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).
QB Cucina, the vegetarian side of Chianti
At One Belvedere Tuscany, near Castellina in Chianti, the cuisine is entirely vegetarian, from breakfast through dinner. Chef Federico Viti creates imaginative dishes with some Asian influences, while also showcasing the estate’s own produce. It’s a culinary discovery that can...
Pumpkin risotto with porcini mushrooms and toasted hazelnuts
The sweetness of the pumpkin, the aroma of porcini mushrooms, and the crunch of hazelnuts come together in an autumnal risotto that we pair with the Mastroberardino Fiano di Avellino Radici 2025. The wine’s freshness balances the creaminess of the...
Castello di Velona, between Brunello and thermal springs
A medieval fortress overlooking the Val d’Orcia, where your stay combines wine, cuisine, and wellness. At Castello di Velona, nestled among the vineyards of Montalcino, guests can stay in historic rooms or suites featuring thermal water and discover the estate’s...
Nannini Restaurant in Livorno: Matteo’s dry-aged fish
In Antignano, the home of cacciucco, chef Matteo Nannini challenges the cult of freshly caught fish with extended aging periods and a culinary approach that highlights even the least conventional parts. With references to the sea, Asian influences, and a...
New Openings in October 2026 – Update
In this column, we highlight the month’s new restaurant and wine bar openings throughout Italy. These aren’t reviews, but previews of venues that have recently opened or are about to open. It’s a snapshot of the sector’s vibrancy, featuring culinary...
Palazzo di Varignana: Nestled among vineyards and warm hospitality
Nestled in the hills of Bologna, Palazzo di Varignana combines a stay among vineyards and olive groves with a diverse culinary experience. In the fall, the estate’s wines, walks, and the spa take center stage. Wine tastings are temporarily held...
Braised beef cheek with celeriac purée
This dish can also be prepared the day before, leaving only the side dish to be prepared just before serving. The juiciness of the meat complements the body of the Banfi Toscana Rosso ExcelsuS 2020, which we recommend pairing with...
Divinity Restaurant and Tenuta di Fiorano
A dinner on the terrace of the Divinity Restaurant, just a short walk from the Pantheon, brings together the cuisine of young chef Simone Cammertoni and the wines of Tenuta di Fiorano. With perfect food-and-wine pairings and views over the...
Tenuta Santa Caterina: Autumn lives in the vineyard
In Grazzano Badoglio, in the Asti region of Monferrato, Tenuta Santa Caterina welcomes guests to a historic estate with six rooms overlooking the countryside. Recognized for “wine tourism” in The Essential Guide 2027, the relais combines the pleasure of a...
Cod, zucchini, and lemon fritters
A delicate yet flavorful recipe, perfect for the freshness and extra brut style of the Conegliano Valdobbiadene Prosecco Superiore Rive di Ogliano 2025 BiancaVigna. The creamy effervescence and distinct freshness of the Rive di Ogliano Millesimato BiancaVigna lighten up the...
Saffron risotto with langoustines and almonds
A recipe designed to pair with the Toscana Bianco Lodano 2024 Tua Rita: the sweetness of the langoustines and the notes of saffron complement the aromatic profile of Traminer and Riesling, while the creaminess of the risotto harmonizes with the...
Herb-roasted Guinea Fowl with celeriac and almonds
An elegant yet unpretentious dish, in which the flavorful guinea fowl complements the body of the selected wine: the Friuli Colli Orientali Friulano Riserva 2023 Monviert. Ingredients for 4 people 1 guinea fowl, cut into 8 pieces 600 g of...
Osteria del Conte: Tuscany at Its most authentic
In the historic center of Montepulciano, just a short walk from Piazza Grande and the Fortress, the Osteria del Conte offers authentic Tuscan cuisine based on family recipes, seasonal ingredients, and local products. It’s a welcoming spot where you can...
Thyme-scented rabbit fricassee with shallots and hazelnuts
The delicate flavor of the rabbit and the velvety sauce complement the body of the Trebbiano d’Abruzzo Terre di Chieti Riserva Marina Cvetic 2024 Masciarelli, which we recommend pairing with this dish. Ingredients for 4 people 1 rabbit, cut into...
Paca moves to the vineyards of Tenuta Ceri
Niccolò Palumbo’s Michelin-starred restaurant is leaving downtown Prato and moving to Carmignano. Starting in September, it will be part of a project that includes a winery, seven suites, and events. This shift in scale reflects the evolution of wineries toward...
