Stefania Annese

Colli di Luni Etichetta Nera, vintage 2018: here's how the best white wine of Italy is born. Interview with Diego Bosoni.

From just over a year Seoul can boast a new and talented Italian chef. Ciro Petrone, Neapolitan, trained in the schools of Mellino at Ai 4 Passi, he also had important experiences in Hong Kong, with Pino Lavarra, and then...

Italian fine dining with a Korean twist. Chef “Eo” emphasizes the freshness of all the ingredients by using them in perfectly balanced dishes which show some real professional techniques.  As you enter the place you are welcomed by a small,...

Paolo de Maria offers one of best experiences of Italian cuisine in Seoul. To meet the creative vein of Paolo, who maintains a truly precious fantasy and balance of flavours, diners need to reach the Seodaemun-gu district. We recommend pasta...

Simple, authentic, and tasty. The curated venue of chef Marco Caverni is now in our Guide. There's a familiar air of home, both in the ambiance and in the flavours. Furthermore, the menu is not the usual endless list found...

Not surprisingly called S'Apposentu, the small atmospheric restaurant located in the former Tsukiji fish market district pays tribute to the venue where the chef-owner found his great inspiration: traditional and innovative Sardinian cuisine by chef Roberto Petza, with whom Akihiro...

One should not be surprised to read "sfugliatelle nghe la crema" on the menu of Giuseppe Sabatino's restaurant, which he started when he was very young to take his Italian flavours abroad. Since 2014 the owner has been based in...

Tokyo can easily surprises you. There's always a small city into a city. That's what we were thinking when we reached this elegant restaurant in the relaxed atmosphere of Omotesando district. In our last visit we had a very good...

Chef Koichi Onuki has opened his restaurant/wine shop to reflect and accurately offer all the roots of his Italian culinary training. Three years spent in Piedmont, precisely in Alba (in a refined country restaurant) and in Sardinia (at the court...

Book early because there are few places. And the place is often sold out given the authenticity of what lands at the table. Think warm fried gnocco fritto covered with prosciutto; homemade pasta, and other simple, direct, well-made dishes. In...