News

Myrtle evokes the scents and colours of the Mediterranean maquis. While its association with Sardinia is well-known and established, Liguria also has its own tale to tell

“Gradi” explains how climate change is testing Italian producers, from the Sicilian hills to the Valtellina. A journey that explores innovative solutions and the challenges of a sector crucial to the country’s identity

Elio Romeo has established his bakery on Ischia, where he uses ancient grains, high-quality flours, and creates products for every moment of the day

After twenty years at the Michelin Guide, the Italo-American former inspector shares, in this exclusive interview for Gambero Rosso, her insights on the changes in the American dining scene and the future of fine dining

Barolo, together with Barbaresco, is one of the most renowned Italian red wines internationally and a symbol of winemaking excellence in the Langhe region. Here are the labels that have reached the top of our podium

It was 2011, when Gambero Rosso asked Oliviero Toscani to portray the best Italian hosts, the "Tre Gamberi" selected for the Ristoranti d’Italia 2012 guide: a grand family portrait that the photographer would replicate for several years to come

The historic maison Paternoster has surprised us with a label that redefines the Aglianico del Vulture and seeks to establish new stylistic boundaries. All of this is achieved while offering a wine that costs less than 20 euros in wine...

Between one love affair and another, moving in and out of royal courts and often fleeing accusations of libertinism, Casanova always found time to indulge another great passion: maccheroni

We have often emphasised the deep bond between winemaker, territory, and grape variety in Alto Adige, which is reflected each year in wines of exceptional quality. This connection is also evident in the Gewürztraminers on this list, along with two...

From the open raviolo to the fish dripping. Who doesn’t know the iconic dishes of Gualtiero Marchesi? Here’s a look at what they are and how they came to be