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 sense of discovery
The sense of discovery in gastronomy is nothing more than the application of the classic sixth sense. Not an innate talent, but an aptitude to be developed and cultivated. Our five senses are an extraordinary physiological resource but they can...
Emergentesala 2024
Emergentesala 2024: The competition, conceived by journalists Luigi Cremona and Lorenza Vitali, identifies young talents under 30 in room service in our restaurants. At the end of January, I was invited to to be part of the jury of the...
Enriched gricia spaghettoni
To these spaghettoni alla finta gricia, created by chef Matteo Giudici, we pair the Venezia Chardonnay Bianco dell'Arnasa 2022 from Castello di Roncade Ingredients for 4 persons: 320 g bronze-drawn spaghettoni; 10 sage leaves; 80 g butter; 100 g julienne-cut...
New openings February 2024: update
In this column we give an account of new restaurant and wine bar openings up and down the peninsula. These are, it should be pointed out, reports and not reviews, since none of us has yet had the opportunity to...
Italy and the tortuous journey to the “Bocuse d’or” 2025
The Italian Federation of Chefs' Gala Dinner Show can be considered a prelude to Italy's participation in the world's most prestigious single chef gastronomic competition: the "Bocuse d'or." In mid-January, I was invited to the “ Gala Dinner Show 2024...
Sockeye wild salmon on potato flan
We complete the recipe with toasted almonds and lettuce broth. We drink with it Bulichella's new Vermentino cru: the Costa Toscana Vermentino Tuscanio 900 2022. The recipe is signed by. Gianpaolo Ghilardotti, chefpreneur at the helm of Foodlab, an all-Italian...
Bolfo Family Relais Le Fontanelle
Among the hills of Chianti Classico, the Val di Picciola is rediscovered: an area devoted to viticulture and discovered by the Bolfo Family twenty-five years ago. Vallepicciola is the ideal wine tourism destination for those who enjoy traveling among vineyards,...
Bar Longhi, The Gritti Palace in Venice
In one of the most beautiful places in the world, an aperitif impossible to forget: we are at Bar Longhi of the Gritti Palace in Venice. I love Venice like few other cities in the world-Rome, Paris and Moscow. A...
Risotto with Amarone della Valpolicella
Risotto all'Amarone della Valpolicella-it is news these days-is a candidate to officially become De.Co (Denominazione Comunale, a mark certifying geographical origin). We celebrate the nomination of this traditional dish by pairing it with a wine from the area: the Amarone...
Tips for Valentine’s Day
Looking for an idea for Valentine's Day? Here you can find many, to suit all tastes and budgets even though, as you know, tasting menus for Lovers' Day involve a slightly higher expense... I always thought that those who love...
Meatballs
Meatballs are a classic dish in Italian cuisine; every family has its own variation. I propose one of many, to try with Rosso di Montalcino 2020 Paradiso di Cacuci. Ingredients for 4 persons: 250 g. Ground beef and 200 g....
Foraging by Lucio Pompili
Just opened Lucio Pompili's new venue, Foraging. The food proposal is simple: cooking only on the wood stove and the embers of the fireplace. You eat a 4-course Italian menu decided by him. It is an unforgettable experience. A few...
Veal liver with stewed onions on cauliflower puree
A recipe to try, with unusual but very tasty flavors, which we pair with Trebbiano d'Abruzzo Laus Vitae 2021 Citra. Ingredients for 4 persons: 2 slices of veal liver, 2 medium white onions, 1 cauliflower, 1 glass of white wine,...
The presentation of the dishes
Layout has become increasingly important: if a dish is beautiful to look at as well as good to the palate it will leave an even more pleasant memory in our memory. How many times have we heard the phrase “You...
Borgo Santa Cecilia, farm, resort and restaurant
Nestled in nature between Perugia and Gubbio, the Borgo Santa Cecilia estate tells the story of the wild side of Umbria with a farm, resort and restaurant. A human essence unfolds in parallel with everyday life in the hinterland of...
