Gianfranco Vissani: “Umbrian cuisine is innovative” Columns, Food and wine, Umbrians today / Agnese Priorelli Gianfranco Vissani: “Umbrian cuisine is innovative” Read More »
Pan nociato of Todi, an energizing snack Agriculture, Environment, Food and wine, Recipes / Eleonora Cesaretti Pan nociato of Todi, an energizing snack Read More »
“Torta al testo”: from Umbria to Japan in a new version Culture, Food and wine, Literature / Renata Covi “Torta al testo”: from Umbria to Japan in a new version Read More »
Freshwater shrimps with mint Food and wine, Recipes / Rita Boini Freshwater shrimps with mint Read More »
