Lunch at CERN with researchers and scientists eating pizza, steak, and sandwiches while dreaming of “home cooking” between orecchiette and carbonara

The chef is 22, the maître d' is 28: meet Agnese Loss and Davide Saglietti, founders of Osteria Contemporanea in Gattinara, winners of the "Future Tradition" award in Gambero Rosso’s Ristoranti d'Italia guide

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The Bisconte brothers were the first to believe that Moscato di Saracena could mature for an extended period before being bottled: here’s an example with extraordinary results

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In the Ristoranti d’Italia 2025 guide, six new entries have made it into the elite of fine dining. Who are they, and what do they serve?

The sign is barely noticeable, but once inside, it’s clear you’ve entered a true (and genuine) wine temple: not for the initiated or the pretentious, but for enthusiasts and the curious alike

The chef from Piazza Duomo speaks about the state of fine dining and young people in the kitchen. “In France, a Michelin-starred restaurant is a source of pride for families. For us, it’s not.”

Determination and vision: this is the driving force behind Cantina Maugeri, a winery focused solely on white wines under Mount Etna. The challenge? To narrate the territory’s essence with distinct nuances, in an area best known for its reds