The most important ingredient in a meal – time
The world might be speeding up but time taken over food and drink – from dry-aged meat to meticulously brewed coffee – yields more than deliciousness
Slow Food
Italian entrepreneurs hope diners will get their teeth into ‘kissing garlic’
Giant variety known as aglione is milder, odourless and easy to digest, say pair who have spent three years cultivating crop
Cumbrian sheep, Veronese pasta – the protection of food culture can go too far
The mayor of Verona has banned new restaurants selling mostly ‘ethnic’ food – but surely the city’s pasta joints can hold their own against kebabs?
How ethical is shipping goods by sea?
Greenhouse gases from shipping are set to rise – but it’s still better than flying goods out
If you have an ethical dilemma, email Lucy at lucy.siegle@observer.co.uk
The Earth Defenders 2015 Lavazza Calendar – a photographic journey through the stories of everyday heroism of the Earth Defenders
The 2015 Lavazza Calendar – produced in collaboration with Slow Food, featuring photographs by Steve McCurry and creative direction by Armando Testa – is a photographic journey through the stories of everyday heroism of the Earth Defenders. From Nadia, the proud argan oil paladine in Morocco, to John, the guardian of Lare pumpkins in Kenya, … Read more
Massimo Bottura: The mercurial chef who reinvented Italian food
A poet in the kitchen and an artist on the plate, the number three chef in the world discusses his Modena restaurant, the perfect tortellini and his love of fast cars