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).
In the heart of Florence opens Strozzi Bistrò
New opening: Strozzi Bistrò: the beginning of a new journey between art and taste. Inside Palazzo Strozzi, a culinary experience between artistic contaminations and signature design. Combining art, taste and design in one space in the heart of Florence, the...
Rebel and Rascasse, the club with a cosmopolitan soul in downtown Treviglio
New opening: Contemporary cuisine, natural wines, seasonal cocktails and craft beer: Rebel and Rascasse brings a fresh, smart concept to Treviglio. Rebel and Rascasse was born as a union of two worlds, that of natural wine and that of craft...
Lay Court: the new spin off of Ginger.
New opening: Corte Laica: an 18th-century palace in the heart of Rome on Via del Corso welcomes healthy and tasty food with a deep green footprint. Rome is such a vast and fascinating city that you never stop discovering it....
Ruspantino – Skewering and Cooking
New opening: For Roast Chicken Day, Ruspantino's chicken arrives in Rome. And who can think about it....resta without it! A naming that refers to the main dish of the proposal – chicken – and its genuineness, also drawing inspiration from...
In Milan, Viviana Varese and Ritu Dalmia inaugurate POLPO.
This is custom heading element On one of Milan’s busiest streets, chef Viviana Varese draws inspiration from the trattoria of the 1980s to create a dynamic, contemporary and lively restaurant in which fish is the protagonist. POLPO, which transforms the...
Mezze maniche alla gricia
We offer this classic Roman recipe in chef Stefano Bartolucci's version and pair it with a wine from the Marche region: the Marche Impero Blanc de Pinot Noir 2021 Fattoria Mancini. Ingredients for 4 persons: 360 g mezze maniche; 200...
New Openings – September 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 enterprises with new table service born as of October 2022 are...
ISi Bistrot Genova Concept arrives in Cargnano
New opening: In collaboration with Isotta Alzona, Ivano Ricchebono announces what will be an unmissable gastronomic destination featuring him. There are those who know him from the show “It’s Always Noon,” those who when in Genoa can’t help but stop...
Garfish fillets with white peach salad
This recipe by Chef Carmelo Floridia, devised in his days at Locanda Gulfi in Chiaramonte Gulfi (RG), calls for dry-marinated imperial garfish with lemon balm white peach salad and Pantelleria caper oil. We pair it with Marche Bianco Brianello Sauvignon...
Capofaro inn on the island of Salina awarded for wine list
Tasca d'Almerita triumphs in London: Capofaro Locanda & Malvasia awarded for "The Most Original Wine List in Europe 2023" category by The World of Fine Wine. Recognition in the category “The Most Original Wine List in Europe.” of the year...
Barberé arrives in Modena
New opening: Scheduled for Sept. 14 is the 18th opening of Berberè-the live sourdough pizza brand-this time coming to the historic center of Modena. Berberé, among the best pizzerias in Italy in the Gambero Rosso Guide and at the 4th...
Rivoire in Milan, new season with taste
New opening: The new flagship store of the historic Florentine café opens Tuesday, Sept. 12, in the heart of Brera. From breakfast to aperitif to dinner, masterful flavors in an environment where you can immerse yourself in Renaissance and neoclassical...
Butter scampi with avocado and currant ice cream
A dish as easy as it is quick to make based on the quality and freshness of the raw material, to be paired with Trentodoc Primo Dominie from Tenute Sajni Fasanotti. Ingredients for 4 persons: 8 scampi, 70 g butter,...
Spelt, fish and zucchini salad
gere A very pleasant summer salad that we pair with Abruzzo Pecorino Bianchi Grilli per la Testa 2021 Torre dei Beati Ingredients for 4 persons: 200 g farro, 400 g MSC-certified cod fillet, 300 g zucchini, 40 g sun-dried tomatoes,...
Vespero, sea food Salivoli culture
Restaurant in Piombino between stars and planets. A place of haunting beauty, the hall and veranda for a bright reception, knowledgeable and friendly staff. It happens sometimes to talk about the location before even the gastronomic offerings of a restaurant....
Focaccia with gorgonzola, tuna, taggiasca olives and rosemary
Quick and easy recipe that we propose with Morgante's 2022 Sicilia Nero d'Avola Rosé to match. Ingredients: 1 ball of pizza dough, 120 g Gorgonzola DOP, 8 yellow tomatoes, 80 g tuna fillets in oil, Taggiasca olives, rosemary, salt, pepper,...
