Rooted in Mediterranean culinary heritage, Heura is a plant-based startup offering meats that are good for the planet, people and animals. Founded by the food activists Marc Coloma and Bernat Añaños, Heura launched in 2017 with a mission to change the food system into a sustainable one. From delectable dishes like Heura Sushi to Spaghetti...

From grains to superfoods, the demand for beneficial ingredients is growing. The tenth edition of GS1 Italy’s Immagino Observatory compiled a ranking of the most frequently sold beneficial products/ingredients in Italian supermarkets and hypermarkets, with almonds emerging as the product with the highest turnover. Analysis of the performance of the top 4 products in each...

‘Complex simplicity’ is the oxymoron that constitutes the DNA of Cipriani Food and Drinks. In this maze of the “Made in Cipriani” universe, built brick by brick since 1983, first by Giuseppe, then Arrigo; the two companies have been working to bring taste, flavor and emotion from the world’s most famous “innkeeper” to its tables....

Senigaglia: “Training is essential in order to keep up with the times and deal with change.” Alma, the International School of Italian Cuisine, was created in the heart of the Food Valley with the vision of bringing a taste of “real” Italian cuisine to the world. The project, which kicked off in 2004, has seen...

“Another culinary trend is the focus on products’ sustainability, taking care to use seasonal, traced, and certified ingredients, especially when it comes to products of animal origin. Being careful to avoid waste follows: learning not to throw away anything that ‘s edible is fundamental.” With regard to the future of the restaurant industry, I think...

Those who are diagnosed with coeliac disease are often overcome by anxiety. They wonder how difficult it will be to give up certain foods and if they’ll be able to cope with the changes imposed by their condition. Rather than let oneself be overwhelmed by doubt, it’s best to become familiar with some of the...

Dealing with Spices means first of all loving and knowing them! It also means knowing how to communicate with the producers of the countries of origin respecting their traditions, knowledge that contributes to that new gastronomic dimension defined as “Cuisine of the World”. Since 1948, artists in the transformation. Castellan’s family, owner of the Venetian...

“The strength of collaboration, the quality of its products”, a slogan that is the synthesis of Alimentha’s philosophy. “The strength of collaboration” thanks to the experience and the contribution of men who, through generations, have always worked in the fish preserves sector and, “the quality of its product” thanks to the selection of raw materials,...

A product of the passion of the current owners’ grandfather, developed in the distant post-WWII period, today Masiello Food has definitely grown to be one of the most important companies in Apulia’s food industry. The company is currently expertly run by his three grandsons: Alessandro, Francesco, and Valerio, sons of Romano, who have inherited his...

The company history of Legumi Schioppi dates back at the beginning of the 20th century when Pasquale Schioppi and his son Luigi, among many difficulties, started to market dried legumes and cereals. In over 80 years, thanks to the entrepreneurial spirit of the Schioppi family, the brand has brought about continuous changes and innovations, thus...