Annalisa Zordan

The new Pane e Panettieri d’Italia guide is out, and this year it captures a thriving sector, increasingly attentive to a rapidly changing world. Here's a look at all the award-winners

He takes over a historic Abruzzese venue and turns it into one of the most interesting contemporary trattorias in the region. With a wine cellar that alone is worth the journey

A street that could become a tourist destination. On one side, the Arab Market; next to it, two fantastic hot food counters. This is Via degli Aceri in Centocelle, proudly presented by brothers Rabeh and Hassan

Among the two new "Tre Gamberi" awardees in Lazio featured in the Ristoranti d'Italia 2025 guide, Buccia in Sabaudia stands out as a modern trattoria worth a visit—even off-season. Here's what makes it special

After opening a pasta bar in Copenhagen, Lucia De Luca and Valerio Serino embarked on the challenge of creating Tèrra, not without its difficulties. An unfiltered interview with two Italian restaurateurs in Denmark

Salvatore Cuomo is now a well-known brand in Japan, having turned pizza into an €80 million business. Now, he’s breaking into the frozen food market while providing jobs for seniors

A conversation with Reale’s chef, Niko Romito: from the inclusion of animal proteins in the current menu to the future of the Alt project with new openings abroad

We tried the Marco Polo tasting menu at Madonnina del Pescatore in Senigallia, which celebrates its 40th anniversary this year. Moreno Cedroni and Luca Abbadir are in a state of grace. You've been warned

The new guide "Pane e panettieri d'Italia" has been released. Here are all the awardees and some reflections

Silvano Toscani and Gioele Vacchina, not yet fifty years old between them, are the brains behind the NØØNË project, born in the fish department of Despar. We had a chat with them to understand their dreams and future plans