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Annalisa Cavaleri

Journalist and wine critic, Annalisa was, for six years, managing editor of the Profilo Salute, the health and medicine magazine, and director of Paginafood for two years. She co-authored with Paolo Marchi on his book XXL, Le 50 ricette che hanno allargato la mia vita, published by Mondadori and writes for Gazzetta Gastronomica and Identità Golose.
Annalisa Cavaleri

Chefs and local specialties: all the flavors of Expo Milano 2015

Taste / Annalisa Cavaleri
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Tasty dishes, famous chefs, important messages and unusual food: a world tour at Expo Milano 2015 of tastes, sustainability, protecting everything that’s “Made in Italy” and ever “greener” cooking.

Pietro Leemann. Vegetarian food will certainly be the nutrition of the future

Taste / Annalisa Cavaleri
Pietro Leemanc

Food is noble when it unites us. The Michelin-starred chef Pietro Leemann, Ambassador of Expo Milano 2015, put forth the idea that September 15 will become the Vegetarian Day of Sharing, since vegetarian food is the way to respond to the challenges of a sustainable and equitable way of "Feeding the Planet".

Marcello Gelormini and Sérgio Adriano Maló. Street food is the new way to eat in Maputo, the capital of Mozambique

Taste / Annalisa Cavaleri
Street food in Mozambico

Bhajias, bean and corn fritters eaten with white bread, maheu, a cornflour drink sweetened with sugar and buns with hamburgers and fried egg. A journey through the best-loved street foods in Mozambique.

Around the World in 10 desserts: 10 desserts not to be missed at Expo Milano 2015

Taste / Annalisa Cavaleri

The visit to Expo Milano 2015 gets even sweeter with the Sicilian cannoli, rangeena, fernì, chak-chak and kunafa. Pastry making is the protagonist with delicious preparations, including whipped cream, puff pastry, dried fruit and candied peel.

The food truck revolution at Expo Milano 2015: 10 street foods you have to try

Taste / Annalisa Cavaleri
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Street food is the heart of every culinary culture. The most famous street foods in Italy are pizza, cuoppo from Naples and arancine from Sicily, but at Expo Milano 2015 you can also find Laotian rice on a stick and takeaway ramen.

Cristina Bowerman. Being an Ambassador of Expo Milano 2015 is a thrill and a great honor

Taste / Annalisa Cavaleri
Cristina Bowerman

Chef, mother, wife and businesswoman. Cristina Bowerman, Ambassador of Expo Milano 2015 and a Michelin starred chef, tells us how she manages to balance a hectic life between home, family and the two restaurants in Rome that have brought her much professional success. In the interview she reveals her favorite childhood dish and her preferred Pavilion at Expo Milano 2015.

Michele Crippa. Young people and street food: jobs for the future

Taste / Annalisa Cavaleri
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Italy has a long tradition in street food, which ranges from arrosticini to fried pizza, from the fish cuoppo to the piadina flatbread. Michele Crippa, who teaches history of Italian cuisine at Alma cooking school and is co-founder of Gastronomist, tells us how U.S.-style food trucks have brought new life to Italian street food and created exciting new job opportunities for young people.

Misha Sukyas: in Thailand, an insect kebab is like candy floss for us

Taste / Annalisa Cavaleri
Misha Sukyas

Milanese, of Armenian origins, after studying in Artistic High School Misha Sukyas became a self-taught chef, an architect of taste structures with a personal path as original as his creations.

Rice burger: street food Japanese style

Taste / Annalisa Cavaleri
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Rice is the staple food of the Japanese diet. The rice burger, with two rice cakes instead of bread, is the latest street food innovation. At the Pavilion of Japan there are three types of rice burger to try: sliced beef with teriyaki sauce, chicken and prawn tempura.

Milk Day: Celebrating our first food, and a delicious ingredient, plus the chance to sample quindim and dulce de leche

Taste / Annalisa Cavaleri
giornata latte

From new-borns to grown-ups, milk is the universal drink.

Over a million people are already #FoodConscious. What about you?

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