Annalisa Zordan

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

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

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

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

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

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

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

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

Only twenty-five varieties out of over three hundred are registered, and among them is the American agave, also called blue agave, the basis of an ancestral drink: miske, or Andean agave. Which is neither tequila nor mezcal