EN News in Evidenza

In everyday life in Japan, people eat pasta, ravioli, meats, and fish cooked on a grill or griddle. And then there's ramen, the typical hearty soup that lends itself to many variations. Here's a Sicilian version

There are three ice cream parlors in Parma awarded by our latest Gelaterie d'Italia guide. One has received the Tre Coni, the highest rating

The producer will lead the protection body in a very delicate phase. On the table is the proposal to modify the regulations on which the newly elected has always been very critical. In March, he presented his Barolo with a...

Data from Iwsr indicates that the category will continue to grow by an average of 6% annually. And major companies are launching new products, from beer to sparkling wines

Some say that in the Lombard capital it's easier to come across someone from Apulia than a Milanese. Certainly, the percentage of "emigrants" from the heel of Italy is very high, as is the spread (and passion) for the specialties...

The genius of a great Italian chef is behind Penne alla Vodka, one of the most iconic dishes of the 1980s. A worldwide success that, however, we have erased in Italy

Michelin has begun to stamp its symbol on the most beautiful hospitality venues in the world, much like its fiercest competitor, The World 50 Best. Here's the Italian ranking

No homemade bread, but plenty of enjoyment. Risulta in Perugia uproots two concepts: a restaurant doesn't necessarily have to be designed for grand occasions, and the chef doesn't have to do everything. Here's our review

A new chapter for Rome's signboard, "pizzicaroli" for three generations. Two interconnected rooms, open for lunch, aperitif, and dinner, with Emanuele Cozzo from Bistrot 64 providing consultancy in the kitchen

Tradition, starred cuisine, climate emergency, creativity, and nutrition: a chat with the king of offal, Diego Rossi of Trippa, who tells us his thoughts on where the restaurant industry is heading and how it's possible to write a new Italian...