It’s one of Italy’s best-known desserts, but it is relatively young: created in the late 1970s by a pastry chef from Treviso. There are all kinds of delicious variations on the traditional version .
Read moreFrench cuisine is renowned for being as complicated and difficult as it is fascinating. But in actual fact French cooking is all about local recipes, which need no sophisticated techniques, just simple respect for the ingredients, their times and integrity.
. Read moreA well-known traditional soup from the Valle d’Aosta region, Zuppa Valpellinese is a meal in itself. Quick and easy to make, it is the perfect comfort food for the winter months. .
Read moreOur discussion with dietary consultant Lena Tritto ends with a few ideas about what to cook to eat well and stay healthy. For diet is a primary form of prevention .
Read moreWe continue our interview with dietary consultant Lena Tritto, who offers some suggestions on proper diet which overturn many of today’s nutritional idols: they may be good, but not for everybody .
Read moreDietary consultant Lena Tritto explains how foods can be classified on the basis of their many effects on the body: from their thermal nature to flavour and vitality .
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