Food trends
Food trends
Food & wine

Flexitarian diets are here to stay and here's why

First it was vegetarianism - which was trending for quite a few years - then came veganism - the ‘pure’ form of non-meat eating by virtue of the fact that it also excludes any product derived from an animal. By the year 2050, the world is likely to have a population of over 9.1 billion.

by

Segmento

on

25/7/2018

Food trends
Food & wine

When in Rome, eat in Testaccio

The last time I was in Rome I stayed in Testaccio, as recommended by a Roman friend. You'll love it, she told me, and she was right.

by

Rachael Martin

on

19/3/2018

Food trends
Food & wine

An unassuming ambassador of the Italian cuisine in Melbourne

Luisa Valmorbida is the current “Delegata” or president of the Melbourne branch of the Italian Academy of Cuisine, a role she took on more than 18 months ago. Raffaele Caputo interviewed her about the history of the Academy in Melbourne and her innovative ideas on how to enhance knowledge and appreciation of the Italian cuisine.

by

Raffaele Caputo

on

10/2/2018

Food trends
Food & wine

The bakery that has restored true Italian bread making

Five years ago I was diagnosed with an allergy to wheat: this was heartbreaking news. In a very short amount of time I had to re-train my brain to overlook the yeasty, crusty temptation, and seek guilty starchy pleasures in other forms; needless to say it took its toll. How ridiculous! – you might say. Take bread away from an Italian, however, and the situation gets serious.

by

Jenna Lo Bianco

on

15/10/2017

Food trends
Food & wine

The company that has become an icon of the gelato making

It was in 1945 – the year that marked the end of World War II – when, in a small town of Romagna, a thirty-nine year old man called Attilio Babbi made a bet on himself. Italy was in ruins and, against all odds, he set to make cones for ice cream.

by

Laura D'Angelo

on

5/10/2017

Food trends
Food & wine

The wonderful paradox behind the Italian Academy of Cuisine

The first thing we should bear in mind when talking about the Italian Academy of Cuisine (Accademia Italiana della Cucina – a gastronomic association that began in Milan more than half a century ago, is the oddity of the name.

by

Raffaele Caputo

on

20/9/2017

Food trends
Food & wine

Discovering the food treasures of Melbourne off the beaten tracks

Melbourne has many popular places to enjoy food and shop around but it also holds quite a few pleasant surprises for those who are prepared to venture in less known territory. The problem though, is identifying the places worth exploring.

by

Ilaria Garfagna

on

25/5/2017

Food trends
Food & wine

The "art" of making arancini

Based in Epping, Arancini Art is a food company specialised in producing traditional Italian Arancini, Olive Ascolane (stuffed olives), and Supplì. It began from the idea of the Sicilian Riccardo Siligato and her wife Josanne, aiming to share their innate passion for the islander cuisine in Australia.

by

Laura D'Angelo

on

10/4/2017

Food trends
Food & wine

The not-so-secret Italian secret for a happy and healthy life

How is it that most Italians are in such great shape and fit though they live on delicious food unfailingly accompanied with wine? It is the not so secret Italian secret: eating genuine food (a far cry from fast and processed food) and being physically active.

Food trends
Food & wine

That's Amore Diavoletti, 2017 Champion flavoured cheese

That’s Amore Cheese Diavoletti has been crowned Champion Flavoured Cheese at the Australian Grand Dairy Awards, the Grand Final of dairy competitions in the country.

by

Daniele Curto

on

13/2/2017

Food trends
Food & wine

That's amore cheese

The words of America’s notorious chef could not sound more true in describing Giorgio Linguanti, Melbourne’s premier specialty cheese maker and proprietor of That’s Amore Cheese, That’s Amore Mozzarella Bar & La Latteria.

by

Nelli Altson

on

26/12/2016

Food trends
Food & wine

For those who do not have clinical condition is gluten-free a wise choice or a myth to debunk?

In recent years there has been an increase in nutritional awareness with many people now following certain diets and food-based lifestyles. This has forced restaurant owners and food manufacturers to meet an ever-increasing demand for products dedicated to specific dietary requirements.

by

Fabrizio Battisti

on

30/5/2016

Food trends
Food & wine

Ardor Food Co: raising the quality standards of gluten-free products in Australia

Until a few years ago, those who were constricted to a gluten-free diet because of their coeliac disease had very little choice. For a long time, bread, pizza and pasta were just distant memories. In the best case, coeliac people had to settle for gluten-free products that were really far from the organoleptic and mechanical characteristics of their gluten counterparts.

by

Fabrizio Battisti

on

30/5/2016

Food trends
Food & wine

Sweet dreams are made of cheese

Today I am telling you the story of Katia and Sabrina, two inseparable sisters and highly skilled cheese makers that moved to Melbourne a couple of years ago to become heart and soul of La Formaggeria, a little artisan cheese shop placed in St Kilda.

by

Laura D'Angelo

on

29/12/2015

Food trends
Food & wine

'The magnificent seven' competing for the best boutique olive oil

Allow me to begin by saying a mea culpa! When I discovered that seven of the most influential Melbourne based Italian-Australian businessmen owning their own olive groves, were gathering to compete for the “Grande Olio d’Oliva 2015”, the first thing that came to mind was the provocative aforism of Frank Capra: “The amateurs are playing for fun when the weather is nice…”.

by

Daniele Curto

on

25/12/2015

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