Today the winery has thirty hectares of vineyards within a much larger property of about 220 hectares. Here is a vertical tasting with 10 wines by Bibbiano.

Cured meats are in his DNA, thanks to the Bassa Parmense area that is the cradle of culatello of Zibello. Here's Massimo Spigaroli and his event Salumi da Re.

In a world where people will eat increasingly less and with greater attention to nutritional values, differentiation will be the necessary condition for success. A path that wine has already travelled, but that other products find difficult to undertake. Minetti...

Ambrogio15 is a project of three young italian entrepreneurs who studied Business Management at San Diego State University. After the graduation, Giacomo Pizzigoni, Luca Salvi an Andrea Burrone decided to stay in San Diego and open a pizzeria. Ambrogio15 offers...

Awarded with the 2017 vintage its seventh Tre Bicchieri in a row in the Vini d'Italia 2022 guide, Cantina Tollo 's wines encapsulate from coast to mountains the flavours of Abruzzo.

For the column dedicated to women by the Gambero Rosso Foundation, today we are interviewing Pina Amarelli Mengano.

Recently opened just outside the city walls, this new shop features a spacious, elegant room decorated in shades of white, with gilded, wooden accents that warm the atmosphere. The food is authored by pastry chef Davide Ferrante, whose style tends...

This brand new shop, launched by Beatrice Busatta and Alberto Barbiero, brings a breath of fresh air to the city. A small and well-managed space, the style and color of the furniture, decorations and dishes are coordinated and combined into...

With the definitive closure of their shop in the ancient heart of Conegliano, an important chapter in the history of the Battistuzzi family comes to an end. The family have decided to concentrate resources and energy on the management of...

La Bottega Gigi Pipa is a delicious new venue (a spin-off of the famous pizzeria of the same name in via Corradini) situated in the heart of Este. In early 2021 Alberto Morello, a young interpreter of contemporary pizza, decided...