Gambero Rosso

Carefully selected local ingredients and a globally inspired, free-flowing cuisine: the missing piece in Naples' culinary scene

In Sicily, on the Hyblaean plateau, between Modica, Frigintini, and Ispica, the Fratantonio family has established a bakery that serves as a virtuous example of how it is possible to produce bread from start to finish (including the flour)

Vincenzo Sansone is a young coffee enthusiast who, after years of study and work experience, opened his own micro-roastery in Naples—30 square metres dedicated to beans from around the world

From March 2 to 4, Sol International Olive Oil Show puts on a new face, after 28 years as the benchmark for the entire world of vegetable and extra virgin oils

The feedback is generally positive, although there are some doubts about the sustainability of the system given the exponential growth in the number of wineries present

Traditional dishes, gourmet recipes from renowned chefs, all-seafood menus, great wine cellars, and, everywhere, breathtaking views of the Dolomites. The mountain huts in the San Cassiano, La Villa, and Badia areas offer plenty of inspiration for a delicious high-altitude holiday

When tasting wine, it is possible to come across certain faults. Here is an overview of the main ones and the sensations they create in the glass. Sometimes, however, these faults are intentional and become a distinctive feature

A high-quality offering, without gourmet reinterpretations. Here’s what you can eat at Trattoria del Local

Memorable labels in Tuscany are not limited to the most well-known denominations. In the hilly area of two municipalities in the province of Prato, for example, Sangiovese and other grape varieties produce one of the region’s finest red wines

Being Masseto How does one become Masseto? We search for answers on a cold London evening. «One speaks of tradition when one is afraid to look to the future». Word of Lamberto Frescobaldi... The Second life of Merlot To understand...