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	<title>English &#8211; The Silk Road</title>
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	<link>https://www.thesilkroadmag.com</link>
	<description>The magazine for the Chinese market</description>
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	<title>English &#8211; The Silk Road</title>
	<link>https://www.thesilkroadmag.com</link>
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		<title>OLEIFICIO FIORENTINI FIRENZE</title>
		<link>https://www.thesilkroadmag.com/2026/08/24/oleificio-fiorentini-firenze-6/</link>
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		<dc:creator><![CDATA[The Silk Road]]></dc:creator>
		<pubDate>Mon, 24 Aug 2026 11:33:18 +0000</pubDate>
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		<guid isPermaLink="false">https://www.thesilkroadmag.com/?p=18421</guid>

					<description><![CDATA[Global Leader in Extra Virgin Olive oil production Founded in 1996, Fiorentini Firenze has progressively specialized in providing processing, bottling, packaging, and storage services for extra virgin olive oil. Its wide- ranging clientele includes the most important Italian and European supermarket chains as well as leading multinational food companies. The company is one of the most prominent in the industry, both nationally and internationally, as it bottles for over 35 countries worldwide. The new Fiorentini Firenze production facility, inaugurated in 2017, features a 250-square-meter analysis laboratory and an oil storage center (approximately 15 million liters) with over 80 stainless steel…]]></description>
		
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		<title>INDUSTRIA CASEARIA RAIMONDI</title>
		<link>https://www.thesilkroadmag.com/2026/08/24/industria-casearia-raimondi-2/</link>
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		<dc:creator><![CDATA[The Silk Road]]></dc:creator>
		<pubDate>Mon, 24 Aug 2026 11:27:32 +0000</pubDate>
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					<description><![CDATA[The Lodigiano di Raimondi All the goodness of the Lodigiano Land Descending from the Granone Lodigiano, Il Lodigiano di Raimondi is a hard cheese with a sweet and delicate flavor, naturally lactose-free. It is crafted through a slow, natural process using cow’s milk from two milkings of cows fed with forage rich in trifoglio ladino (Ladin clover) —a unique and special clover that grows naturally in the green fields of the Lodigiano region. This clover enhances the natural secretion of milk, imparting a richer flavor to the cheese. A symbol of quality and authenticity, the image of the clover is…]]></description>
		
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		<title>PASTA TIRRENA</title>
		<link>https://www.thesilkroadmag.com/2026/08/24/pasta-tirrena-2/</link>
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		<dc:creator><![CDATA[The Silk Road]]></dc:creator>
		<pubDate>Mon, 24 Aug 2026 11:23:05 +0000</pubDate>
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		<guid isPermaLink="false">https://www.thesilkroadmag.com/?p=18405</guid>

					<description><![CDATA[Tirrena: a thousand years of Tuscan land become pasta There is a precise corner of Tuscany, southwest of Florence, where the breeze rising from the Tyrrhenian Sea meets the rolling hills of the Val di Pesa. It is here, among the estates of the Frescobaldi family, that Tirrena is born: a pasta created not simply to nourish, but to tell the story of a place. A name inspired by the sea The name is no coincidence. The ancient Greeks called the Etruscans Tyrrhenians, and the word Tirrena brings together two roots: terra- the land that nurtures the wheat- and Tyrrhenian,…]]></description>
		
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		<title>UNIVERSITÀ DI SCIENZE GASTRONOMICHE DI POLLENZO</title>
		<link>https://www.thesilkroadmag.com/2026/08/24/universita-di-scienze-gastronomiche-di-pollenzo-2/</link>
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		<dc:creator><![CDATA[The Silk Road]]></dc:creator>
		<pubDate>Mon, 24 Aug 2026 08:41:41 +0000</pubDate>
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		<guid isPermaLink="false">https://www.thesilkroadmag.com/?p=18396</guid>

					<description><![CDATA[Food as a key to the world: the University of Gastronomic Sciences of Pollenzo There is a small village in northern Italy, in the heart of Piedmont, land of wine and food excellence, where food is studied in a way unlike anywhere else in the world. Not cuisine. Not food technology. But food in all its complexity: as an ecological system, as a cultural language, as a tool for social transformation. The University of Gastronomic Sciences of Pollenzo (UNISG) was founded in 2004 from a radical idea by Carlo Petrini, the Slow Food movement founder: that food deserved its own…]]></description>
		
