Gourmet
The Gourmet section is dedicated to articles that span the great world of food, from restaurant reviews to recipes, from particular foods to places to go to eat (or sleep).
Stuffed Meatloaf with Provolone, Mushrooms and Spinach
A “roll” of meatloaf that goes very well with the Chianti Classico Gran Selezione Valore di Famiglia 2021 Famiglia Cecchi, because the acidity of Sangiovese cleanses the mouth of fattiness and succulence (meat and cheese) while the wine’s spicy notes...
New openings February 2026
In this column we report the month's new openings of restaurants and wine bars throughout Italy. These are not reviews, but previews of newly opened or opening establishments. An observatory on the ferment of the sector, including gastronomic novelties and...
Pici with white Cinta Senese ragout, fennel and black olives
A first course that smells of Maremma: essential, Mediterranean, intense but not heavy. The succulence of the pork and the aromatic note of the fennel find in Morellino di Scansano 2024 Col di Bacche a natural companion, capable of enhancing...
Tagliatelle with beef ragout, cocoa beans and bay leaf
Recipe by Executive Chef Antonello Sardi of the Serrae Villa Fiesole Restaurant*, inside the boutique hotel FH55 Hotel Villa Fiesole. We propose a pairing not “by tradition,” but by structural affinity and intelligent aromaticity with Illuminati‘s Montepulciano d’Abruzzo Ilico 2022....
Enoteca Meucci, Cortona: between great wines and generous cuisine
Even in winter, Enoteca Meucci impresses with its well-executed dual souls. Upstairs, the restaurant offers traditional basic cuisine with appealing personal variations and decidedly generous portions. Below, the wine bar is a paradise for those who like to choose: Tuscany...
Risotto with sour butter, chicken jus and bay leaf powder
Recipe by Giancarlo Perbellini for Bertani. A risotto that combines the creamy delicacy of Italian tradition with intense and surprising flavor details. Perfect paired with a glass of Amarone della Valpolicella Classico 2016 Bertani. Chicken jus gives depth and savoriness,...
Pizza and bubbles at Life Pizzeria Restaurant near Rome
Thin, crunchy Roman pizza, quality ingredients, and an evening all about pairing with bubbles: at the Life Pizzeria Restaurant in Mentana (near Rome) Vignadelmar tested the pizzas on the menu and the new high-hydration dough. On the occasion of an...
Maggiore lake perch with light cream of Pecorino Romano cheese, browned pears and pine nuts
Inspired by a dish created by chef Andrea Cane, owner of Osteria del Vergante in Invorio (NO), slightly lightened. We propose it with Friuli Colli Orientali Ribolla Gialla 2024 Monviert. A choice that focuses on freshness and acidic tension to...
New openings January 2026 – update
In this column we report the month's new openings of restaurants and wine bars throughout Italy. These are not reviews, but previews of newly opened or opening establishments. An observatory on the ferment of the sector, including gastronomic novelties and...
Mascarpone and smoked salmon orecchiette with lemon scent
This orecchiette recipe is very easy and quick to prepare and the result is tasty. We pair it with Montecucco Vermentino Irisse 2023 ColleMassari, which cleanses the creaminess of the mascarpone, holds the smoky and savory part of the salmon...
Bottega Vini opened in Cortina
Antica Bottega del Vino, the iconic Veronese wine venue owned by the Historic Amarone Families, opened its Ampezzo location last Dec. 30 ahead of the Winter Olympics. It is Bottega Vini and, no, it will not be a pop-up. Flavia...
Leek and lemon zest risotto
Here is a leek risotto tailored to the Soave Superiore Classico Castellaro Tufaie 2023 Bolla: elegant, territorial, with a gastronomic touch but never overpowering the wine. The sweetness of the leek enhances the savoriness of the Soave, the addition of...
Tyrolean goulash
We pair this rich, traditional goulash dish with Lagrein Alto Adige 2024 Muri-Gries, which enhances the sweetness of the onions, paprika and succulence of the meat. Ingredients for 4 persons: 800 g beef (shoulder or priest’s cap), cubed 500 g...
Porcini mushrooms, mountain potatoes, leeks and nepitella
This recipe was created by Chef Antonello Sardi of Ristorante Serrae* at the elegant FH55 Hotel Villa Fiesole to celebrate the scents of the Tuscan woods. What better than to pair it with Chianti Classico Terre di Prenzano 2022 Vignamaggio?...
