Antonella De Santis

There’s a little bit of everything in regards to gelato: poor and low end quality to excellent. We obviously want to focus on the highest tiers, pinpointing today’s and tomorrow’s greatest names.

Slow and relaxed pace, crystal waters brimming with fish, volcanoes, vineyards, stunning panoramas… there are plenty of dining options off the mainland. Italy is studded with varying sized islands in a Mediterranean paradise. But where to dine?

Dark volcanic sand, strong winds, tortoises, volcanoes, vineyards: The Sicilian islands boast killer views and open air treasures. They conceal extraordinary products and ingredients plus deep-seated culinary tradition that bridges both sea and land.

He named his restaurant after his sister, Ida, and parisians are going mad for his pasta based menu. Denny Imbroisi has enchanted his customers with the taste of traditions.

In order to find clarity in the gelato world, we asked Italy’s prominent artisans: Alberto Marchetti from Turin, Simone Bonini from Florence, Marco Radicioni and Claudio Torcé from Rome, Corrado Assenza from Noto in Sicily. Here’s what they answered.

Cucina romana and cocktails? Who would have thought. Yet mixology and the Eternal City’s classic dishes, bold flavors and fatty elements go very well together. The home of quinto quarto in Rome surprises everyone and opens a cocktail bar.

The Perbellini world? It’s one in constant evolution: a gastronomic restaurant, a tapas bar, a pizzeria, a seafood table and inn, even a boutique hotel. In Verona, Venice, Hong Kong. And soon, maybe even in Rome and Milan.

An annotated guide for tasty pit stops in the days of the frenetic Fuorisalone event. Lots of different locations, divided by area and with a keen eye for eating quickly and after hours.