Ah… Parmigiano! A cheese that is always on our Emilian table, so “rooted” in our gastronomic culture that its name has been changed affectionately from Parmigiano to “Forma”. We are so used to “seeing…
Do you have a “rock” palette? If you do, then Chef Vincenzo Vottero Vintrella is just the man for you, and Vivo Taste Lab is not to be missed during your visit to Bologna.…
We would like to tell you a wonderful story about an Emilian family business, set on the borders between the provinces of Modena and Bologna …. “Once upon a time….”, in the middle of…
The Veneto has a refined culinary tradition. Historically a melting pot of diverse cultural and culinary influences, we can now enjoy a wide variety of ingredients and elegant combination of flavours. Some of the…
Legend has it that in a July of long ago at Abbadia Isola, in the province of Siena in Tuscany, three friars gathered the freshest vegetables from their garden and the best grapes from…
The smells, small shops, stalls of fresh fish near the coast, every detail reminds you of how much Campania is associated with culinary arts, even the Neapolitan shouting makes your mouth water. Chef Francesco…
I have experimented with this softer way of doing things in the area around Soave. To my intense pleasure I adopted this stressfree, idyllic way of getting to know a place with the help…
Tuscany still holds its pole position as a magnet for tourists who continue to be struck by this small corner of the world. The sculptor Matthew Spender has…