrition. Let’s take a look at the best of […]
12/11/2020

Pandoro, discovering the soft golden bread

In the eternal diatribe between panettone and pandoro, this is how the famous cake from Verona is born Like many Italian culinary traditions, the history of […]
12/10/2020

“Man does not live by hop alone”.  The most particular beers in the world

Special ingredients, new experiments and brand new savours Do you remember when you just had to ask for a light, a red or a dark beer? […]
07/09/2020

Cristiano Tomei, the starred cuisine inside the historic Pfanner palace in Lucca

L'Imbuto Restaurant: the eighteenth-century residence of the Tuscan chef's gastronomic universe
05/08/2020

Herbert Hintner. Half a century of experience and a star that has been shining for years

Zur Rose: starry stage in the province of Bolzano and main interpreter of South Tyrolean cuisine Profession or vocation? Both, when it comes to Herbert Hintner, […]
26/06/2020

The great dream of Relais & Châteaux Italia told by its president

Humanity, sharing and commitment: the reopening of the first Italian homes is also an opportunity to rethink the hospitality model
11/03/2020

Artusi, the numbers of success

200 years ago, the author of the best seller on Italian cuisine was born, and he never mentioned the hot pepper