Love at first sight. The new Asian experience of the Cerea family started at its best, having created one of the most solid, classic and elegant restaurants in Italy, precisely in Brusaporto, entrusting the kitchen to Stefano Bacchelli, who had...

Bombana gives an extraordinary importance to the pleasure of food. And his Shanghai's restaurant does not betray the level of the flagship one, in terms of either location (450 square metres on the sixth floor of an historic building with...

The view from the 47th floor of the Bvlgari Hotel in Shanghai is certainly striking. Opened in September 2018, the second opening in China for Niko Romito, Italian chef who––with his Reale in Castel di Sangro, Abruzzo––has the highest grade...

Every Italian who lives in Shanghai knows Da Marco. Da Marco means casa. The owner Marco opened this place 20 years ago, he is the pioneer who was brave enough to introduce Italian cusine to then just opened chinese society,...

We have long sought a good Italian pizzeria in the city. And finding it was not an easy task. Until we found this pizzeria on Julu Road and met the Neapolitan-style pies of Carmine. Pizza is the highlight, offered both...

It's time for Gambero Rosso's guides. Top Italian Restaurants 2020 and Vini d'Italia 2020 are now available, but there is more in the latest issue of Wine Travel Food.

With the goal of highlighting the top tier Italy’s dairy production, a jury of cheese experts and professionals decreed the winners of the 2019 edition of the Italian Cheese Awards, held on October 27 at the VeronaFiere Convention Centre. Now...

Colli di Luni Etichetta Nera, vintage 2018: here's how the best white wine of Italy is born. Interview with Diego Bosoni.

A family whose long history is closely linked to that of Florence and wine: Frescobaldi. For us the winery of the year.

From just over a year Seoul can boast a new and talented Italian chef. Ciro Petrone, Neapolitan, trained in the schools of Mellino at Ai 4 Passi, he also had important experiences in Hong Kong, with Pino Lavarra, and then...