Stefano Polacchi

An oasis of relaxation (and fine cuisine) hidden in the Tiber Valley countryside

Olivo – the name says it all: Alessandra Boselli is a passionate producer of extra virgin olive oil who has created a charming resort in Bassano in Teverina

Attention: wine is not made with an instruction manual

Tasting his wines and chatting with Luigi Tecce, a "natural" producer in Paternopoli, reshuffles ideas about culture, spirit, and technique. This applies to wine too: the most unnatural of human creations...

The solitude of Sardinian Culurgiones, different from all others, cousins of Japanese Gyoza and Chinese Jiaozi

Research reveals that stuffed pasta, originating in Eurasia, first arrived in Northern Italy before spreading to the rest of the Peninsula. Culurgiones, however, do not resemble any Italian stuffed pasta but rather Chinese and Japanese dumplings

Roman rosetta filled with fish. A historic restaurant in Rome opens a street food spot next to the Pantheon

Massimo Riccioli, owner of La Rosetta, has made his move: next to the Pantheon, he opens his Street Fish, featuring gourmet street food and traditional rosettas made in Trastevere

Wine list at bargain prices and Abruzzese cuisine: the hidden restaurant in the Northern Suburbs of Rome

A restaurant run by a former musician and sommelier boasts a monumental wine list at very affordable prices. In the kitchen, his wife creates innovative dishes with an Abruzzese-Mediterranean influence

The chef trained by Heinz Beck who makes an unforgettable panzanella (and doesn't make you miss the original)

We followed Heros De Agostinis in his movements, but since he returned to Rome, he hadn’t been making us feel great emotions anymore. Now the tune is changing: we were blown away by Heros De Agostinis' creative panzanella at Ineo...

We've tasted the first mountain Pecorino Metodo Classico: a return to the Roots for the Transhumance Grape

We've tasted the first mountain Pecorino Metodo Classico: the elevation of a rustic and highly characteristic grape. This project, not yet on the market, is brought to you by the Ciù Ciù winery in Offida

"Here’s how we converted to natural wine": the journey of the Cosmi Brothers of Casale Certosa on the outskirts of Rome

Native yeasts, minimal intervention with external ingredients, extreme observation and care: all to create a wine that truly represents them. This is the journey of the Cosmi brothers of Casale Certosa in Santa Palomba, which began with a mistake. And...

The successful Osteria hidden inside a cellar in Offida: traditional rural Marche dishes

There is an osteria hidden inside a showroom in Offida that fills up at lunchtime: it’s the one in the Ciù Ciù winery. Here, a few dishes that change frequently and focus solely on rural Marche cuisine, which is hard...

The trattoria in Centocelle, Rome, where only products from small farmers in Lazio are served

Let's talk about Proloco Centocelle, the only Roman establishment (along with its twin in Trastevere) that for lunch and dinner offers exclusively Lazio ingredients
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