Gambero Rosso

Giulio has a talent for seafood, particularly on raw crudo. The restaurant is located in the very center of Rome, in a small, refined and elegant venue. The search for gustatory balance unites all dishes: emblematic in this is the...

The name went from "Antica" (ancient) to "Insolita" (unusual), perhaps due to a reaction to the vain antiquity of too many other brands. Here, however, history is indeed present, with almost seventy years of family tradition. But the advent of...

We are in the realm of Fabio Cardilio. The atmosphere is well-created and original, with furnishings that replicate a historic suitcase store of the early 1900s. An eight-course menu at 34 euro can solve every wish and problem. On the...

Warm tones, lounge bar ambiance, with works of art and DJ sets. Attentive service, open kitchen and a long counter with hundreds of spirits. You can drink a cocktail, have an aperitif with bubbles and purple Gallipoli prawns, or try...

Lauren Desteno, the executive chef of the Marea, really knows how to bring out the true essence of the quality ingredients that she uses in her dishes, alongside her Francesco Grosso has used his palate and his knowledge to come...

Marco Ambrosino has handed the keys of one of the most gourmet places in town to the chef Franco Salvatore. The three tasting menus––surprisingly––add dishes to the offer of a very slender à la carte menu, where the new chef,...

A modern concept, bound tightly to the truest soul of Sicilian cuisine. There are all the classics of Sicilian street food, from arancine to panelle, from bread with spleen, to crocchè, and then a menu of actual dishes that can...

An Italian milestone in San Francisco since 1989. Chef Suzette Gresham and Giancarlo Paterlini’s Nob Hill restaurant has very few Italian restaurant contenders in the US. Among the three different available menus, we suggest the pumpkin and seaweed risotto, red...

Since 2013 this small pizzeria in the Perdizes neighborhood has been delighting customers thanks to high quality standards. All thanks to the choice to carry on the classic Neapolitan tradition with respect and passion through the use of imported flours,...

During the recent Tokyo Olympics, Giuseppe Ericchiello, known to everyone as Pepe, delighted the guests of Casa Italia with his dough and a very rare technical prowess outside Italy. His two branches in the city offer strictly Neapolitan-style pizzas, as...