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		<title>NEVE DI LATTE</title>
		<link>https://www.thesilkroadmag.com/2026/08/24/neve-di-latte-2/</link>
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		<dc:creator><![CDATA[The Silk Road]]></dc:creator>
		<pubDate>Mon, 24 Aug 2026 08:37:29 +0000</pubDate>
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		<guid isPermaLink="false">https://www.thesilkroadmag.com/?p=18388</guid>

					<description><![CDATA[A natural gelato experience in Rome Neve di Latte offers a distinctive interpretation of one of Italy’s most beloved pleasures: natural, delicate and authentic gelato, created with carefully selected ingredients and a passion for quality. With locations in some of Rome’s most evocative neighbourhoods -including Flaminio, Cavour, Via Veneto, Via Nomentana and Via dei Banchi Vecchi- Neve di Latte invites visitors to experience gelato as more than a simple dessert. Here, it becomes a journey through aromas, textures and flavours, inspired by the world of fine pastry-making and the richness of Italy’s gastronomic heritage. At the heart of Neve di…]]></description>
		
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		<title>GELATERIA DONDOLI</title>
		<link>https://www.thesilkroadmag.com/2026/08/24/gelateria-dondoli-4/</link>
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		<dc:creator><![CDATA[The Silk Road]]></dc:creator>
		<pubDate>Mon, 24 Aug 2026 08:33:43 +0000</pubDate>
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		<guid isPermaLink="false">https://www.thesilkroadmag.com/?p=18379</guid>

					<description><![CDATA[Crafting World-Renowned Artisanal Gelato Since 1992 Founded in 1992 by Sergio Dondoli in the heart of San Gimignano, Gelateria Dondoli is today one of the world’s most renowned artisanal gelaterias. Featured in the leading international guidebooks, it is distinguished by the exceptional quality of its ingredients, its continuous pursuit of creativity, and its deep connection to the Tuscan territory. The gelato is crafted using carefully selected premium ingredients, including San Gimignano DOP saffron, Vernaccia wine, Vinsanto, and biodynamic milk from Fattoria di Camporbiano. The milk comes from cows adopted by the gelateria, raised with the highest standards of animal welfare…]]></description>
		
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		<title>CAPPADONIA GELATI</title>
		<link>https://www.thesilkroadmag.com/2026/08/24/cappadonia-gelati-4/</link>
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		<dc:creator><![CDATA[The Silk Road]]></dc:creator>
		<pubDate>Mon, 24 Aug 2026 08:29:35 +0000</pubDate>
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		<guid isPermaLink="false">https://www.thesilkroadmag.com/?p=18370</guid>

					<description><![CDATA[More than an ice cream: a Sicilian masterpiece At Cappadonia Gelati, every scoop is a tribute to Sicily- its land, its flavors, and its traditions. More than just a sweet indulgence, it’s a sensory experience shaped by passion, craftsmanship, and a deep respect for nature. Founded by Antonio Cappadonia in the small town of Cerda, where the production lab still thrives, Cappadonia Gelati has become a benchmark for authentic Sicilian gelato. From local fruits to time-honored recipes, every detail reflects Antonio’s lifelong dedication to quality and innovation. Antonio’s journey began in the 1980s, inspired by the rich culinary heritage of…]]></description>
		
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		<title>GELATERIA ARTIGIANALE IL POLIPETTO GOLOSO</title>
		<link>https://www.thesilkroadmag.com/2026/08/24/gelateria-artigianale-il-polipetto-goloso-2/</link>
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		<dc:creator><![CDATA[The Silk Road]]></dc:creator>
		<pubDate>Mon, 24 Aug 2026 08:19:54 +0000</pubDate>
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		<guid isPermaLink="false">https://www.thesilkroadmag.com/?p=18361</guid>

