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18, Oct 2022

“Galbani, together for 140 years”: an exhibition celebrates 140 years since the foundation of the Italian brand

From photos of founder Egidio Galbani to Carosello commercials in the 1950s, from the original packaging of the first Robiola Galbani cheese marketed since 1882 to Vincenzo Aragozzini's precious shots of work in industrial plants in the first half of the 20th century. Galbani is 140 years old and is celebrating the anniversary with an exhibition dedicated to its history set up at the Corteolona (PV) factory, one of the five from which the products destined for the tables of 140 countries come out

18, Oct 2022

Acetaia Giusti and La Collina dei Ciliegi present “Riserva Privata” and “Amarone en primeur”

From Balsamic Vinegar of Modena to Amarone della Valpolicella, the projects of Acetaia Giusti and La Collina dei Ciliegi to create a private reserve by adopting a cask

17, Oct 2022

Pecorino Romano DOP and pasta, the perfect marriage of two gastronomic excellences

The encounter between pasta and Pecorino Romano DOP has given rise to incredible recipes known all over the world, the four most famous being Carbonara, Cacio e Pepe, Amatriciana and Gricia. To be prepared on World Pasta Day, which is celebrated on 25 October, and as often as possible

17, Oct 2022

“Mi’Ndujo tells wine stories”, Calabria communicated through its agri-food products

Successful launch of a format that combines the authentic flavour of the first Calabrian sandwich with that of local wines

14, Oct 2022

Asiago cheese becomes privileged partner of Vinitaly

Consorzio Tutela Formaggio Asiago strengthens its high-profile projects in the world of wine and signs a new collaboration with Veronafiere

14, Oct 2022

Ein Prosit 2022: over 120 appointments and 72 internationally renowned chefs for the 23rd edition of the event, in Udine from 19 to 24 October

A packed calendar of more than 120 events, including dinners featuring top chefs, tastings, meetings, workshops and masterclasses chaired by well-known personalities from the wine and food journalism scene, sector operators and internationally renowned chefs