Annalisa Zordan

Salvatore Cuomo is now a well-known brand in Japan, having turned pizza into an €80 million business. Now, he’s breaking into the frozen food market while providing jobs for seniors

A conversation with Reale’s chef, Niko Romito: from the inclusion of animal proteins in the current menu to the future of the Alt project with new openings abroad

We tried the Marco Polo tasting menu at Madonnina del Pescatore in Senigallia, which celebrates its 40th anniversary this year. Moreno Cedroni and Luca Abbadir are in a state of grace. You've been warned

The new guide "Pane e panettieri d'Italia" has been released. Here are all the awardees and some reflections

Silvano Toscani and Gioele Vacchina, not yet fifty years old between them, are the brains behind the NØØNË project, born in the fish department of Despar. We had a chat with them to understand their dreams and future plans

Four tables and a fireplace dominate the scene and the venture. At La Tana dei Carbonari, we had an excellent meal, thanks to 25-year-old Marco Bruni, who has taken the reins of the family restaurant in Roccagorga

No homemade bread, but plenty of enjoyment. Risulta in Perugia uproots two concepts: a restaurant doesn't necessarily have to be designed for grand occasions, and the chef doesn't have to do everything. Here's our review

Two years ago, in Valva, a small virtuous bakery opened, Miria Forno Artigiano. The creator, a sommelier and baker, brought a breath of fresh, international air to this small town in the province of Salerno

Gelato Collection. That's the name of the new project by Albert Adrià, who, together with Enigma's pastry chef Alfredo Machado Díaz, is opening in Barcelona

The long queue is a constant, as well as the quality of the gelato that earned Gelato Cesare in Reggio Calabria the highest recognition from the Gelaterie d'Italia guide in 2024