What, how and where will we eat? Dishes, dining, formats and buzzwords
Radicalisation, extremism, excess... These seem, for better or for worse, to be the buzzwords through which chefs, restaurateurs and food business entrepreneurs are preparing to face the near future...
Tre Bicchieri US Tour: the Super Bowl of Italian wine
With a share of 23%, the United States is confirmed as the first country for Italian wine exports: in terms of value it goes up by 10%. And even better are the bubbles. This is why the Gambero Rosso tastings are expected almost like...
Amarone Bertani: 60 years in 13 glasses
Over the years Bertani has established itself in Italy and in the world thanks to the undisputed quality of its wines and a very precise idea of Amarone: a link with tradition together with harmony, elegance, refinement and complexity. We tell it through a tasting of 13 vintages along 60 years of harvests...
Vinitaly: business and internationalisation. The city of Verona opens to the larger public
According to science, 55 is the age of optimism. Indeed, there is a lot of optimism at Veronafiere for the next edition of Vinitaly: the 55th, as a matter of fact, held in Verona from April 2 to 5. An optimism justified by many factors...
French Polynesia dreamy islands and ocean, a sensory experience unlike any other
It's a good time of the year to indulge in a dream, actually, to make a dream come true: French Polynesia, with its 5 archipelagos, Tahiti and its capital Papeete awaits to welcome you for a regenerating immersion in colours, scents, flavours all extremely distant from those of "our" world...
Giancarlo Morelli: the taste of my cuisine
Born in 1959, Giancarlo Morelli is native of the Bergamo countryside, he studied hotel management and immediately embarked on oceanic cruise liners between Europe and the Americas. He followed the teachings of the "new" France masters, from Loiseau to Troisgros via Verger and Ducasse. He opened his first "real" restaurant in Seregno, travelled and got to know the immense Peruvian biodiversity that fascinated him...
A Riesling from Oltrepò Pavese is the best quality-price ratio wine in Lombardy according to Gambero Rosso
"The Campari recipe? It's a secret, only five people know it." Journey into the factory of the world's most famous red
57 million bikers on vacation on farms, the Cycling Federation and Agriturist focus on cycle tourism
A new era for Casa del Supplì: opens a new location and considers franchising
In Milan, a specialty café with gelato is opening near Bocconi University
