Antonella De Santis

The Michelin-starred chef Davide Puleio opens a neighborhood trattoria on the outskirts of Rome

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

One of Italy's most famous seafood restaurants changes location and goes out to sea

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

Italians do it better: Sicilian Ramen

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

The Michelin Guide awards the best hotels in Italy: Cipriani and Bottura on the podium

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

The new craze in the United States is called Sgroppino (which Italy has forgotten)

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?

In Arpino, there's a hidden restaurant that aims to revolutionize Ciociara cuisine

Brothers Alberto and Edoardo Petricca, originally from Sora, have opened a restaurant in Arpino called La Perla, offering modern Ciociara cuisine

In Modena, there is the world's best social restaurant. Here's what it is

According to The World’s 50 Best Restaurants, it's the best social project in the world of hospitality. Its founders win the Champions of Change award along with Brazilian João Augusto Santos Batista, aka Diamante

Enrico Bartolini opens his tenth restaurant in Italy: his cuisine inside a historic palace near Parma

The chef, after the opening on the Amalfi Coast at the Furore Grand Hotel last year, is preparing to open his tenth establishment, this time in Emilia Romagna: it's called Palazzo Utini Ristorante

The small revolution of Contraste in Milan that changes everything. For Matias Perdomo, it's time for a new maturity

The turning point of Matias Perdomo, Simon Press, and Thomas Piras: new setups, new colors, new menu for Contraste

Story of the restaurant that sold a thousand tons of mozzarella di bufala

When thinking of a single-product format, one must choose wisely. Silvio Ursini did just that when, about 20 years ago, he brought to life the first mozzarella bar. The story of Obicà
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