Marzio Taccetti

Cozy and welcoming Cucina Vitale is the place to be in Düsseldorf when in need of simple, scrumptious, Italian dishes. From steel and wood chairs to simple furniture on the wall, everything screams true Italian trattoria. Along with iconic pasta...

 This small temple of Italian wine was recently opened by Masi, one of the most important wineries in northern Italy, in the heart of Munich. The list features 50 Italian labels, covering many regions and a selection of aged Amarone...

60 seconds is all it takes to bake a perfect Neapolitan-style Margherita pizza. That’s where the name comes from. Here the traditional recipe of Naples is followed thoroughly. The pies are cooked in a wood-fired oven to gain the iconic...

So much care and research! The first thought when browsing the Enomania wine list, capable of putting together an extraordinary collection, well divided by cru, transpires knowledge and love for wine. Beyond the Italian section, there is no hidden admiration...

For more than 20 years Lucio De Falco has associated his name with Neapolitan pizza in Sydney. Not only that, after opening his first restaurant in 2008 in the Darlinghurst neighbourhood, he relaunched in 2015 with the second pizzeria in...

We cook, we don't invent! This is the motto of a restaurant that's still very little known in the Russian capital and that we discovered thanks to word of mouth among some of the city's best chefs. As a matter...

We almost risked our lives to reach Trattoria Popolare. It was the middle of winter and a slab of ice covered the entire city. Our backflips and ridiculous falling made a few locals smile but it was totally worth it....

Nicola Fanetti has a great hand in the kitchen. He trained in some of the best European restaurants and has proven himself over time to be a talented cook with great imagination and creativity. The style of his cooking follows...

A culinary concept distributed on three levels, a formula that is no longer innovative but that still works, with different proposals depending on the space. The most interesting seems to be the Locanda, which occupies the ground and second floors,...

Giovanni Pilu is a leader in his field, having introduced 'regional' Italian food to Australia when the concept was still unheard of. His menu features Sardinian cuisine in its traditional and modern forms, your choice which to dedicate yours. Breathtaking...