Marco Stabile's restaurant is ready to reopen its doors, and it does so in a new guise thanks to the hand of illustrator Gianluca Biscalchin. And a special menu in search of the "new Tuscan cuisine."
A new Gambero Rosso production that aims to bring attention to two symbols of fine Made in Italy food: pizza and olive oil.
Simone Cipriani doubles the offer at the Plaza Hotel Lucchesi in Florence with the Ground and rooftop restaurant while awaiting the reopening of Essenziale
At the table, Italy's largest promontory brings out the best of a flourishing and generous territory. Here's what to taste (and where) in the villages of the Gargano, a natural oasis in the north of Puglia.
Every last Wednesday of the month, the digital guide will update with new entries by the inspectors, but the final ceremony will remain. Here's how the Michelin UK guide has changed.
This is the story of Nunzio Marcelli, Abruzzese shepherd who for forty years, with stubbornness conducts his farm, La Porta dei Parchi in Anversa degli Abruzzi, together with his ex-wife and children .
From an old abandoned historic restaurant to a new refined restaurant with the signature of a great chef. This is what Carlo Cracco's Ligurian restaurant, opened at the beginning of July, looks like.
A place with a unique style and a welcoming atmosphere, where you can stop and sip a good glass with a view of the sea. In Marzamemi, Cortile Arabo is an address to pin down for the summer.
Don’t call them spaghetti bolognese: the difficult relationship between Bologna and its most popular recipe, abroad
We were at the Marconi airport in Bologna for the presentation of “Don't call them spaghetti bolognese. A Bologna souvenir" to learn more about the bond between the city and its most famous dish abroad.
Between QR codes, the desire to return to travel and a restaurant industry that's been able to resist like few others. And now looking to the future