Antonella De Santis

A golden year for Massimo Bottura, who, after celebrating the 30th anniversary of Osteria Francescana, receives the title of Master of the Art of Cuisine at Palazzo Chigi

The number of three-star restaurants in the new edition of the Michelin Guide France rises to 31, once again recognising Italian talent

No more than 20 covers, 1,600 wines from all over the world (but 80% are Italian) and open 7 days a week. And a service tailored to perfection. This is how Lucciola has earned a leading place in New York

Born as a pop-up and later transformed into an itinerant project, Arso by Tommaso Tonioni now seems to have found a permanent home

Haute cuisine is not dead; on the contrary, it is in excellent health, says Niko Romito. He explains how his cuisine of truth starts from the ingredient but does not forget the codes of Italian taste

Italian cuisine abroad has never been this good. In Paris, for example, there are establishments of every style and type. Here are the best ones, according to Gambero Rosso

The restaurant that introduced cassœula to Hong Kong is a stronghold of authentic, robust cuisine, bringing a lesser-known side of Italian food into the spotlight

Near the Capital's airport, there is an address not to be missed: Rosario alla Tenuta del Duca, the new restaurant by Rosario Malapena and Cristina Sebastiani, who, in addition to the restaurant, have also opened an inn tailored for travellers

Simpler wine lists, more territorial wines, and less macerated and obligatorily natural ones. How the world of wine is changing according to a renowned sommelier

The title of the best Italian bartender abroad goes to Gabriele Armani, a young talent from Valle d'Aosta working at Paradiso in Barcelona