Antonella De Santis

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Dopo una lunga esperienza in un settimanale romano, approda al Gambero Rosso nel 2012. Si occupa dei contenuti web, ma è attiva anche sulle guide e sul mensile dove cura, tra le altre cose, la rubrica delle novità editoriali. La cucina e la cucina di redazione, una dentro l'altra, per amore del cibo e delle parole. Quelle lette, scritte, ascoltate (in radio, al cinema ma soprattutto in teatro, dove tutto ha preso forma), quelle mangiate e ritrovate. In cerca di un lessico del gusto.

30 years ago Gambero Rosso published the Slow Food Manifesto. Here is the complete copy

After30 years from its first publication on the pages of Gambero Rosso, here is once again the Slow Food Manifesto. 

Nov. 06 2017

Classy Carnevale fritters by Iginio Massari

Carnevale is a time for fried desserts: chiacchiere, lattughe, castagnole, ravioli and frittelle–fritters. For perfect frittelle we sought the advice of no one other than maestro Iginio Massari.

Feb. 08 2017

The first Worldwide Italian Cuisine Week

In the first Worldwide Italian Cuisine Week promotes food, agriculture and the entire Italy system, inaugurating a new cooperation model between private and institutional bodies.

Oct. 30 2016

NI-Nutritional Intelligence: hospital meals designed by Niko Romito

Eating well in hospital? Now it’s possible thanks to a groundbreaking project launched by Niko Romito. The protocol draws techniques from haute cuisine and takes them to collective dining, with a net reduction of waste and loss of nutrients through ...Leggi altro

Oct. 25 2016

Guide to spotting quality gelato in 16 easy steps

Back to focusing on gelato, mainly because everyone loves it and because not enough has actually been disclosed yet. Gelato we believe can be enjoyed year round, releasing it from summer seasonal restraints. As a matter of fact our first ...Leggi altro

Oct. 19 2016

Earthquake in Amatrice: the food world’s fundraising efforts

The food world is taking action in support of victims of Italy’s most recent earthquake. Many initiatives involve cooks, producers, restaurateurs and farmers. Participation is crucial for both immediate support in the state of emergency and subsequent reconstruction.

Sep. 13 2016

Present and future of Italian gelato: great masters and promising pupils

There’s a little bit of everything in regards to gelato: poor and low end quality to excellent. We obviously want to focus on the highest tiers, pinpointing today’s and tomorrow’s greatest names.

Aug. 01 2016

Dining on Italy’s smaller islands: 14 destinations for summer 2016

Slow and relaxed pace, crystal waters brimming with fish, volcanoes, vineyards, stunning panoramas… there are plenty of dining options off the mainland. Italy is studded with varying sized islands in a Mediterranean paradise. But where to dine?

Jul. 22 2016

Dining on the Sicilian islands: 10 tips for summer 2016

Dark volcanic sand, strong winds, tortoises, volcanoes, vineyards: The Sicilian islands boast killer views and open air treasures. They conceal extraordinary products and ingredients plus deep-seated culinary tradition that bridges both sea and land.

Jul. 12 2016

Denny Imbroisi, Ida in Paris. An Italian in France

He named his restaurant after his sister, Ida, and parisians are going mad for his pasta based menu. Denny Imbroisi has enchanted his customers with the taste of traditions.

Jun. 19 2016
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