Food News

In autumn, Alba is synonymous with white truffle: here is a selection of standout local dining spots to savor this gem of Piedmontese cuisine

Pistachio-mania is unstoppable: pistachio ice cream was the most consumed flavor in the summer of 2024. But why does everyone want pistachio? We tried to find an explanation

The 2025 Gambero Rosso Restaurants of Italy Guide has also re-awarded the venue with the coveted Three Forks, following its relocation to a new location in central Verona

The first prototype appeared in Venice, but it was thanks to Viennese culture that the historic cafés which fuelled the bar’s myth in Italy later emerged

The Dolcedo mill has become an incubator of gastronomic ideas from the creative and tireless mind of chef Jacopo Chieppa, who is changing the landscape of Ligurian cuisine with his restaurant, Equilibrio

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

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