Lorenzo Ruggeri

We welcome in our Guide to Gianni Gallucci's pizzeria, whom we had already met in his previous experience at Forno Rosso. Here, too, the pizza is Neapolitan-style, with a high and well-defined rim. Among the versions on the menu is...

The pleasure of simple and tasty things. The place looks very good, small and cosy, bright, with freshly made pasta in plain sight. The offer is not huge but it's well articulated, ranging from the timeless spaghetti with tomato sauce...

An opening that many are talking about. And with good reason. Opened in summer 2021 in West Loop, Gioia is an elegant and modern restaurant and pasta factory, with a wide and well-structured offer. It ranges from cicchetti, homemade pasta...

The quality remains dire, regulations are undefined, and the sustainability paradox persists. Here’s an overview of the issue of the moment

Gianni Chiloiro and Angelo Sannino's first restaurant dates back to 2014, opened in Mountain View. The success achieved earned him the opening of two other venues including the one in San Francisco in 2018. All thanks to a selection of...

Rodolphe Lameyse of Vinexposium speaks to Gambero Rosso about the outcomes of the French fair: wineries will close, but the wine world remains resilient

The prestigious French designation as seen through the eyes of an Italian sparkling wine distributor and producer – the first to register his vineyard in Champagne

The splendid setting of Palazzo Brancaccio hosted the presentation of the new Gambero Rosso guide—here are all the awards

"We became who we are thanks to it. Tignanello made us aware of our potential," begins Piero Antinori. "It freed us from the inferiority complex we had for centuries regarding French wines. Tignanello and the wines that followed its example...

The chef from Piazza Duomo speaks about the state of fine dining and young people in the kitchen. “In France, a Michelin-starred restaurant is a source of pride for families. For us, it’s not.”