Antonella De Santis

With Pavyllon London at Four Seasons Park Lane, Yannick Alléno opens his first restaurant in the British capital, the fifteenth in his collection.

After nearly 20 years, Paul Pairet returns to Paris with two new establishments: Nonos and Da Comestible at Hôtel de Crillon.

Franco Pepe celebrates 10 years of Pepe in Grani with the initiative 10 years, 10 friends and more: a series of 4-handed dinners. In the first he is together with Giuseppe Iannotti

The Pope's halal lasagna, the scandal of Japanese dumplings produced in China, and Turkish hazelnuts in the famous Italian spread. Is food being used as a political tool? The latest book by Fabio Parasecoli explains how.

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.