Red potato gnocchi with pink shrimp cream, mozzarella from Campania and lemon
Embrace fresh ingredients and Mediterranean scents for Chef Giuseppe Mulargia’s recipe from theFH55 Grand Hotel Palatino in Rome. We drink together Verdicchio dei Castelli di Jesi Classico Superiore Casal di Serra 2024 Umani Ronchi. A gnocchi recipe that transforms simple...
Pork cheek braised in red wine
This black Caserta pork cheek braised in red wine, potato cream sauce and crispy leek is proposed by chef Alfonso Pepe of the5*L Ara Maris Hotel in Sorrento. We pair it with Barbera d’Asti Superiore La luna e i falò...
New openings December 2025 – update
In this column we give an account of the month's new restaurant and wine bar openings up and down the peninsula. These are, it should be pointed out, reports and not reviews, as none of us have yet had the...
Kizuna, an immersive journey into cultural and culinary Japan
This was the second year that Kizuna, the festival dedicated to the culture of Japan-its cuisine, its art, its history-has landed in Rome. This year the Officine Farneto space on the weekend of October 24-26 was transformed into a corner...
Fusilloni gorgonzola, walnuts and caramelized pears
Here is a quick and easy recipe (it’s ready in 20 minutes) that goes very well with Elena Walch’s Alto Adige Gewürztraminer Vigna Kastelaz 2023. Gorgonzola recalls the wine’s intensity and structure, which in turn balances the cheese’s savory/herbal note....
Cream of chickpea soup with clams
A cream of chickpea soup with clams is a delicate dish but with a double soul: the creaminess and sweetness of the legumes and the marine savoriness of the clams. It needs a wine that has freshness and savoriness to...
Sole di San Martino, the taste that lights up Christmas
Christmas is approaching, so let’s explore Sole di San Martino’s Christmas gift boxes: Italian artisanal cremini, truffles and chocolates, perfect for an elegant and mouth-watering gift. Iolanda Maggio tells us about them. When Christmas comes, every detail takes on a...
Tagliatelle with beef ragout, cocoa beans and bay leaf
Fresh handmade pasta embraces a rich and deep ragout, enhanced by unexpected notes of bitter cocoa and the subtle scent of bay leaves. Executive Chef Antonello Sardi, creative soul of the 1-Michelin-starred Serrae Villa Fiesole Restaurant in the elegant FH55...
Travel in Maremma with Rocca di Montemassi
The Maremma you now … expect. Chronicle of a stay among jealously guarded flavors and culinary traditions, sublime wines and a resort that alone justifies a dream getaway to Tuscany. Fabio Cartei has been there for us. Maremma: historically no...
Late radicchio and Monte Veronese risotto
The scent of autumn in a dish: risotto with late radicchio and Monte Veronese. In the glass, the Valpolicella Ca’ Fiui 2023 Corte Sant’Alda, harmonious and velvety, completing the picture with balance and freshness. Late radicchio risotto is a classic...
New openings November 2025 – update
In this column we give an account of the month's new openings of restaurants and wine bars up and down the peninsula. These are, it should be pointed out, reports and not reviews, as none of us have yet had...
Pumpkin gnocchi with hazelnut butter, macaroons and Bitto cheese
We pair this seasonal recipe with pumpkin with Chianti Rùfina Riserva Terrælectæ Vigneto Lastricato 2020 Castello del Trebbio, which perfectly balances the sweetness of the pumpkin and macaroons, the toastiness of the hazelnut butter, and the savoriness and persistence of...
Pumpkin risotto and goat blue fondue
Chef Francesco Sodano, executive chef of the Riviera restaurant on Lake Garda and the Famiglia Rana* restaurant in Verona, offers a very tasty version of the classic pumpkin risotto. We pair it with Trentodoc Riserva 1673 Cesarini Sforza Spumanti. This...
The Enoteca dei 100 Barolo in Cologno Monzese
In the Milanese hinterland, just a stone’s throw from the city, is this establishment that hides in its neighborhood tavern-like appearance a jewel of a wine list. It is the Enoteca dei 100 Barolo in Cologno Monzese. Off the city...
Sea bass fillet on potato cream and lemon
We enrich the recipe by flavoring it with herb-flavored oil and pair it with Lugana Brut Nature Metodo Classico Millesimato 2022 Perla del Garda. Recipe and pairing by Stefania Vinciguerra. Ingredients (for 4 people) 4 fillets of sea bass (branzino)...
Hic – Vizi & Sfizi in North Rome
Those who know the Primavalle neighborhood “by hearsay” might twist their mouths, but they would be wrong. Hic, Valentina Malgieri’s place, is the ideal place to spend a very pleasant evening, nibbling on good things and drinking with friends. Iolanda...