Food News

The career of the activist who immigrated from France and self-taught cook has broken barriers and achieved great milestones, marked by personal challenges and conscious choices

The Pontifical Villas of Castel Gandolfo, about 25 km south-east of Rome and for centuries the summer retreat of the Popes, have been transformed into a centre of excellence that combines sustainability, faith and, surprisingly, gastronomy

Founded in 1868, the city’s symbolic restaurant is the birthplace of Cannelloni alla Sorrentina and guardian of a tradition intertwining history, culture and Mediterranean flavours

Vito Mattera and Marcella Marrocco believed in the area, challenging local preconceptions. We are at Villa Ischia, a restaurant driven by technique, passion and courage

Just a stone’s throw from the Circus Maximus there is a micro-pizzeria offering thin and crunchy slices among the very best in Rome

In Rivalta di Piacenza, the Locanda del Falco was the designer’s gastronomic refuge. A cuisine with peasant roots, able to renew itself without losing its soul

Matteo Cameli gained experience at Noma and Frantzén before returning to the restaurant of the albergo diffuso created by his parents in a small town

A family story, thirty years of cultivation and a fruit that is conquering gelaterias and chefs throughout Italy

Five chefs, five worlds: the docufilm presented at the Venice Film Festival tells the female soul of haute cuisine

Pantelleria’s food and restaurant entrepreneurs remember the designer. The donations, the dinners at the restaurant La Nicchia with his “extended family”, the island dishes and wines he loved