Gambero Rosso

Where to eat Neapolitan Pizza in Salento: the 6 best spots selected by Gambero Rosso

When on holiday, the search for a good Neapolitan pizza is always on. Here are six great places to find it in Salento

More half bottles and wines by the glass: how wine consumption is changing in restaurants

The trend of smaller bottle formats and wines by the glass is experiencing great success in Italy and abroad, meeting the demand for more moderate and high-quality consumption

Advertising influences Us even when we're unaware. Here's how

There is an unconscious level of attention to advertisements that can even be measured. This poses a dilemma for those in wine marketing (and beyond): is it better to make people reflect or just capture their attention?

The new life of Naples' Spanish Quarters: here are the best places to eat

The Spanish Quarters, long perceived as a rundown and less tourist-friendly area, have been revitalized by the Neapolitans themselves over the past decade. Here’s a gastronomic tour through pizzerias, trattorias, wine bars, and shops

"A high-profile team for the most ambitious attempt ever made in the wine sector." Professor Scienza presents the course on the wines of the future

This autumn, the Gambero Rosso Academy will launch a new course aimed at industry professionals, under the direction of Italy's most famous viticulture professor. The goal is to bridge the gap between the production world and scientific research

Debut in Calabria for the first Vinitaly and the City event in the south

From 30 August, the event dedicated to winelovers will take place in Sibari, within the Regional Archaeological Park. This will be the first stop of the new travelling format. Gambero Rosso will also be present for the grand tasting of...

"Forced to close or reduce staff." The alarm from the Apulian wine producer: "There's no water."

The water crisis is crippling agriculture in Apulia, as reported by Corriere del Mezzogiorno. However, the drought is a problem that extends well beyond the region's borders

Cannavacciuolo Ventures into the ready-to-drink business: introducing the Contrattino

A new label by Contratto (Rivetti) in synergy with Velier and Dalla Mora, featuring Cannavacciuolo as the face: it's a pre-mixed, ready-to-use aperitif, low in alcohol, sweet, and slightly bitter. Meet Contrattino, the ready-to-drink Piedmontese Style aperitif

A Tuscan restaurant serves an entire menu dedicated to offal (including dessert)

At Linfa in San Gimignano, offal is taken seriously; it is, first and foremost, a cultural matter. At the end of the "Quinto Quarto" menu, a dessert with a pork roast base is served—a must-try

"No Alcohol and canned wines are an opportunity." Pietro Russo, Master of Wine, embraces new trends

Wine Meridian interviewed Pietro Russo on the most discussed current topics in the Italian wine sector: from the no-alcohol trend to emerging markets in Southeast Asia
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