Fish and cheese: a millennia-old tradition or a gastronomic gem?
Posted by Fabio Tesauro onFish and cheese are two foods that, in Italy, have always been of great ethnogastronomic importance and have for centuries characterized a Mediterranean cuisine that is the envy of the entire world for its variety...
Tristan Lobster: A Unique Crustacean
Posted by Fabio Tesauro onThe Tristan lobster is a very distinctive crustacean , differing from other commercially available lobsters in shape, quality , and species; it is scientifically called Jas us tristani and belongs to the Palinuridae family ....
Cod: the star product of seafood gastronomy
Posted by Fabio Tesauro onCod is a top-quality gastronomic product derived from two distinct species of cod, Gadus morhua and Gadus macrocephalus, both belonging to the Galidae family. The former is called white cod , the latter grey cod...
News for the restaurant industry: €56 million MIPAAF fund
Posted by Fabio Tesauro onOn July 4, 2022, the #FareRete food associations achieved a significant result at the Italian Gastronomy Roundtable: a financial allocation signed in the form of an implementing decree by the Minister of Agricultural Policies, Stefano...
The most common problems in restaurant management
Posted by Filippo Caruso onIn recent years, despite the COVID-19 pandemic and its associated challenges, there has been a significant increase in restaurant businesses. A study conducted by FIPE (Italian Federation of Public Establishments) found that businesses with code...