Gambero Rosso

Susumu Kakinuma is a pioneer of authentic Neapolitan pizza in Tokyo. Before opening in Nakameguro, he was already distinguished for his culinary skills at another venue named Savoy, which he opened in 1995. Today, Susumu, in total respect for Neapolitan...

The biggest surprises of the Russian enological scene come from the wine bars, starting from the new openings that we noticed both in St. Petersburg and in Moscow. Focus is largely on a well-articulated mix, with much lower markups than...

Natural wines from Slovenia, Christmas markets, travels, Champagne and more: here are the latest food and wine news from the world.

For Assoenologi the vintage closes at 52.6 million hectoliters. Positive trend for Lazio and Umbria, but Veneto is the most productive region. Here is the result of harvest 2018.

Parma is a real food valley: from Prosciutto to Parmigiano Reggiano, going food shopping in the Italian town is a must-have experience for all the foodies around the world. Here are the top 10 shops and the best prosciutto makers.

Paolo Leo did not stop at inheriting his father's property along with his innate passion for wine and work, but in a few years he created an unmistakable brand: the evolution of Apulia’s wines.

Australian winemakers continue to experiment with Italian grapes. Prosecco is rising in popularity, while other grapes are being planted to respond to changing consumer preferences.

Wine Spectator readers are willing to buy Italian wines

The last English and Welsh harvest, characterized by above-average temperatures, has achieved one of its historical records. Here is how climate change is modifying the vineyards.

We are in the homeland of the most famous Italian prosciutto in the world, the land of Parmigiano Reggiano and many other products. Here are the best restaurants in Parma.