					<description><![CDATA[Authentic artisan gelato on the Roman coastline Located in Marina di San Nicola, a charming seaside village on the Roman coastline, about 25 km north of Rome and just 5 km from the centre of Ladispoli, Il Polipetto Goloso is an artisan gelateria created by Gianluca Quinzi in 2007. Open during the spring and summer months, from March to September, the gelateria has become a favourite destination for those looking for authentic Italian gelato made with passion, creativity and carefully selected ingredients. At Il Polipetto Goloso, quality starts with the choice of raw materials. The gelato is prepared using fresh,…]]></description>
		
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		<title>PASTICCERIA ADOLFO STEFANELLI</title>
		<link>https://www.thesilkroadmag.com/2026/08/24/pasticceria-adolfo-stefanelli-2/</link>
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		<dc:creator><![CDATA[The Silk Road]]></dc:creator>
		<pubDate>Mon, 24 Aug 2026 08:14:03 +0000</pubDate>
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		<guid isPermaLink="false">https://www.thesilkroadmag.com/?p=18353</guid>

					<description><![CDATA[Where tradition meets innovation Established in Milan in 2018, Pasticceria Adolfo Stefanelli was born from its founder’s desire to make fine pastry accessible to everyone, through creations that combine quality, research, and artisanal craftsmanship. Today, the project has grown to encompass two locations across the city, while preserving the same philosophy that has distinguished it from the very beginning. Adolfo Stefanelli’s Apulian roots, combined with the professional experience he gained in Italian pastry kitchens and international settings, have given rise to a pastry shop with a truly distinctive character. The traditions of Southern Italy meet Milan’s gastronomic culture and the…]]></description>
		
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		<title>ALESSANDRO RACCA</title>
		<link>https://www.thesilkroadmag.com/2026/08/24/alessandro-racca-2/</link>
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		<dc:creator><![CDATA[The Silk Road]]></dc:creator>
		<pubDate>Mon, 24 Aug 2026 08:08:53 +0000</pubDate>
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		<guid isPermaLink="false">https://www.thesilkroadmag.com/?p=18342</guid>

					<description><![CDATA[Alessandro Racca: redefining contemporary Italian haute pastry and gelato In the landscape of Italian haute pastry and artisanal gelato, Alessandro Racca stands out as one of the most authoritative and innovative figures of his generation. Born into a family of pastry chefs, he grew up immersed in the rhythms and knowledge of the family workshop, developing an early and instinctive connection with the craft. His precocious talent emerged at just 15 years old, when he won the gold medal as “Young Gelato Maker,” an award presented by Alberto Pica, then president of the Italian Gelato Makers Association. His professional journey…]]></description>
		
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		<title>RISTORANTE PATTY DA DIEGO</title>
		<link>https://www.thesilkroadmag.com/2026/08/24/ristorante-patty-da-diego-2/</link>
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		<dc:creator><![CDATA[The Silk Road]]></dc:creator>
		<pubDate>Mon, 24 Aug 2026 08:01:35 +0000</pubDate>
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		<guid isPermaLink="false">https://www.thesilkroadmag.com/?p=18333</guid>

					<description><![CDATA[Four Hundred Kilometers for a Risotto In Riccione, there’s a restaurant people cross half of Italy for. We went to find out why. There are restaurants people choose because they happen to be “on the way,” and restaurants that are the destination themselves. Patty in Riccione belongs to the second category. Set practically on the sand within Spiaggia 129, in the Marano area, this restaurant is considered by many the “Mecca” of raw seafood for the freshness of its oysters, langoustines, and red and violet prawns. But plenty of people swear they’d cross half of Italy just to taste its…]]></description>
		
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		<title>OSTERIA DEL PODESTÀ</title>
		<link>https://www.thesilkroadmag.com/2026/08/24/osteria-del-podesta-2/</link>
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		<dc:creator><![CDATA[The Silk Road]]></dc:creator>
		<pubDate>Mon, 24 Aug 2026 05:41:16 +0000</pubDate>
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		<guid isPermaLink="false">https://www.thesilkroadmag.com/?p=18322</guid>

					<description><![CDATA[Bringing Bologna to the table There are places you simply visit, and places you truly experience. Osteria del Podestà was born from this very idea: to be an osteria, of course, but above all a place that tells the story of Bologna through the things this city does best: great food, warm hospitality, long meals shared around the table, sport, music, and that unmistakable way of being together that’s difficult to explain, yet instantly recognizable once you’ve lived it. Our kitchen is guided by one simple principle: serve dishes the way tradition intended. Because when the ingredients are exceptional and…]]></description>
		
