Food News

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

In the Ristoranti d’Italia 2025 guide, six new entries have made it into the elite of fine dining. Who are they, and what do they serve?

The chef from Piazza Duomo speaks about the state of fine dining and young people in the kitchen. “In France, a Michelin-starred restaurant is a source of pride for families. For us, it’s not.”

Amid both familiar names and newcomers, here are all the establishments awarded the "Tre Gamberi" in the *Ristoranti d’Italia 2025* guide. Lombardy, Emilia-Romagna, and Lazio are the three regions with the highest number of honourees

Chef and sommelier, as well as young entrepreneurs, have transformed their lives by following their dream of owning a restaurant. Introducing Dogma