Restaurants News

A beautiful story of young entrepreneurship abroad: Ugo, who began to take baby steps in theatre to then find himself with his own business dedicated to the Italian dessert par excellence, tiramisu. Which he ships all over the UK.

ITALIAN CHEF IN KYIV TELLS US ABOUT THE SITUATION IN THE UKRAINIAN CAPITAL, AND LAUNCHES TRUST-BASED INITIATIVE.

First a restaurant, now it's time to devote attention to bread, but also to pies, croissants, biscuits. Young chef Simone Ciuffetelli has opened a bread bakery in L'Aquila.

A new fine and affordable dining destination offering tapas and shared dishes that mix Roman and eastern flavors.

Started out as a food shop, then a restaurant and even pizzeria, now it also includes a magazine and delivery services. Here's how this Italian group conquered the Canadian public with Made in Italy taste.

For the column promoted by the Gambero Rosso Foundation and dedicated to women, we're interviewing Maria Flora Monini, head of communication, image and external relations of Monini S.p.A.

For the column promoted by the Gambero Rosso Foundation and dedicated to women, we're interviewing Cristina Bowerman of Glass Hostaria.

Housed in a former ancient monastery, in the historic complex of the former Monte dei Pegni, 25 Hours Hotel Piazza San Paolino is now opened. Here's the story.

The Restaurant of the Year overlooks the North Sea, the Chef of the Year is Carmine Amarante in Tokyo. The Guardian of Tradition Award goes to the ‘londoner’ Francesco Mazzei.

After more than a century of commercial activity, the company F.lli Casolaro focuses on tailor-made consultancy for each client. Here's the history.