Antonella De Santis

In the wholly Roman ferment of hôtellerie, outsider Palazzo Ripetta plays its cards well, with the great patisserie of Giuseppe Solfrizzi.

50 Best Restaurant assigns the Icon Award to Wawira Njiru, Kenya nutritionist and creator of the Food for Education organisation

Bjarke Ingels Group won the competition for the GOe project, the Gastronomy Open Ecosystem in San Sebastián, the new structure of the Basque Culinary Centre that will open in 2024

Crostata is a beloved dessert! Made with fresh fruit, jams or spreads, this classic dessert pleases everyone, young and old. Here are 5 gluten-free recipes.

The new project by Christian Mandura that occupies the upper floor of Unforgettable is called Paradigma. In Turin, animal paradise.

Yet another museum restaurant in Rome: we are talking about Molto at the Galleria Borghese.

Honey, jams, jams. In search of the best combination with cheeses, with the advice of 5 big names in the dairy world: breeders, producers, refiners.

A new fine and affordable dining destination offering tapas and shared dishes that mix Roman and eastern flavors.

Carnevale is a time for fried desserts: chiacchiere, lattughe, castagnole, ravioli and frittelle–fritters. For perfect frittelle we sought the advice of no one other than maestro Iginio Massari.

Not very common in Italy, millet flour is gluten-free but rich in proteins and lipids. A product that is still not used much, but surely worth learning more about.