Antonella De Santis

A couple in their seventies is responsible for the famous tortellini with parmesan cream served at Torno Subito in Miami, where Italian cuisine is crafted using local ingredients

The first edition of the Michelin Guide honours local BBQ, with the majority of stars awarded to this type of restaurant

When you arrive at Capanna di Eraclio, you find yourself in a painting, in a movie, and you fall in love. Everything enchants: the atmosphere, the beauty of the little things. And then there’s the food; well, the food is...

The chef is 22, the maître d' is 28: meet Agnese Loss and Davide Saglietti, founders of Osteria Contemporanea in Gattinara, winners of the "Future Tradition" award in Gambero Rosso’s Ristoranti d'Italia guide

In the Ristoranti d’Italia guide by Gambero Rosso, a special award is given to the best mixed-drink menu

Chef and sommelier, as well as young entrepreneurs, have transformed their lives by following their dream of owning a restaurant. Introducing Dogma

Alessandro Cozzolino is the talented chef at Belmond Villa San Michele, a property on the hills of Fiesole, where he arrived in 2019 after five years in Hong Kong. But what brought him back to Italy?

For many, it's the "VIP agriturismo," but Ferdy Wild is primarily a multifaceted project encompassing cheese production, a modern restaurant, and hospitality, all within a mountainous environment

Redistributing Tuscany's tourist flows starting from a new network of communications. Here is the model of a young company from Scansano

Not just sea baths, high-end brands, and luxurious restaurants: there is another way to experience Capri