Cream, bacon pieces and industrially grated cheese: when does a dish lose the right to be called carbonara? After a major disappointment near Charleroi, we take a closer look.

Escalope and pasta on the same plate: Italian tradition or a Belgian adaptation? Wallonie Gourmande takes a view without oversimplifying Italian cuisine.

In Cetara, anchovies, salt and time create an amber condiment of remarkable intensity. Its history, production and uses in cooking.