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).
The new frontiers of wine tourism in Sicily
The talk “Oenotourism and artificial intelligence, for a new fruition of the territory” brought together Consorzio Sicilia Doc, Assovini Sicilia and Treccani Accademia. Topic the new frontiers of wine tourism, a key driver for the growth of Sicilian wineries. Oenotourism,...
Savory pie with ribs, bacon and fontina cheese
To this savory pie, one of an infinite number possible, we pair Lago di Caldaro/Kalterersee Classico Superiore Leuchtenberg 2023 Cantina Kaltern, since the many facets of this dish call for a wine of acknowledged pliability. Ingredients for 4-6 people: For...
Planeta and the widespread resort in Menfi
A journey through the landscapes of Menfi, among great wines, signature cuisine and Planeta’s signature hospitality. Planeta facilities in Menfi, perfectly integrated with the territory, together offer an articulated experience that best expresses the company’s hospitality and values. The 2025...
Il Cortile at the Hotel Romeo in Rome
Under the supervision of the great Alain Ducasse, the luxurious Alain Ducasse Restaurant was born in Rome with the less demanding Il Cortile Food Court attached. Luciano Lombardi tells us about it. In Rome, for the past few weeks, in...
Hake with avocado and green pesto
This recipe is inspired by a dish by Chef Mitch Tonks, adapted to meet SmartFood program guidelines, and features hake from sustainable fisheries. We pair it with Cesarini Sforza’s Trentodoc 1673 Brut Millesimato 2020. Ingredients for 2 persons: 1 fillet...
Gourmet cheeseburger with caramelized onion
The sweetness of the caramelized onion and the intensity of the cheese from the cheeseburger marry with the fruitiness and structure of Morellino di Scansano Heba 2021 Fattoria di Magliano. The acidity of the wine degreases the palate and accompanies...
Borgo San Felice Resort, kicking off the 2025 season
After a record-breaking 2024, Borgo San Felice Resort is ready to welcome new guests with a host of new amenities. Borgo San Felice Resort is a 5-star diffuse hotel nestled in the iconic Tuscan countryside of Chianti Classico. Part of...
L’Ozio Ristorante, inside “Lo Zio d’America” in Rome
At last, L’Ozio Ristorante is back in the limelight with a great protagonist: Dino de Bellis, a reliable chef in the Capital. This is told by Vignadelmar, who is Dino’s admirer and friend. This review must begin with an exclamation:...
Stuffed baked onions
The filling of these baked onions is beef and gorgonzola. We pair it with Veneto Bianco Multivintage Hey French, You Could Have Made This But You Didn’t, Edition IV, Pasqua Vigneti e Cantine Ingredients for 4 persons: 4 large onions;...
Enoteca Quartino in Rome, lots of fine wine and good accompanying food
Enoteca Quartino is a nice place, small and cozy, walls covered with wine, from refrigerators or shelves. Enoteca Quartino, as the name promises, is a temple of wine, but the cuisine is also of a good standard. Luciano Lombardi tells...
Orecchiette pasta with ventresca of black piglet
Recipe by chef Antonio Gentile of Masseria AuraTerrae whose full name is: Orecchiette al grano arso with ventresca di maialino nero, candied tomatoes, pecorino cheese balls on cream of zucchini and buffalo. We pair it with Salina Rosso Guardiano del...
Miseries and nobility of pasta, last part
From a curious tool used occasionally by the nobility, to an everyday utensil found on every table: Stefano Milioni tells us about the rise of the fork thanks to pasta. We saw last Wednesday how in the first half of...
Risotto with Franciacorta CruPerdu
An elegant risotto, perfect for a spring lunch. The Franciacorta Extra Brut CruPerdu Grande Annata Millesimato 2016 Castello Bonomi with its freshness and elegance, enhances the flavor of the rice and the slightly acidic fresh note. During the Spring Festival...
Emma Pizzeria Restaurant in Rome, great quality
Right in the center of Rome is the pizzeria-restaurant Emma, an establishment that satisfies everyone (even those who don’t want to eat pizza) and offers an impressive wine list in terms of quality and quantity. Vignadelmar has been there. In...
Linguine with Etna Lemon Igp
Tasty recipe by chef Giorgio Locatelli, which we pair with Puglia Negroamaro Rosato Rohesia 2024 Cantele, which from this vintage features the convenient screw cap closure. First Italian to earn Michelin star abroad, Chef Locatelli is known for his fine...
