It was back in 2011 that I received a phone call from my friend Leonardo Romanelli. It went more or less like this:

- Have you ever heard of Pellegrino Artusi?

- Course I have. I’m also pretty familiar with both Luciano and Riccardo Artusi. I’ve often been to the Festa Artusiana in Forlimpopoli. Why do you ask?

- This year marks a hundred years since his death, and I wanted to do a walking trail from his birthplace to his tomb. ...

Environmental awareness is a key production theme of your pasta company, both in terms of industry and communication. Where and when did you start to realize that this was important?

I think the mountain life really obliges you to live a lifestyle that respects the environment, not so much out of environmental awareness, more just the knowledge that nature is cruel. If you understand it and treat it with respect, it is less likely to bite you. From the mid-1990s onwards, besides starting to make pasta with wheat from ...

The PGI-certified Red Onion of Tropea, Calabria is widely known, widely used and generally beloved for its taste, smell and texture. Most, if not all people would be able to identify it on the greengrocer’s shelves, thanks to its brilliant hues and its sinuous shape.
Not everyone, however – in fact, the barest few – know that Tropea claims Hercules as its founder, returning from one of his twelve labors. In fact, the town has two so-called ‘pillars of Hercules’. The muscular hero made ...