EN News in Evidenza

The resort changes hands, but the management of 6.5 hectares of vineyards remains with the family. The wine team across all estates is being reorganised

The chef of the two-Michelin-starred restaurant in Milan has been invited to cook for 550 guests: “A great honour; I drew inspiration from Giuseppe Verdi”

Andrea Picchioni is a farmer, a true agriculturist: here is his Buttafuoco showcased in a vertical tasting of 8 vintages, born from heroic high-hill viticulture on slopes reaching up to 45%

After opening a pasta bar in Copenhagen, Lucia De Luca and Valerio Serino embarked on the challenge of creating Tèrra, not without its difficulties. An unfiltered interview with two Italian restaurateurs in Denmark

Discoveries, encounters, tips, and insights... With this article, Master of Wine Gabriele Gorelli begins his collaboration with Gambero Rosso

World-class restaurant experience, Puglian cuisine, and exceptional cocktails: Vincenzo Donatiello and Mirko Febbrile present Somma in Singapore with a stellar team of professionals

Global warming is redrawing the maps of wine varieties, favouring Chenin Blanc as a new alternative to Chardonnay

No rivers of chocolate or Oompa Loompas here—this factory is not a figment of imagination but a concrete, family-run reality

Female tasters are more likely to be super tasters than men. This is a genetic factor that makes them perceive flavours more intensely

At the 36th edition of the World Cheese Awards in Portugal, Italy emerged victorious, claiming numerous awards—including one for a cheese beloved by renowned chef Ciccio Sultano