EN News in Evidenza

No homemade bread, but plenty of enjoyment. Risulta in Perugia uproots two concepts: a restaurant doesn't necessarily have to be designed for grand occasions, and the chef doesn't have to do everything. Here's our review

A new chapter for Rome's signboard, "pizzicaroli" for three generations. Two interconnected rooms, open for lunch, aperitif, and dinner, with Emanuele Cozzo from Bistrot 64 providing consultancy in the kitchen

Tradition, starred cuisine, climate emergency, creativity, and nutrition: a chat with the king of offal, Diego Rossi of Trippa, who tells us his thoughts on where the restaurant industry is heading and how it's possible to write a new Italian...

Originally known as sgropìn, to denote its Venetian origin, and Italianized over time as sgroppino, it is an alcoholic variation of lemon sorbet, with chilled vodka and prosecco. Is it time to reevaluate it in Italy too?

A new space is coming to the artisan microbrewery: it's called Rock and will open its doors in the artisanal area of Modica. A space also open to musicians and artists with a taproom ready to pour beers and serve...

The story of the Esposito brothers is a business tale born from a hobby that later became the subject of study, passion, and perseverance. Until they achieved excellence in their products

Mr. Emilio and his wife Italia took over this trattoria in 1970. For over 50 years, he in the dining area and she in the kitchen, they have welcomed customers with the typical simplicity of straightforward and popular places

Mr. Giovanni, son of Nicola, managed the company for decades before passing the reins to his children and grandchildren. Today, the fourth generation of Mucci manages the confectionery

Brothers Alberto and Edoardo Petricca, originally from Sora, have opened a restaurant in Arpino called La Perla, offering modern Ciociara cuisine

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