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Author:

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

Tasty treasures from the mountains: from ice wines to yak butter

Taste / Annalisa Cavaleri
Gustosi tesori montagna img rif

December 11 is International Mountain Day, as proclaimed by the United Nations. Expo 2015 gives us the opportunity to rediscover food of the mountains around the world. With wit, a love of nature, respect for tradition, and often at the cost of great efforts.

Oscar Farinetti. Food scarcity? It’s just myth. In fact, there is too much food.

Taste / Annalisa Cavaleri
Farinetti img ok

Food scarcity? It’s just myth. In fact, there is too much food. To get out of the crisis, Italy has to rely on the winds of change. Entrepreneur Oscar Farinetti says he’s looking forward to Expo Milano 2015 and gives a preview of what to expect at Eataly’s space at the Universal Exposition in Milan.

Marcello Trentini. 10,000 km cuisine because I am for global seasonality.

Taste / Annalisa Cavaleri
Marcello Trentini chef

Forget “Kilometer Zero”. Chef Marcello Trentini from Turin explains why he created a dish with asparagus from Peru and cherries of Madagascar to serve on the December menu. The reason? He wants to be free to create with the best that the market offers. Otherwise what would become of extra virgin olive oil?

Franco Berrino. Facciamolo scomparire questo zucchero!

Lifestyle / Annalisa Cavaleri
Franco Berrino img rif

Lo zucchero e i dolcificanti artificiali andrebbero tolti dalla dieta. E questo non vale solo per i diabetici, ma per tutti noi. Franco Berrino, epidemiologo ed esperto di correlazione tra cibo e tumori, ci spiega perché zucchero & co. andrebbero fatti sparire al più presto dalla nostra alimentazione quotidiana.

In Pantelleria farmers are heroes: the head-trained bush vine is World Heritage

Culture / Annalisa Cavaleri
Vite ad Alberello img ok

The General Assembly of UNESCO has entered the agricultural practice of the head-trained bush vine of Pantelleria as part of its Intangible Heritage. It is the first time that this high international body attributes this recognition to an agricultural practice, recognizing its historical value and identity.

The five golden rules for a perfect cup of tea

Taste / Annalisa Cavaleri
img ok tazza tè perfetta

The choice of tea, the temperature of the hot water, whether or not to leave the tea leaves or tea bag to brew, or to add a dash of milk. For a perfect cup of tea there are five rules to follow.

How to save the sea from our craving for sushi

Sustainability / Annalisa Cavaleri
img Come salvare il mare dalla nostra voglia di sushi

Tuna is one of the most consumed fish species in the world and is part of the diet of millions of people. Its great market demand, however, is likely to cause irreparable damage to the marine ecosystem. But there is a solution to save the sea.

The new European Code Against Cancer. The 12 pillars of prevention

Lifestyle / Annalisa Cavaleri

The International Agency for Research on Cancer (IARC) and the World Health Organization specializing in oncology have presented the fourth edition of the European Code Against Cancer.

Giorgio Calabrese. Junk food does not exist: just junk cooking

Lifestyle / Annalisa Cavaleri

To feel good you should not demonize certain ingredients, eliminating them completely from your diet. The solution is simple: the key is to be found in the movement and harmony of different foods that we eat during the day, being careful in servings and in our cooking techniques. Giorgio Calabrese, nutritionist and professor of Human Nutrition, explains why pasta is not the "guilty" party but the sauce.

Interview with Alice Waters

Taste / Annalisa Cavaleri
Alice Waters

The best way to change our food system and to bring the value of Slow Food - Good, Clean and Fair - into our world is through public education. It's important to educate children when they are very little, so they grow up with a different set of values.

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

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