Over 46,000 wines were tasted by several commissions, in the regions and then in Rome for the finals. The highest number of Tre Bicchieri ever assigned and many Due Bicchieri Rossi, which by a hair didn't make the podium. The...
Bassano is a solid Italian restaurant which combines a good choice of fish and meat, together wih pasta and risotto. Dishes are well presented, and the service is very attentive. The wine list is a big plus, collecting big and...
More and more Italians are deciding to move to Kyiv. Among the many plusses, locals can count on a rising Italian cuisine, pizzas baked according to Neapolitan regulations and dreaming wine lists. Check our list. Yes, the wine scene is...
The cuisine maintains the original Chinese standards, but the cellar opens up to increasingly heterodox suggestions, of declared natural origin, passing through small and very small producers, labels that are sometimes unavailable, experimental and self-sufficient wine productions. Jun Ge presents...
The debut is in September, as an evolution of the Casa de Todos project, born in Lima as a refuge for the homeless during the pandemic. It will involve professional chefs and artists, as is customary for the refectories opened...
Does Copenhagen have more bicycles than restaurants? Hard to say, but what’s for sure is that something in this city is stimulating taste buds and minds. Copenhagen is a place of research, featuring a sensibility that pushes Italian restaurants in...
Since 1988 Mancini has been a point of reference for Italian dining in Stockholm. Sommelier Giancarlo Clark tells us how the sector is experiencing the crisis in a Sweden that apparently never stopped.
Guess what the most sought after dishes are in Dubai? According to our surveys they are pumpking agnolotti and pici all’aglione. The classic recipes from Lombardy and Tuscany are the symbol of a city that adores traditional Italian cuisine. Dubai...
Dining after Coronavirus will be different for sure. How will the restaurants look like once the pandemic is over? Here's the answer by an Italian chef.