Lorenzo Ruggeri

Blue lobster and Tignanello, cod and Brunello: the G7 menu in Puglia surprises

Old labels, some dating back to 2007, all sealed with both screw caps and corks, blind tasting of six pairs. Here are the winning bottles: the traditional cork closure is defeated

The German chef, Heinz Beck, holder of Gambero Rosso's Tre Forchette and three Michelin stars, reopens La Pergola restaurant after seven months of renovations

The Marchesi Antinori, at their estate in San Casciano, celebrate 50 years of Tignanello with an almost perfect vintage

Global warming is pushing Italian winemakers to decisively focus on Cabernet Franc

Simple and sublime: ravioli stuffed with rutabaga, butter, parmesan, and almonds. A wonderful dish in a mountain lodge at 1,240 meters. Here is our review

Gnocco fritto with cherry preserve, tortellini in broth, and plenty of pampering for the customer: our visit to Trattoria Bianca

Forget immediate drinking, Marche's Pecorino needs time to tell us who it is. A historical vertical challenges all (our) certainties

Casa Ferrari is undergoing significant changes. We tasted in advance the flagship cuvées, from the Giulio Ferrari 2015 to re-editions full of emotion

The French winemaker recounts the beginning of a small revolution: going against the tide on dosage and very long yeast aging. "Pinot Noir? The origin of the problem lies in the clones; those used in Trentino are not the most...