Food News

In the city with the highest number of historic cafés in Italy, perhaps in Europe, a new wave of cafés (and coffee) is emerging

No more than 20 covers, 1,600 wines from all over the world (but 80% are Italian) and open 7 days a week. And a service tailored to perfection. This is how Lucciola has earned a leading place in New York

Overly creamy dishes are abolished—Roman tradition rejects the methods that create cloying sauces, which ruin authentic cuisine. So how is real cacio e pepe made? Here is the recipe from Checco Er Carettiere in Rome

The wine cellar boasts no less than 1,200 labels, while the menu features three tasting journeys focused on seasonality and research

Born just a few years ago and already appreciated by Michelin-starred chefs, it is produced by a couple who fled from Venezuela. It is made bean to bar with “fino de aroma” cocoa beans from the country known as the...

Proceeding dogmatically is almost never a good choice, especially at the table, where taste nuances overlap and blend together

Giorgia Meloni attempts to reassure: "An escalation benefits no one. I have already told the US President." Meanwhile, additional tariffs have already been imposed on Canada, Mexico, and China

A significant year for CAB Terra di Brisighella, which has been named "Cooperative of the Year" in the new edition of the Gambero Rosso Oli d’Italia guide

A unique case in the world: a prestigious hotel in Lurisia, abandoned for decades, has been transformed into a curing cellar for gourmet mountain hams and Cuneo DOP

Oli d’Italia 2025 is arriving in bookstores—the Gambero Rosso guide that, for 15 years, has been dedicated to showcasing Italy’s finest green gold. The presentation will take place at Sol in Verona