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
He had retired long ago to dedicate himself to painting, another great passion of his after cooking. His son Filippo carries on his father's tradition at the Filippo Oste restaurant in Albaretto
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
The Chiacchieri family, who emigrated decades ago to the heart of Washington, tells Gambero Rosso the story of their establishment, Filomena Restaurant, famous for its "abundance" of portions and kitschy decor. Beloved by the Clintons, as well as Biden and...
A concentrated essence of iodine, the result of ancient seafaring wisdom passed down through generations of fishermen, characterizes one of the signature dishes of the Amalfi Coast. Here's where to eat spaghetti with anchovy colatura in Cetara
A journey through the city's eateries that, according to foodies, are often better than some sporting the coveted macaron badge. From Bu:r to Gong, from Moebius to Trippa
In the small village of Sacile, in the province of Pordenone, Farmacia dei 33 reopens thanks to the courage of Mattia Mancin. A young maître with experiences from Cracco, Cannavacciuolo, and the three-Michelin-starred London restaurant The Fat Duck
Almost seven years of sacrifices, successes, and a tremendous effort in communication: Campana Caffè in Pompeii closes, but the owner continues to dream big