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		<title>OSCIALÈ STREET FOOD</title>
		<link>https://www.thesilkroadmag.com/2026/08/24/osciale-street-food-2/</link>
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		<dc:creator><![CDATA[The Silk Road]]></dc:creator>
		<pubDate>Mon, 24 Aug 2026 05:37:22 +0000</pubDate>
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		<guid isPermaLink="false">https://www.thesilkroadmag.com/?p=18313</guid>

					<description><![CDATA[Where the burger speaks Sicilian Oscialè Street Food is one of those places where you just know you’ll feel good. It is located in Piazza Esedra, on the seafront of Avola, where families gather on summer evenings alongside many tourists. The menu is a journey through southeastern Sicily: Giarratana onions, Pachino tomatoes, extra virgin olive oil from the Iblei Mountains, Palazzolo Acreide sausage, Ragusano cheese, Sicilian beef, tuna, anchovies, and Avola almonds. Here, the hamburger stops being an imported product and becomes an expression of Sicilian identity. Each sandwich tells the story of a place, a producer, a raw ingredient.…]]></description>
		
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		<title>RISTORANTE SARACENO D’ORO POSITANO</title>
		<link>https://www.thesilkroadmag.com/2026/08/24/ristorante-saraceno-doro-positano-2/</link>
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		<dc:creator><![CDATA[The Silk Road]]></dc:creator>
		<pubDate>Mon, 24 Aug 2026 05:32:54 +0000</pubDate>
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		<guid isPermaLink="false">https://www.thesilkroadmag.com/?p=18304</guid>

					<description><![CDATA[Positano and Saraceno d’Oro: A Story of Sea, Hospitality and Tradition Positano is one of the most iconic destinations of the Amalfi Coast and a symbol of the Italian Dolce Vita, but it began as a small fishing village shaped by the sea, trade, and maritime life. According to legend, it was founded by Poseidon and dedicated to the nymph Pasitea, while in Roman times it hosted a seaside villa beneath today’s Church of Santa Maria Assunta. During the Middle Ages it became part of the Duchy of Amalfi, with agriculture, fishing, and coastal trade shaping its terraced landscape of…]]></description>
		
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		<title>L’ALCHIMIA RISTORANTE &#038; WINE BAR</title>
		<link>https://www.thesilkroadmag.com/2026/08/24/lalchimia-ristorante-wine-bar-2/</link>
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		<dc:creator><![CDATA[The Silk Road]]></dc:creator>
		<pubDate>Mon, 24 Aug 2026 05:04:41 +0000</pubDate>
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					<description><![CDATA[The quiet sophistication of modern Milanese dining In a city celebrated for its effortless elegance, world- renowned design and vibrant culinary culture, L’Alchimia offers an experience that perfectly captures the spirit of contemporary Milan. Located in one of the most distinguished residential neighborhoods, this refined restaurant invites guests to discover Italian fine dining where tradition, creativity and impeccable hospitality come together in perfect harmony. Founded in 2018 by Alberto Tasinato, former Food &#38; Beverage Manager of the Michelin-starred Seta at the Mandarin Oriental Milan, L’Alchimia was created with a clear vision: to transform every meal into a memorable journey. Since…]]></description>
		
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		<title>MONTE SOLARO CAPRI</title>
		<link>https://www.thesilkroadmag.com/2026/08/24/monte-solaro-capri-8/</link>
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		<dc:creator><![CDATA[The Silk Road]]></dc:creator>
		<pubDate>Mon, 24 Aug 2026 04:59:23 +0000</pubDate>
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					<description><![CDATA[Monte Solaro: the summit of Capri that enchants the world At 589 meters above sea level, Monte Solaro is the highest point on the island of Capri, a place that combines unspoiled nature, breathtaking views, and a fascinating history. From this extraordinary natural terrace, known as the “Terrace of Capri,” visitors can enjoy 360° panoramas encompassing the Gulf of Naples, the famous Faraglioni rock formations, and the surrounding islands. In the 1950s, engineer Francesco Uliscia and his wife discovered this majestic peak during a hike. Struck by its timeless beauty, they decided to make it accessible for everyone by building…]]></description>
		
