restaurants
Moreno Cedroni launches his Orto Marittimo in Senigallia. For the restaurant and for the community
Orto Marittimo is a space planted with aromatic herbs on the Senigallia seafront. It feeds kitchens but also restores beauty to the marine landscape of Marzocca, as it was until the 1960s. Moreno Cedroni's idea takes shape.
Weekend in… The hilltop towns of Abruzzo
A new mini-guide series introduces itineraries with tips and addresses of lesser-known treasures of Italy to both domestic and––hopefully soon––international travellers. Supporting the local economy of small businesses through sustainable travel is what drives the series. Let's start with three ...Leggi altro
Week of Italian cuisine in the world. Rare as gold in Germany: Mario Gamba
Mario Gamba's Italian restaurant in Munich is a real gem of Italian cuisine in Germany. Here's the interview with the chef.
Il mio sogno americano. The autobiography book by Lidia Bastianich.
Lidia Bastianich’s autobiography: Il mio sogno americano. From her birth in Pula to his success in America, including her escape to Trieste and the refugee camp. An exciting parable of life and cuisine.
Cristina Bowerman: it’s with dry pasta that we recognise ourselves as Italian
Interview with Cristina Bowerman, President of the Ambassadors of Taste Association, ready for the new challenge in China. Her restaurant Glass is due to open in Xi'an.
Gabriele Muro: my Procida, Capital of Culture 2022
Discover the hidden corners, the best restaurants and the typical dishes of Procida, the Capital of Culture 2022. Chef Gabriele Muro tells us about his island.
Marco Ambrosino: my Procida, Capital of Culture 2022
The best time to go to Procida? Easter, when religious rites and gastronomic traditions mingle in the alleyways and among the colourful houses of the Capital of Culture 2022. Chef Marco Ambrosino tells us about his island.
Week of the Italian Cuisine in the world. Stefano Bacchelli, the chef who drives Chinese crazy with the ‘Italian duck’
Stefano Bacchelli is the executive chef of Da Vittorio Shanghai: here's his story.
The situation of the public sector in Europe: Fipe’s comparison on restrictions and aids
The Italian Federation of Public Exercises compiles a document that is the result of a comparative analysis between the main European countries on the situation in the restaurant sector in recent months. That’s what emerges
René Redzepi’s sandwiches in Copenhagen: from the Noma to the Popl burger bar
Popl, from the Latin popolus, is nothing more than a stable concretization of the concept conceived the day after the first lockdown in the garden of the Noma. Here's the latest invention by Redzepi.
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