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Just below the Supramonte massif, there is a restaurant (and now also a hotel) that preserves - and passes on - the cuisine of Barbagia. We've been there

Some have maintained prices in lire, some have created a space dedicated to reading, some offer the legendary Panera with fresh cream, sugar, and espresso coffee. Here are the best gelaterias in Genoa

Small balls of leavened dough fried and sprinkled with cream: not exactly haute patisserie, but these sweets tell a piece of Roman popular cuisine

Spring has arrived. For a short vacation in Palermo, a smart choice could be to stay in agriturismo, just a few steps from the city but immersed in the peace and greenery of the surrounding countryside. Here are some tips

When thinking of a single-product format, one must choose wisely. Silvio Ursini did just that when, about 20 years ago, he brought to life the first mozzarella bar. The story of Obicà

Consuming cheeses and dairy products creates substances in the body that mimic the action of morphine (which creates addiction)

A unique collection that the enthusiast will soon exhibit in his attic. Among antique pieces, rare machines, and innovative models, the moka pot always takes the lead

The best restaurants, bistros, Japanese, and hotel cocktail bars selected by Gambero Rosso

Sixty years of the legendary Nutella, the sweet invention of Michele Ferrero, remembered by his wife as a tireless inventor with a white apron

We went to Novi Ligure to visit the new Campari plant. Here's how one of Italy's manufacturing myths is born