EN News in Evidenza

Matteo Concolato, head of the Giotto Bakery workshop, explains not only the project's purpose but also how he uses Agrimontana chestnuts in their bakery and gelato products

Domestic consumption, exports, and business turnover have all plummeted. Argentine wine is facing an extremely tough time due to soaring inflation and a lack of trade agreements

It was born in France in the 1600s, but it is in Italy that ragoût first encounters pasta and then tomato: together, they would conquer the world. However, they also divide Italy between Neapolitan and Bolognese traditions

From his start as a dishwasher at the Park Hyatt in Milan. In an interview with *Il Giornale*, Simone Giorgi reflects on the changing clientele over the years: "Guests pay more and expect more."

Lunch at CERN with researchers and scientists eating pizza, steak, and sandwiches while dreaming of “home cooking” between orecchiette and carbonara

The chef is 22, the maître d' is 28: meet Agnese Loss and Davide Saglietti, founders of Osteria Contemporanea in Gattinara, winners of the "Future Tradition" award in Gambero Rosso’s Ristoranti d'Italia guide

In the Ristoranti d’Italia 2025 guide, six new entries have made it into the elite of fine dining. Who are they, and what do they serve?

The sign is barely noticeable, but once inside, it’s clear you’ve entered a true (and genuine) wine temple: not for the initiated or the pretentious, but for enthusiasts and the curious alike

Determination and vision: this is the driving force behind Cantina Maugeri, a winery focused solely on white wines under Mount Etna. The challenge? To narrate the territory’s essence with distinct nuances, in an area best known for its reds

In the Ristoranti d’Italia guide by Gambero Rosso, a special award is given to the best mixed-drink menu