Mariarosaria Bruno
Journalist
Mariarosaria Bruno has been passionately following food and wine for almost 20 years. She sees gastronomy and travel as a way to describe and understand the world through the history, faces, flavours and gestures of those around us and believes that food is culture, before being a matter of taste. She has collaborated with national and industry magazines and worked on books for Italian Gourmet, including Mono by Gianluca Fusto and Profumo di Lievito e Sfoglia by Luca Montersino.
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Nostalgic for the 1980s? Here's everything you need to know for preparing a prawn cocktail, with tips and a recipe from chef Vito Mollica.
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