It was born in France in the 1600s, but it is in Italy that ragoût first encounters pasta and then tomato: together, they would conquer the world. However, they also divide Italy between Neapolitan and Bolognese traditions

From his start as a dishwasher at the Park Hyatt in Milan. In an interview with *Il Giornale*, Simone Giorgi reflects on the changing clientele over the years: "Guests pay more and expect more."

The first English olive grove is born, while the warmer climate brings olive trees (and mills) back to Piedmont, Valle d’Aosta, and Valtellina

Lunch at CERN with researchers and scientists eating pizza, steak, and sandwiches while dreaming of “home cooking” between orecchiette and carbonara

The chef is 22, the maître d' is 28: meet Agnese Loss and Davide Saglietti, founders of Osteria Contemporanea in Gattinara, winners of the "Future Tradition" award in Gambero Rosso’s Ristoranti d'Italia guide

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The Bisconte brothers were the first to believe that Moscato di Saracena could mature for an extended period before being bottled: here’s an example with extraordinary results

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In the Ristoranti d’Italia 2025 guide, six new entries have made it into the elite of fine dining. Who are they, and what do they serve?