Roasted turbot with fennel, potatoes, and almonds
The turbout complements the full-bodied character of the Castelli di Jesi Verdicchio Riserva Classico Plenio 2023 from Umani Ronchi that we recommend pairing with this dish, while fennel and wild fennel evoke its notes of anise and aromatic herbs. Ingredients...
Stuffed zucchini with veal, ricotta, and herbs
A summer dish to be served warm—flavorful but not overly complex. Perfect for pairing with the 2024 Grignolino d’Asti Arlandino from Tenuta Santa Caterina, to be served at 12°C. Ingredients for 4 persons: 4 large zucchini 250 g ground veal...
Lo Scoglietto: Seafood cuisine and a surprising wine cellar
Located on the Rosignano Solvay waterfront, the historic Lo Scoglietto beach club is also a noteworthy dining destination. Seafood takes center stage in Isabella’s cuisine, and the restaurant offers a remarkably extensive wine selection, the result of Claudio’s experience and...
With a fishing rod among the restaurants of the Etruscan Coast
Paolo Valdastri offers us a roundup of restaurants you won’t want to miss if you’re on vacation (or a business trip) along the famous Etruscan Coast, south of Livorno. There are two issues to address. The first is the old...
Amberjack fillets on a bed of eggplant purée, confit cherry tomatoes, and thyme
The savory flavor of the amberjack and the tender texture of the eggplant are perfectly balanced by the freshness of the Roma Bianco Vulc Num 2025 from Tenimenti Leone. The yellow cherry tomatoes echo the wine’s notes of yellow fruit...
Dinner on the Avenue: Valpolicella takes a seat at the table
On Sunday, August 2, one of Valpolicella’s most enchanting summer events returns. Cantina Buglioni is organizing the latest edition of “Cena nel Viale”: a banquet under the stars among the vineyards of Dimora Buglioni, featuring a menu created by four...
Cantine Isola: 130 years of wines for every budget
Via Paolo Sarpi 30, in the heart of Milan. Forty square meters, two thousand wine labels, and a counter that’s a stage. Cantine Isola—a wine shop with a tasting bar—is celebrating its 130th anniversary and has no intention of moving,...
Ricotta gnocchi with herbs, zucchini purée, lemon, and toasted almonds
A summer recipe that’s not too complicated (it does require a bit of manual work to knead the gnocchi), which pairs very well with the Terre d’Abruzzo Pecorino Feuduccio 2025 Il Feuduccio. The zucchini cream and ricotta bring out its...
San Pietro a Pettine: Cuisine on a human scale
A restaurant, a farm estate, a place where the landscape, olive groves, woods, and cuisine blend seamlessly. In Trevi, San Pietro a Pettine is launching its new “Menù Libero,” a concept that puts the guest back at the center of...
Corn and rice penne pasta with cashew pesto and lemon zest
A fresh, gluten-free first course that’s quick and very easy to prepare, which we serve with the Colli di Luni Vermentino Etichetta Nera 2025 from Cantine Lunae Bosoni. In this recipe, the delicate flavor of cashews is enveloped by the...
Lemon Tagliolini with shrimp, zucchini, and thyme
A summer recipe that we pair with the 2022 Alto Adige Chardonnay Riserva Freienfeld from Kellerei Kurtatsch. The natural sweetness of the shrimp complements the ripe fruit of the Chardonnay, while zucchini, thyme, and lemon harmonize with its freshness. Ingredients...
Osteria dei Merli: A compelling stop in Bolgheri
If you happen to be passing through the Bolgheri area, we recommend stopping by the Osteria dei Merli. The cuisine is refined yet simple, featuring authentic flavors and high-quality ingredients. The wine cellar is impressive and well-stocked with local wines,...
Zucchini, ricotta and mint flan with Parmesan cream
For this flan, we suggest an elegant pairing that plays on the balance between smoothness, aromas, and a lively palate. The sweetness of the zucchini and ricotta harmonizes with the fruitiness of the Roma DOC Malvasia Puntinata 2025 from Cantina...
La Brisa, the Milanese restaurant where Diabolik lives
In the heart of old Milan, Ristorante La Brisa combines signature cuisine, an intimate atmosphere, and a truly unusual history. The owner, Antonio “Tojo” Facciolo, is the son of the legendary illustrator of Diabolik and shares a family connection that...
New Openings June 2026 – Update
In this column, we highlight the month’s new restaurant and wine bar openings throughout Italy. These are not reviews, but previews of venues that have recently opened or are about to open. It’s a snapshot of the sector’s vibrancy, featuring...