Misery and nobility of pasta: part four
This Wednesday, Stefano Milioni takes us to Naples to find out that the “mangia mangiiamaccheroni” became such only through Spanish rule. And that dry pasta awaited a foreign guest to become a gourmet dish. Contrary to what anyone would imagine,...
Risotto with scampi and citrus
A refined dish, perfect for enhancing the elegant, citrus notes of the Alto Adige Pinot Bianco / Südtirol Weissburgunder Riserva Five V Years 2015 Kellerei Meran, which perfectly balances the sweetness of the scampi and the acidity of the citrus....
Rosewood Castiglion del Bosco reopens March 21
In the heart of Val d’Orcia, at the Rosewood Castiglion del Bosco resort, the original gastronomic stop at Campo del Drago Restaurant** and the new experiences A Casa dello chef, Sapore di Mare and Dipingi & Degusta. Rosewood Castiglion del...
Miseries and nobility of pasta: part three
Stefano Milioni ‘s excursus on pasta continues. We go through literature to discover the differences between dry and fresh pasta. As we have seen in past episodes, pasta is a poor, humble product, invented to preserve the food staple from...
Amberjack tartare
We pair this amberjack tartare with Franciacorta Extra Brut Millesimato 2020 Freccianera Franciacorta Fratelli Berlucchi. From the delicacy of the sea to the vibrancy of citrus with chef Daniele Arzilli’s recipe. Lo chef Daniele Arzilli of Granace Restaurant of the...
Jackie O’ in Rome, a plunge into the past
Luciano Lombardi, aka Vignadelmar, went to dinner at Jackie O’, a historic venue of Via Veneto and the Dolce Vita. Since 1972 he has continued undaunted in his path and by no means disappoints in either the cuisine or the...
Miseries and nobility of pasta: part two
Today Stefano Milioni explains the secrets of grain procurement and storage in ancient Rome. He thus takes us to discover the origin of pasta. We have seen in the previous installment, how Rome had reached 1.5 million inhabitants. Feeding a...
Gramigna with sausage
Gramigna pasta with sausage is one of the typical dishes of Emilian cuisine, and the version we are proposing is that of the Compagnia Amatori della Pasta. We accompany it with Morellino di Scansano BellaMarsilia 2022 PoggioargentierA. Ingredients for 4...
Miseries and nobility of pasta: part one
A rich excursus by Stefano Milioni on Italy’s most beloved food, pasta, starts today. From its humble origins in ancient Rome to the refinements of contemporary cuisine. Follow us every Wednesday to learn more and more. Throughout the world there...
Baked lasagna with meat sauce
This traditional Italian dish, lasagna al forno, goes well – when dressed with meat sauce – with Amarone della Valpolicella 2015 Ca’ Pigneto. Ingredients for 6-8 people Bolognese ragout: 600 g minced meat (half beef, half pork); 1 carrot; 1...
Blu Restaurant at Villa Aragonese, on the Campi Flegrei
Accompanied by a breathtaking panorama, Blu Ristorante in Villa Aragonese is an establishment in which you must make a stop, to enjoy tasty seafood cuisine that enhances the authenticity of the ingredients. Antonella Amodio was there for us. Overlooking the...
Fettuccelle of love
To surprise on Valentine’s Day, here is a recipe from Chef Giuseppe Mulargia of Le Spighe Restaurant at theFH55 Grand Hotel Palatino in Rome: Fettuccelle of love with Cheese and Pink Pepper, Mazara Red Shrimp and Lemon. We pair it...
Hare paté
This is a richly flavored dish, perfect for special occasions, but one to try without waiting for one. We pair it with Valtellina Superiore Riserva Altitude 2019 Mamete Prevostini. Ingredients for 6-8 people: 500 g Of hare meat (cleaned and...
Il Borro in winter
From January 24 to March 1, 2025, Il Borro resort opens its doors on weekends for a unique experience between wellness and nature. An exclusive retreat to discover Tuscany in a season of quiet and wonder. Getting to Il Borro,...
Rabbit porchetta
We pair this typical Marche dish with a local wine made from the native Lacrima grape: the Marche Rosse Costa Lisiano 2022 Podere Vito Cardinali. Ingredients for 4 persons: 1 whole rabbit (about 1.5 kg), already gutted; 150 g taut...