EN News in Evidenza

Drinking a good cocktail at the bar doesn't necessarily involve gatherings. Indeed, it can and must be done in total safety. Here's how Drink Kong is doing it in Rome.

A simple cocktail in terms of taste and one that's easily replicable, yet highly evocative: here's a recipe by Gegam Kazarian.

In recent years the way of regarding Primitivo di Manduria has changed. Here is a list of 6 great wines worth trying.

TAACfatto is a standing thermometer that can be used in restaurants and public businesses. The idea comes from Marco Zorzettig, Friulian wine entrepreneur.

Since 1988 Mancini has been a point of reference for Italian dining in Stockholm. Sommelier Giancarlo Clark tells us how the sector is experiencing the crisis in a Sweden that apparently never stopped.

A cocktail with a dry alcoholic shoulder of gin, enriched with peach liqueur and with a citric and spicy touch of lemongrass syrup: here's the recipe for Illusion.

The collapse of Horeca and wine tourism and the Covid-19 lockdown will radically change the wine market. For consumption, average prices and profits, the decline will be inevitable, especially in Europe with estimates of –35% in volume and –50% in...

The efforts of the food world to fight the pandemic continue. The latest idea comes from a coffee filter company, which started manufacturing surgical masks using their filter.

Club Excellence takes stock of the performance of the sector of wine and spirits distribution. Here's what's happening.

Following the Italian model, there are many countries that are armoured to avoid contagion. The first businesses that stop are bars and restaurants. What the chefs are saying about it.