Annalisa Zordan

Two young chefs seek investor to open their restaurant, conceptualized in a supermarket fish counter

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

In Roccagorga, province of Latina, there’s a great restaurant where everything is cooked over a grill (even pasta and desserts)

Four tables and a fireplace dominate the scene and the venture. At La Tana dei Carbonari, we had an excellent meal, thanks to 25-year-old Marco Bruni, who has taken the reins of the family restaurant in Roccagorga

Epic "vignarola" and amazing pork offal beans. From Risulta to Perugia, we devoured everything (with great pleasure)

No homemade bread, but plenty of enjoyment. Risulta in Perugia uproots two concepts: a restaurant doesn't necessarily have to be designed for grand occasions, and the chef doesn't have to do everything. Here's our review

From California to the Camino de Santiago. The journey of the courageous baker who returned to open a bakery in a remote village

Two years ago, in Valva, a small virtuous bakery opened, Miria Forno Artigiano. The creator, a sommelier and baker, brought a breath of fresh, international air to this small town in the province of Salerno

One of the chefs who revolutionized world cuisine opens an ice cream parlor. The new project by Albert Adrià

Gelato Collection. That's the name of the new project by Albert Adrià, who, together with Enigma's pastry chef Alfredo Machado Díaz, is opening in Barcelona

In a (always crowded) kiosk on the seafront of Reggio Calabria, there is one of the best gelaterias in Italy

The long queue is a constant, as well as the quality of the gelato that earned Gelato Cesare in Reggio Calabria the highest recognition from the Gelaterie d'Italia guide in 2024

Origin and history of Italy's most famous saltless bread

Tuscan Bread PDO is perhaps the most famous of saltless breads, mentioned even in the Divine Comedy

Creative cuisine, seafood dishes, and light wines: this is how mountain restaurants reinvent themselves while waiting for the snow

Snow tourism is holding on, "thanks" to snowmaking facilities, but how much longer can we rely on artificial snow?

The garlic ice cream from this Turin gelateria is incredible

We tried Ottimo's garlic ice cream! Good is not enough. It caught us off guard. Especially when we discovered its secret (spoiler: cashews)

The 70 best gelaterias in Italy 2024 awarded with the Tre Coni by Gambero Rosso

The new edition of our Gelaterias in Italy guide was presented at Sigep. Here are all the 2024 awards.
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