Gambero Rosso

There’s something for every taste and dietary choice. Here are the best gelato shops in Milan

The pupil of Gravner denounces standardisation in wine — and in food too: “We no longer know how to recognise differences in flavour”

Antonio Iacoviello, 40 years old from Benevento, spent four years as Head Chef at Gucci Osteria da Massimo Bottura in Tokyo, a restaurant that earned a Michelin star just a few months after opening

Rooftop Dining on the fourth floor offers a spectacular view of the main attractions of the city of Tirana

On the nose, it stands out with yeasty and citrusy notes; on the palate, it reveals a crisp acidity with a sharp, clean finish. The new naturally alcohol-free drink took us by surprise

The regulations in force since February list all permitted additives, their usage limits, and the category of foods in which they can be used

After years of fighting against alcohol-free wines, the president of Assoenologi accepts the challenge: "Beyond our personal beliefs, it’s our duty as oenologists to work for producers"

An evening dedicated to the intense and spicy elegance of Coratina extra virgin olive oil took place in Paris on February 11

A venue that has chosen to make high-quality drinks its signature feature, focusing on local products and companies

The Tre Bicchieri Event on the eve of ProWein remains one of the most important of the whole exhibition