Antonella De Santis

Agostino Iacobucci is expanding his ventures. The chef from Castellammare di Stabia is opening a second restaurant, this time in Cesenatico

Battirame11, a summer restaurant that embodies both an ethical and gastronomic project, returns this year

Baby Dicecca by Vito Dicecca and Roberta De Lia is moving to a larger venue, but it’s keeping its original spirit

When you arrive at 'Capanna di Eraclio', you feel like you're in a painting, in a movie, and you fall in love. Everything enchants: the atmosphere, the beauty of the small things. And then the food, well, the food is...

Born in the 1950s on Via Veneto, the Cardinal has made it into the official IBA guide, the most important list of drinks in the world

Torrevecchia, a growing neighborhood where a new trattoria (Isotta) is about to open, led by Davide Puleio and Matteo D'Anzi

In September, Trattoria Da Lucio will relocate to a new venue: Jacopo Ticchi previews to Gambero Rosso how it will be

In everyday life in Japan, people eat pasta, ravioli, meats, and fish cooked on a grill or griddle. And then there's ramen, the typical hearty soup that lends itself to many variations. Here's a Sicilian version

Michelin has begun to stamp its symbol on the most beautiful hospitality venues in the world, much like its fiercest competitor, The World 50 Best. Here's the Italian ranking

Originally known as sgropìn, to denote its Venetian origin, and Italianized over time as sgroppino, it is an alcoholic variation of lemon sorbet, with chilled vodka and prosecco. Is it time to reevaluate it in Italy too?