The superior quality Coda Nera Riserva fillet is a fine selection of salmon from Skyervøy, Norway. Smoked according to the ancient Baltic method "a la ficelle" (over a wood fire), it's delicate on the palate, low in salt and surprises...

Their 40% Ghana milk chocolate is produced according to a classic approach, drawing on single-origin cocoa. Both aromatically and in terms of flavor, it expresses sweet, "chocolatey" aromas characteristic of milk, faint vegetal hints that call up earth and dry...

There are wafers and then there are "waferini". The diminutive fits perfectly here as these are, in fact, small wafers, very thin, also very crumbly. At the beginning they were only available in the classic vanilla and hazelnut versions, but...

Their albacore tuna in olive oil is caught in the Mediterranean using longlines, processed manually while fresh, cooked in water and salt, and then left to rest in glass jars for at least six months. The fillets, pale pink in...

Their paccheri, produced with durum wheat semolina from Molino Casillo (Selezione) and dried at around 50 °C, are excellent. To the eye they stand out for their uniform cut and artisanal quality-the surface opaque and porous on the outside, rough...

From the very beginning Babbi has bet on viennesi-it's a bet that's paid off. One of their core products,  these highly crumbly wafers are filled with delicate cream, covered with a thin layer of chocolate and packaged one by one...

Cristian Beduschi starts his new pastry adventure with the arrival of December, with the blessing of the Christmas holidays. Here's the story

Not the ordinary coffee you are used to. Here’s what you need to know about grolla.

For the column dedicated to women by the Gambero Rosso Foundation, today we are interviewing Albiera Antinori, who presides over the Marchese Antinori company with the support of her two sisters Allegra and Alessia.

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.