Antonella De Santis

Countdown to the opening of the Donatella Boutique Hotel & Restaurant in Miami, described as the ideal twin of the former Versace Mansion, featuring an Italian restaurant

Only wine and beer, no water, soft drinks, or food: the story of Bologna’s Osteria del Sole, a stronghold of history, wine, and humanity

Uncertainty at this stage is the biggest problem for those like Giuseppe Di Martino, who plays a dual role as both a pasta producer and a restaurateur in the US.

Marco Giugliano opened his Mano Libera in Miami just a few months ago. His is a contemporary Campanian cuisine, with many imported products and hundreds of Italian wines. Which, with the tariffs, could disappear

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