Food News

Once a favourite shopping spot for the people of Syracuse, the Antico Mercato di Ortigia is now an essential stop for anyone visiting the city and wanting to discover its flavours

The Novità dell’Anno award at the Gea 1916 company, from the latest edition of the Oli d’Italia guide, is linked to the life journey of Andrea Gentili, owner of a large Umbrian farm

Vintage signs and retro jukeboxes in an old-style vermuteria. A fascinating bar loved by nostalgia enthusiasts

Palermo is recognised worldwide as one of the international capitals of street food, and its markets provide the perfect backdrop. Among them, Ballarò is the most famous and the oldestPalermo is recognised worldwide as one of the international capitals of...

Changes continue at the Galleria dell’Industria Subalpina, a jewel of Renaissance and Baroque elements

Chef Maurizio Labella, who worked at Tetsuya's in Sydney, has returned home to open his own restaurant and a pizzeria (already in operation)

The Pizzeria Ristoro Est!Est!Est!, located between Monti and Esquilino, reopened on 7th February under new young management. However, the ambience and offering remain unchanged

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