Osteria degli Spiriti, a must stop in Lecce
A place that combines typicality in the kitchen and sophistication in the cellar, thanks to the resourcefulness of Tiziana Parlangeli and her husband Piero Merazzi, at the helm of this family business. With a well-kept environment, vaulted ceiling made of...
Eggplant roulades with mild Provolone Valpadana
Quick and easy dish ideal as summer appetiser We suggest to pair it with the Vermentino di Gallura Monteoro 2022 Sella & Mosca. Ingredients for 4 persons: 200 g mild Provolone Valpadana PDO cheese, 1 oval eggplant, 70 ml tomato...
Pappardelle with dry tomato pesto, Avola almonds and basil
Very summery ingredients for these excellent pappardelle, to be enjoyed with Basilicata Bianco Il Manfredi 2022 Re Manfredi Terre degli Svevi. Ingredients for 4 persons: 400 g. pappardelle artigianali secche, 400 g. Pachino tomatoes, 2 spoons of evoo, fresh basil...
Natural salmon millefeuille with rice, avocado and salmon roe
A fresh dish with intriguing flavors, beautiful to look at and simple to prepare. The recipe was created by Gianpaolo Ghilardotti, the chef-entrepreneur at the helm of Foodlab, an Italian company based in Parma's food valley. We pair it with...
Allegrìo, pizza and more
Among the best addresses for pizza in Rome, in the iconic Via Veneto, among art installations, bar counter and an extensive wine list. It’s an original and creative concept Allegrìo, the place where the pizza is made by Campania’s star...
Salmon trout risotto
Salmon trout risotto recipe as simple as it is tasty that we pair with Tenute Sajni Fasanotti's Trentodoc Rosé Brut De La Rose. Ingredients for 4 persons: 350 g. Carnaroli rice, 4 trout fillets, 50 grams butter, 2 shallots, 1...
Cod with curried vegetables
We pair this flavorful summer cod fillet recipe with Trentino Doc Gewürztraminer 2022 Cantina La-Vis. Ingredients for 4 persons: 4 MSC-certified cod fillets, curry powder, olive oil For the curried vegetables: ¼ cup carrots, ¼ cup celery, ¼ cup zucchini,...
Lemon linguine, yellow tomatoes and anchovy breadcrumbs
We pair this recipe by chef Giorgio Locatelli, which features Igp ingredients such as Etna lemon and yellow tomatoes from Cilento, with Falerno del Massico Bianco Vigna Caracci 2019 Villa Matilde Avallone. Ingredients for 2 persons: 120 g Linguine, 400...
Sajni Fasanotti presents his Bistrot
Wineries embrace restaurants. For the column “Ristorante Amico” (Friend-restaurant), a wine producer presents one of his favorite restaurants, which in return offers a recipe paired with one of his wines. Entrepreneur Umberto Sajni Fasanotti, who has fallen in love with the...
Dantelion risotto
asDandelion, commonly known as lion's tooth, is a herbaceous plant that is particularly widespread in damp grassy areas and rich in medicinal properties. We use it to make an original risotto that we pair with Piemonte Sauvignon L'Aquilone 2021 La...
Il Borgo di Colognole Restaurant
In the heart of Rufina, at Fattoria di Colognole, Chef Orlando Jordan and his wife Ana D’Andrea offer simple, traditional cuisine with creative touches due to the chefs’ different origins, he from Veneto, she from Brazil. We are in the...
Halibut with a citrus topping and avocado dressings
Halibut is a large fish that lives in the northern Atlantic Ocean. It has delicate white meat that is highly prized for its flavor and is easy to cook. In this delicious recipe, we pair it with Trentino Bianco Riserva...
Chef change at Amà, forward Luigi Chirico
The Masseria Amastuola restaurant in Puglia opens its doors to a new chef, Luigi Chirico, whose credo is to enhance his homeland and what the land offers. Luigi Chirico is the new executive chef at Amà, the restaurant at Masseria Amastuola in...
Chincheria Gourmet Naples
A successful format, part butcher shop and part restaurant. As some trendy PR people would say, an unforgettable “meat experience.” It starts in 2016 from Vairano Patenora, in the province of Caserta, the Chiancheria project and before even setting foot in the...