Roast chicken roll
A dish that even children like, served - for adults - with Chianti Classico Riserva Ruello 2019 Boschetto Campacci. Ingredients for 4 persons: 1 chicken about 2 kg boneless, 2 eggs, 1 tablespoon flour 00, 200 ml milk, 500 g...
Campocori Restaurant in the Chapter Hotel in Rome
Campocori is an elegant restaurant that expresses international cuisine with some concessions to Roman tradition-a diverse and accessible venue within the Hotel Chapter. In the center of Rome, a ten-minute walk from the Pantheon, inside the brand new Hotel Chapter,...
Baked pork knuckle
An often underrated, but very tasty ingredient. We offer it in combination with Tedeschi's stunning Amarone della Valpolicella Marne 180 2019. Ingredients for 4 people 2 fresh pork shanks; ½ liter red wine, rosemary, sage, 2 bay leaves, juniper berries,...
Adriatico Mar, Venetian bacaro
If you know Venetian bacari, you don't need an explanation but a suggestion: don't miss Adriatico Mar, a tiny, great little place tucked away on Calle Crosera Dorsoduro. Venice is a regular destination of ours: every year we go there...
L’Accanto Restaurant, a jewel of Mediterranean cuisine
Located inside the Grand Hotel Angiolieri on the Sorrento Coast, L'Accanto restaurant offers refined dishes that play with fish from the Tyrrhenian Sea and vegetables grown on the terraces of the steep land overlooking the sea, thanks to the skill...
Badrutt’s Palace. Interview with head sommelier Cristina Iuculano
The young Italian sommelier heads the incredible cellar of the 5-star St.Moritz hotel: 30 thousand bottles for more than 1,800 labels for 11 restaurants, 2 bars and a Club. Class of 1990, grew up in Milazzo in a international family,...
The new food and wine season at the Palace in St. Moritz
Badrutt's Palace in Saint Moritz has opened its new winter season. A dream hotel where everything becomes possible but, above all, where to live a unique food and wine experience in terms of quality and offerings. A dream castle, overlooking...
Tuna and cacciatore
The Messina restaurant Casa e Putia offers this recipe with marinated tuna, crispy cacciatora, extra virgin olive oil, tuna sauce with candied capers from Salina. We pair it with Trentino Bianco Riserva Conte Alessandro 2018 Tenute Sajni Fasanotti. Ingredients: 500...
Brace e Gusto in Rome
An all-Calabrian restaurant, from the ownership to the raw materials, which in fact come from a family farm in the province of Cosenza. Protagonist is the large grill that is always lit, for spot-on cooking of meat (especially) and vegetables....
Herb and ricotta cheese tortelli with smoked salmon
The holidays are approaching and smoked salmon is a real must for Christmas menus, simple, versatile and with intense flavor. Let’s try it in this first course completed with butter, parmesan cheese and milk foam and drink together the Verdicchio...
Quality always and first, even in yeasts
Word of Nicola Noschese, a yeast maker by profession, who reminds us of the central role of yeast in traditional Italian desserts, first and foremost Christmas desserts. Christmas and Easter are so-called holy days. In addition to bringing families together,...
Basalto, here is the new gourmet restaurant in Catania
New opening: Palazzo Sangiorgio, a newly opened five-star luxury hotel in the heart of Catania's historic center, holds a precious gourmet corner with street-level entrance and open to all. In Catania’s ancient Civita district, amid ancient noble palaces of black...
Winelivery Bar-Enoteca opens in Andria
New opening: And after Trani, Puglia hosts the second Bar-Enoteca of Winelivery, The App for Drinking! In the heart of Andria, in the heart of the movida, rises the new landmark for lovers of wine and gastronomic innovation. Last week...
New openings: December 2023
The positive trend of new business registrations in the restaurant industry continues, although there is still a very high number of terminations. The regions with the highest number of companies with new table service born as of October 2022 are...
Pappardelle with wild boar ragout
This dish is a classic of Tuscan cuisine and is perfect for enhancing the flavors of Marchesi di Barolo’s Nebbiolo d’Alba Roccheri, as the robust flavor of the wild boar pairs well with the wine’s structure. Ingredients for 4 persons:...