Flours & Eggs Molino Spadoni bets on ancient grains The Italian origin of the raw material is an added value that Italian mills are focusing on
Pasta & Rice Pasta di Gragnano, quality is the watchword Q&A with Giovanni Cafiero, from Pasta di Gragnano PGI protection Consortium, at Cibus Forum…
Condiments Monini: drawing the sustainable future of Italian olive oil At Cibus Forum 2020, the first full report on Italian olive oil production chain has been…
Dairy The recovery strategy of Mozzarella di Bufala Campana PDO Q&A with Pier Maria Saccani from the Mozzarella di Bufala Campana PDO’s protection…
Seafood Discovering Colatura di Alici di Cetara On the sidelines of Cibus Forum, Italianfood.net interviewed Lucia Di Mauro from…
Pasta & Rice Pastificio Graziano, all the good of Italy’s semolina Interview with Alfonso D’Urso, CEO of Pastificio Graziano, who presented the pasta…
Trends Italian food exports are performing well Despite the health crisis, positive results for the Italian food industry in the first five…
Retail Eataly New York Flatiron turns 10 On August 31st, 10 years ago, the food retail group founded by Oscar Farinetti opened its…
Sweets & Confectionery Molino Rossetto launches the Blucartadazucchero line The milling company from Veneto, which has always been innovation-oriented, has created a…
Trade Shows PLMA 2020 cancelled due to Covid-19 concerns According to PLMA “World of Private Label” international trade show organizers a new…
