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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

Gualtiero Marchesi. Enough of the talent shows, let the cooks get back to their work

Taste / Annalisa Cavaleri
Gualtiero Marchesi su Expo Milano 2015

Enough of complicated dishes, unlikely pairings and strange ingredients. True art can be found in cooking a rib to perfection and serving it at the table with grace and style.

The Fascinating Story of Chocolate

Culture / Annalisa Cavaleri

The name "cacao" comes from the worship of the god of the Aztecs, Quezalcoatl: for the pre-Columbian civilizations, in fact, the cacao tree has always been considered sacred, a gift from the gods and a symbol of strength, power and wealth.

Nicola Fiasconaro. The most beautiful gift to make to Pope Francis is a panettone

Taste / Annalisa Cavaleri
Papa e Fiasconaro img rif

Twenty-five years ago he had a revelation, fell in love with panettone and decided to bring Sicilian warmth to Milan’s traditional cake. Today his cake shop has become popular with the Vatican every year and offers a gift to the Pope.

Alfonso Pepe. From the dough of the panettone, I made the vacuum babà

Taste / Annalisa Cavaleri
alfonso pepe img rif

The Neapolitan tradition marries the dough of the panettone to create an artisan’s desert that will keep for six months. It is a creation of Alfonso Pepe, pastry chef winner of the seventh edition of the "Re Panettone", who first created the cake with limoncello cream, and is now famous worldwide.

Panettone: legends and secrets of Christmas’s favorite sweet treat

Taste / Annalisa Cavaleri
panettone img rif

It would not be Christmas without a slice of panettone. With its soft dough; fragrant, rich in butter, eggs, raisins and candied fruit, it welcomes the Christmas season. Stanislao Porzio, creator and organizer of the event "Re Panettone," speaks of the history, legends and secrets of the world's favorite sweet Milanese cake: panettone.

Father Christmas’ Focaccia: the good-luck cake of Sal De Riso

Taste / Annalisa Cavaleri

Christmas is a magical time, and if Santa himself suggests the recipe for a cake it cannot be anything but a success. Thus, during a trip to Rovaniem, in Finland, a good-luck cake was brought to life by Salvatore De Riso, a pastry chef from the Amalfi Coast, who has made leavened cake the passion of a lifetime.

The finest coffees in the world: they can cost up to 900 euro per kilo

Taste / Annalisa Cavaleri
caffe pregiati mondo img rif

Coffee is the best known drink in the world and its aroma is a welcoming start to the day. But not all coffees are the same: some can cost 70 euro per cup. Let’s take a journey through the finest coffees in the world.

Davide Oldani. No to cooking with leftovers: better to think and weigh before cooking

Taste / Annalisa Cavaleri
Davide Oldani img rif

On December 14 the charity lunch organized by Chef Davide Oldani and Don Gino Rigoldi is back. It represents a moment of fun and solidarity to raise funds for the Comunità Nuova charity. Hosting this edition is Chef Andrea Berton.

Norbert Niederkofler. The mountain is a philosophy of life

Taste / Annalisa Cavaleri
Norbert Niederkofler chef img rif

The mountain as a philosophy of life, of respect for nature that pays off with genuine products fit for haute cuisine. Norbert Niederkofler, the chef with two Michelin stars, has created a network to protect the mountain, bringing together chefs, farmers, ranchers, climbers, naturalists, sociologists and entrepreneurs of mountain regions around the world.

Niko Romito. Sustainability in the kitchen stems from old traditions

Taste / Annalisa Cavaleri
Niko Romito chef

He has three Michelin stars and a belief: that 'poor' dishes and traditions are the starting point for creating an 'ethical' haute cuisine. His favorite ingredients include the Solina grain, which grows in the mountains and, thanks to cold temperatures, needs no pesticides.

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

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