Antonella De Santis

In everyday life in Japan, people eat pasta, ravioli, meats, and fish cooked on a grill or griddle. And then there's ramen, the typical hearty soup that lends itself to many variations. Here's a Sicilian version

Michelin has begun to stamp its symbol on the most beautiful hospitality venues in the world, much like its fiercest competitor, The World 50 Best. Here's the Italian ranking

Originally known as sgropìn, to denote its Venetian origin, and Italianized over time as sgroppino, it is an alcoholic variation of lemon sorbet, with chilled vodka and prosecco. Is it time to reevaluate it in Italy too?

Brothers Alberto and Edoardo Petricca, originally from Sora, have opened a restaurant in Arpino called La Perla, offering modern Ciociara cuisine

According to The World’s 50 Best Restaurants, it's the best social project in the world of hospitality. Its founders win the Champions of Change award along with Brazilian João Augusto Santos Batista, aka Diamante

The chef, after the opening on the Amalfi Coast at the Furore Grand Hotel last year, is preparing to open his tenth establishment, this time in Emilia Romagna: it's called Palazzo Utini Ristorante

The turning point of Matias Perdomo, Simon Press, and Thomas Piras: new setups, new colors, new menu for Contraste

When thinking of a single-product format, one must choose wisely. Silvio Ursini did just that when, about 20 years ago, he brought to life the first mozzarella bar. The story of Obicà

A new sign for Casa del Supplì arrives in Rome, and it could be the beginning of a new major franchise

Luca Abbruzzino expands with a new gourmet restaurant in Lamezia Terme. Inside an exhibition space with rooms and a bistro