Restaurants News

Amatriciana sauce and the importance of guanciale   Amatriciana sauce is on everyone’s mind these days. The recent earthquakes have made the town of Amatrice, set on the borders of Lazio, Umbria, Marche and Abruzzo, an internationally known name. It...

The biggest surprises of the Russian enological scene come from the wine bars, starting from the new openings that we noticed both in St. Petersburg and in Moscow. Focus is largely on a well-articulated mix, with much lower markups than...

First service was delivered on 16 April, when Heinz Beck and his brigade came back to the exclusive Myfair hotel that once hosted the pop up “Ora”. The new restaurant by Heinz Beck promises to be a perfect spot for...

Pino Luongo has long been one of the most appreciated Italian chefs abroad. Now, long-dead Coco Pazzo (one of his top restaurants in New York) reopens in Soho.

The last Italian pizza maker to have succumbed to the call of the UK sirens is Ciro Salvo, who together with his historic partner Alessandro Guglielmini is preparing to export the 50 Kalò format in London, originally located on the...

“Cucina is a discovery of new things, of forgotten things”. A view of Marco Ambrosino's cuisine through 4 of his tastiest recipes. Identikit of the chef Name: Marco Last name: Ambrosino Place and date of birth: Procida (NA) June 13,...

His pizzeria at 334 Bowery, inaugurated in November 2017, quickly became a must on many New Yorkers’ lists, so Gino Sorbillo seems poised to expand in the United States.   Gino Sorbillo and Japanese entrepreneur Shintaro Akatsu have a new...

“We can no lon-ger be ashamed of our traditions. If a French has dinner guests over, he will be ea-ger to serve them his grandmother’s cheese, presenting it as his most trea-sured specialty. In a similar situation, an Italian would...

The idea. “No, it’s not a calzone”, this is rule #1. The following is the recipe, which must strictly follow the canons of Apulian tradition. The third rule is that “it’s mandatory to taste”. The name is Gianni Perillo, Apulian...

New York has always loved Italian pop culture and cuisine, but recently it is being supported by key figures, projects and authentic products with an ever-increasing list of new openings.   The recent opening of Trapizzino by Stefano Callegari, and...