Gambero Rosso

Tre Bicchieri 2019 Previews. Aosta Valley's best wines

The small region's true distinctive quality wine is represented by a richness and variability of vineyards. The best wines? Here is our list. 

Tre Bicchieri 2019 Previews. Molise's best wines

Molise is much more than a 'borderland', as it's too often described. Here is the story of the region's wine culture.

Tre Bicchieri 2019 Previews. Abruzzo's best wines

Despite its somewhat limited ampelography, the various geographies and technical sensibilities of Abruzzo give rise to a particularly varied aggregation of wines. Here are the top ones selected from our Vini d'Italia guide. 

Beck at Brown’s: Heinz Beck’s restaurant at Brown’s Hotel London

First service was delivered on 16 April, when Heinz Beck and his brigade came back to the exclusive Myfair hotel that once hosted the pop up “Ora”. The new restaurant by Heinz Beck promises to be a perfect spot for...

Coco Pazzo re-opens in New York, Pino Luongo’s Tuscan cuisine is making a comeback

Pino Luongo has long been one of the most appreciated Italian chefs abroad. Now, long-dead Coco Pazzo (one of his top restaurants in New York) reopens in Soho.

Ciro Salvo opens 50 Kalò in London: expectations and projects of the Neapolitan pizza maker

The last Italian pizza maker to have succumbed to the call of the UK sirens is Ciro Salvo, who together with his historic partner Alessandro Guglielmini is preparing to export the 50 Kalò format in London, originally located on the...

Recipes from great chefs. 4 dishes by Marco Ambrosino

“Cucina is a discovery of new things, of forgotten things”. A view of Marco Ambrosino's cuisine through 4 of his tastiest recipes. Identikit of the chef Name: Marco Last name: Ambrosino Place and date of birth: Procida (NA) June 13,...

Gino Sorbillo joins forces with Shintaro Akatsu to conquer America. A new pizzeria in New York, then Miami and L.A.

His pizzeria at 334 Bowery, inaugurated in November 2017, quickly became a must on many New Yorkers’ lists, so Gino Sorbillo seems poised to expand in the United States.   Gino Sorbillo and Japanese entrepreneur Shintaro Akatsu have a new...

The king of ‘nduja raises the London game

“We can no lon-ger be ashamed of our traditions. If a French has dinner guests over, he will be ea-ger to serve them his grandmother’s cheese, presenting it as his most trea-sured specialty. In a similar situation, an Italian would...

Panzerotto Blues, the Apulia street food that Londoners loves

The idea. “No, it’s not a calzone”, this is rule #1. The following is the recipe, which must strictly follow the canons of Apulian tradition. The third rule is that “it’s mandatory to taste”. The name is Gianni Perillo, Apulian...
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