Gambero Rosso

In the Sienese Chianti an ancient monastery becomes a resort, preserving its identity intact. Rooms scattered among alleys and courtyards, a spa overlooking the hills and two gastronomic offerings

For those spending the summer in the city of towers, here’s a mini-guide to must-try street foods

Carmine Esposito’s address is a reliable landmark: classic pizzas revisited with selected ingredients, a light dough and a family story that begins with great-grandmother Carmela

In Corigliano d’Otranto, a pop restaurant with a cover-worthy atmosphere: this is how Salento becomes contemporary

People queue outside Panificio Michelangelo Bobb in Cercola to taste the parigina, the typical Neapolitan pizza slice made with puff pastry and filled with tomato, ham and mozzarella

There’s a new place to rediscover the most authentic Sardinia: five rooms, a restaurant with genuine flavours, and Turriga

Here is a selection of labels – sparkling, white and rosé – perfect for enhancing summer menus, especially those based on fish. Ideal for fried dishes, playing on acidity, minerality, and aromatic finesse

Along the famous Ligurian Riviera di Levante you can enjoy excellent ice cream, even with just a few minutes’ train ride. A mini-guide for tourists on holiday

We visited a local institution that hasn’t missed a beat in over a century – and where the drinks are excellent

The BBC has updated its recipe for the famous “cacio e pepe” on the BBC Food portal, correcting a previous version that had sparked quite a bit of controversy in Italy—especially in Rome, the birthplace of this iconic traditional dish