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).
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...
New Openings in July 2026
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...
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...
Amberjack, peach, fennel with orange, and caper powder
Chef Giuseppe Mulargia’s surprising creationat the FH55 Grand Hotel Palatino in Rome showcases seasonal ingredients with elegance and lightness. We recommend pairing it with the 2019 Trentodoc 1673 Noir Nature from Cesarini Sforza Spumanti. A dish that interprets the flavors...
Villa Svetoni: The Understated Luxury of Vino Nobile
Nestled in the heart of the Montepulciano hills, amid rows of Sangiovese vines and panoramic views that capture the essence of authentic Tuscany, Villa Svetoni Wine Resort & Spa stands out as one of the most compelling wine tourism destinations...
Dei Cappuccini: Signature Cuisine on the Amalfi Coast
At the charming Anantara Convento di Amalfi Grand Hotel, Chef Claudio Lanuto presents a culinary experience deeply rooted in the local region in Dei Cappuccini restaurant. With breathtaking views, impeccable hospitality, and a top-notch wine list, this dinner is well...
Sliced beef with confit cherry tomatoes, arugula and Parmesan
A simple dish, perfect for this season, best served with a slightly chilled bottle of Barbera d’Asti La Tota 2024 from Marchesi Alfieri. The wine’s acidity will bring out the juiciness of the meat. Ingredients for 4 persons: For the...
Antica Dimora Dosio: Staying among the Barolo Vineyards
Perched at the highest point of the Barolo appellation, nestled among the Serradenari vineyards with views stretching all the way to Monviso, Antica Dimora Dosio offers an authentic hospitality experience in the Langhe. A charming boutique hotel nestled next to...
Il Gatto Insaccato restaurant in Selva Nera, Rome (or almost)
A restaurant serving hearty, flavorful dishes in a suburb of Rome. A standout spot in an area that doesn’t have many landmarks, but with a crowd eager to enjoy it. Iolanda Maggio tells us more. Il Gatto Insaccato is located...
Zucchini pie, sweet pecorino cheese and marjoram
Serve on a bed of crispy zucchini, accompanied by Pignoletto Superiore Malagò 2024 Terre Rosse Vallania. The contrast between the soft pie and the bed of crispy zucchini works very well with the acidic tension and savoriness of the wine....
Castello di Semivicoli, Abruzzo’s fascination with wine and history
Between the Maiella and the Adriatic, a 17th-century baronial palace restored by the Masciarelli family has become one of Italy’s most charming wine resorts. Charming rooms, tastings, local cuisine and a busy calendar of events make Castello di Semivicoli an...
Satricvm, fine dining that still excites
Satricvm at Le Ferriere, in the heart of Agro Pontino, Max Cotilli and Sonia Tomaselli prove that fine dining can be creative, engaging and anything but predictable. A gastronomic journey full of technique, personality and surprising pairings, including wines, sake...
Tyrolean-style rabbit with bacon and rosemary
A dish in which the speck recalls the South Tyrolean tradition of the wine we chose for pairing: the Alto Adige Santa Maddalena Classico Loamer 2024 Malojer Gummerhof. Ingredients for 4 persons: 1 rabbit in pieces 100 g speck in...
Réva Resort: swimming pool, spa and starred cuisine
In Monforte d’Alba, the panoramic pool at Réva Resort, the dedicated hospitality facility of the winery of the same name, reopens. For the new season, the property is offering packages dedicated to outside guests as well, combining relaxation, spa treatments,...
Marianna Romano, soul of the Marinella Restaurant cellar
At Borgo Santandrea in Amalfi, Marinella Restaurant offers precisely executed local cuisine and one of the Coast’s most interesting wine lists. Credit also goes to Marianna Romano, a young and trained head sommelier, who guides a selection of nearly 1,800...
Paccheri with bell peppers cream, olives, capers and almond sauce
A lively dish where the roasted sweetness of the bell peppers meets the savoriness of the taggiasche olives and the unexpected delicacy of the almond sauce. We pair it with Verdicchio Castelli di Jesi Classico Le Vaglie 2024 Santa Barbara,...
La Raia, signature hospitality in the heart of Gavi
Among biodynamic vineyards, woods, lakes and contemporary art installations, La Raia has transformed hospitality into an immersive experience in the Gavi landscape. The historic Locanda, a relais with Michelin Green Star restaurant, is now flanked by Il Borgo, an ancient...