Meat and fish prepared in a lab might be a trend, but prices need to be accessible. Half Norwegian, half Danish journalist Helle sees a future comprising mainly healthy and functio ...

Passionate about cooking and Mediterranean culture, Molly Sears-Piccavey loves to travel and identify the flavours of the world in what she cooks. Her mantra? The carbon footprint ...

Closely tied to Puglia and tradition, but ready to open themselves up to new flavours and risky combinations. Food and young people, in the words of Andrea and Valentina Piertrocol ...

The food of the future comes from the past, from a love for the earth and respect for the seasons and environment. This, according to Anna Chertkova, a Russian blogger and Italophi ...

Supporting local producers to shorten the food supply chain, favouring organic foods and living in a healthy, ‘slower’ way. The mantra of Julie Pedroni at Gipsy Jungle.

More smoothies and super foods but with one eye always on the label. Detailed and clear. This, the opinion of Yasmin Saadi. Let’s get to know her better.

In selecting a product, the consumer is attentive to traceability, favour the Made in Italy and sometimes opt for organic, but not always. Meat or fish? Everything in moderation.