roero
Food News
He has brought his own home territory out of the shadow of the nearby Langhe, given depth to the Enoteca Regionale and presents his Roero zone in each of his dishes, recounting the land and its history. Davide Palluda offers...
25 Feb. 2017, 08:00
The super Gallura hotel that bets on the gastronomic uniqueness of Sardinia
Who is Dominique Crenn, the first three-Michelin-starred female chef in the United States
Ice creams, cheeses and the Pope’s wines: the Pontifical Villas open their doors to taste
The restaurant founded by a former seminarian that conquered Sorrento with its cannelloni
“Today the risk for Etna is that too much room is given to improvisation.” Salvo Foti speaks, the winemaker who invented the wine of the volcano
