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Two prices, one single product
February 22nd 2010
Do you ask these types of questions each time you visit the grocery store? If so, then you’re in luck, because the Europeans may have just found a solution to these questions that go unanswered all too often. 3 good reasons for advocating food traceability
January 28th 2010
It is as I sat listening to the restaurant chef recite his menu, that I suddenly realized the importance of the origin of foods in Europe. Lick your lips for just 1 Euro!
December 26th 2009
Newly arrived from a country where vending machines are the realm of empty calories and where raw milk cheeses are a delicate subject, I was absolutely stunned to see this dispenser that is as unusual as it is brilliant! Why brilliant? Because it… Let’s celebrate by eating locally!
December 8th 2009
To mark this occasion, you are invited to organize an activity that encourages and supports local food products. Even as I write this, more than 800 events are already being planned in more than 100 countries. Voyage to the centre of the taste bud
November 23rd 2009
First of all, the absolutely innovative concept! Here at last, is a university that offers courses on gastronomic studies. The bilingual instruction - in English and in Italian - aims at training us in a variety of food related fields. Eat-in - a new tradition
November 6th 2009
With an Eat-In of course, full of good food and great cooking! So what exactly is an Eat-in?
Our collaborator in Italy
November 5th 2009
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‘Did these strawberries arrive by air or by boat?’
“Tonight’s entrée is a fresh garden salad with hot rillons from Touraine and Saint Maure goat cheese (A.O.C.), shall be followed by…” 
I have simply got to share with you the most fabulous discovery that I have made since my arrival in Italy: the raw milk vending machine!
What motivates students from around the world to come and study at the 
How do you start off a year at the 
This wonderfully new concept, which has just celebrated its first birthday was launched by the 
After having worked behind the scenes of SOSCuisine.com during the summer, I’m all set to start an undergraduate programme at the