Food News

The 'Bread of the Year' is in Milazzo (and it’s cunzato)

The creators of Pane Cunzato, named Bread of the Year by the Pane e Panettieri d’Italia 2026 Guide, explain how a strong passion and particular attention to environmental and social sustainability are the foundations of their project, Frangipane

From Jägermeister to beetroot: the “king of bitters” and his daughter have transformed Merano into a wellness retreat

Rebirth according to Villa Eden: wellness, fine dining, and nature. In Merano, Italy’s first beauty farm continues to lead the way

Trippa turns ten: how it changed Milan

Ten years of Trippa, the most famous trattoria in Milan (and perhaps in all of Italy). A legendary, highly coveted and influential restaurant. A place where many have eaten — and even more still hope to

Florence and the Tucci Effect: between promotion and tourism pressure

The popularity of the show is said to have sparked a wave of food and wine tourism which, in some areas, is proving problematic

The fine dining jewel hidden in one of Lake Garda’s most enchanting villas

A day at Villa Feltrinelli is an experience not easily forgotten. Not least because of the cuisine – a surprising delight in such a setting

The new Pane e Panettieri d'Italia guide by Gambero Rosso: stories of those who bake outside the system

The new Pane e Panettieri d’Italia guide is out, and this year it captures a thriving sector, increasingly attentive to a rapidly changing world. Here's a look at all the award-winners

One of the best Russian salads in Piedmont is made in Canelli by a Sicilian cook

A surprise in the land of Moscato, where a family from the South offers an unmissable Piedmontese gem

Eating in Taormina: unmissable spots between sea, myth and cuisine

Between red carpets and sea-view terraces, Taormina confirms its place of honour among the most enchanting destinations in the Mediterranean. And as the curtain rises on the Taormina Book Festival, we take you to the must-visit culinary spots

A surprising wine cellar and unforgettable starters. This Abruzzese trattoria is bound to make waves

He takes over a historic Abruzzese venue and turns it into one of the most interesting contemporary trattorias in the region. With a wine cellar that alone is worth the journey

Bottura in Turin: "More courage towards the future beyond tradition, more strength for Italian cuisine with the 50 Best"

Bottura in Turin: "More courage towards the future beyond tradition, more strength for Italian cuisine with the 50 Best"
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