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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."

The first English olive grove is born, while the warmer climate brings olive trees (and mills) back to Piedmont, Valle d’Aosta, and Valtellina

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

The Bisconte brothers were the first to believe that Moscato di Saracena could mature for an extended period before being bottled: here’s an example with extraordinary results

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 sign is barely noticeable, but once inside, it’s clear you’ve entered a true (and genuine) wine temple: not for the initiated or the pretentious, but for enthusiasts and the curious alike

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.”

Determination and vision: this is the driving force behind Cantina Maugeri, a winery focused solely on white wines under Mount Etna. The challenge? To narrate the territory’s essence with distinct nuances, in an area best known for its reds

In the Ristoranti d’Italia guide by Gambero Rosso, a special award is given to the best mixed-drink menu