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local food experience

Il sapore della Liguria a New York: la vera storia de I Tre Merli tra top model, mafia e focaccia al formaggio

A quarant’anni dalla nascita del primo ristorante ligure a New York, Paolo Secondo – cofondatore de I Tre Merli – racconta in un libro...

Spain’s best-kept lunch tradition: Discovering the menú del día

In Spain, lunchtime isn’t just a break in the day—it’s a cultural moment. Around 2 p.m., shops shutter, streets quiet, and restaurants fill with...

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