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		<title>CAPOLINEA BISTROT</title>
		<link>https://www.thesilkroadmag.com/2026/08/24/capolinea-bistrot-4/</link>
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		<dc:creator><![CDATA[The Silk Road]]></dc:creator>
		<pubDate>Mon, 24 Aug 2026 04:41:19 +0000</pubDate>
				<category><![CDATA[Advertorials]]></category>
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		<guid isPermaLink="false">https://www.thesilkroadmag.com/?p=18274</guid>

					<description><![CDATA[A journey through Larian flavors and rediscovered traditions, where every recipe tells the story of our land. Capolinea Bistrot, located just a few steps from the historic Brunate funicular station and offering a stunning view of Lake Como, is a place where time seems to slow down and flavors tell authentic stories. Capolinea Bistrot is not just a restaurant but a sensory experience born from a deep love for the territory and for Lombard and Como culinary traditions. Here, cuisine is a tribute to the land: every day, the best raw ingredients are carefully selected from local producers, favoring genuine…]]></description>
		
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		<title>AL CORSO</title>
		<link>https://www.thesilkroadmag.com/2026/08/24/al-corso-4/</link>
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		<dc:creator><![CDATA[The Silk Road]]></dc:creator>
		<pubDate>Mon, 24 Aug 2026 04:24:30 +0000</pubDate>
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		<guid isPermaLink="false">https://www.thesilkroadmag.com/?p=18263</guid>

					<description><![CDATA[Fresh seafood and traditional Italian cuisine Al Corso Restaurant offers its guests excellent seafood dishes, always prepared with the freshest ingredients and great attention to detail. We especially recommend our seafood starters, as well as our signature first courses featuring house-made bronze-drawn fresh pasta, which are a highlight of our rich menu. Main courses are based on the catch of the day, ensuring the freshest fish available. We also offer fixed-price menus that include a drink and dessert, providing excellent value for money. In addition, the restaurant serves delicious meat dishes made with high-quality cuts. On request, we can prepare…]]></description>
		
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		<title>RISTORANTE IL GARGANO</title>
		<link>https://www.thesilkroadmag.com/2026/08/24/ristorante-il-gargano-6/</link>
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		<dc:creator><![CDATA[The Silk Road]]></dc:creator>
		<pubDate>Mon, 24 Aug 2026 04:20:57 +0000</pubDate>
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		<guid isPermaLink="false">https://www.thesilkroadmag.com/?p=18255</guid>

					<description><![CDATA[A taste of Apulia in the heart of the Verona area Ristorante Il Gargano is a renowned fish restaurant located in Villafranca, just a few kilometers from Verona, where seafood cuisine has long become one of the most sought-after experiences among gastronomy enthusiasts. Established in 1988 as a family-run business by Giuseppe Valenzano, the restaurant has now been passed down to his son Cristoforo and his wife Cristina, who together with their close-knit team continue to carry forward a culinary vision built on passion, continuity, and dedication. Over two generations, Il Gargano has become a reference point for those seeking…]]></description>
		
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		<title>TRATTORIA ZÀ ZÀ</title>
		<link>https://www.thesilkroadmag.com/2026/08/24/trattoria-za-za-14/</link>
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		<dc:creator><![CDATA[The Silk Road]]></dc:creator>
		<pubDate>Mon, 24 Aug 2026 04:15:01 +0000</pubDate>
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		<guid isPermaLink="false">https://www.thesilkroadmag.com/?p=18248</guid>

					<description><![CDATA[Trattoria Zà Zà, cozy atmosphere and recipes handed down over time It was April 7, 1977 when Stefano, just nineteen year old, took over the restaurant: a small space and a reduced menu that made the tables fill up. He has worked from the beginning together with his mother, a fundamental figure in Bondi’s life and also the soul of the restaurant to which he has dedicated his entire life. Mamma Mara, initially in the kitchen with her son, prepares succulent recipes still present in the menu of Zà Zà. Bondi works with the passion and curiosity that distinguish a…]]></description>
		
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