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Nearly a hundred years old, 66 of which spent behind the counter of her beloved bar, which remains open even on May 1st

Fresh fish, bought daily by the chef at auction with his van, and traditional dishes in a simple yet refined atmosphere. Gallo, the student of Lele Usai, arrives in Rome

The chef, after the opening on the Amalfi Coast at the Furore Grand Hotel last year, is preparing to open his tenth establishment, this time in Emilia Romagna: it's called Palazzo Utini Ristorante

A makeover in both ambiance and offerings for the second venture founded by master Enzo Coccia in Naples: pizzeria La Notizia 94 welcomes Michele Leo, a renowned Neapolitan pizza maker, who, after his experience at Palazzo Petrucci, joins the Coccia...

A new dumpling bar has opened in the Testaccio market in Rome, offering the cuisine of Gianni Catani. Here's what you can eat

Pinot Bianco - an intravarietal mutation of Pinot Noir, like Pinot Grigio - is a grape variety that adapts well to cold climates, also cultivated in Italy in the northern regions. Here is a selection of labels with the best...

The fusion contamination, which brings together Japanese and Latin American cuisine, has taken root very fruitfully in the capital of Campania, giving rise to high-profile venues, with great chefs and excellent raw materials

Cliffy rugged coastlines overlooking the sea, countryside behind, scenic trails for unforgettable hikes. Here's the paradise of Cinque Terre and where to eat

One hundred and fifty members who manage a total of one thousand hectares of olive groves. The story of the Olivicoltori di Oliena cooperative, awarded by the Gambero Rosso's Oli d'Italia guide

Fraschette, trattorias, but also something for more refined palates: Ariccia is no longer just synonymous with porchetta. Here are the best addresses selected by us