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Simone Cipriani doubles the offer at the Plaza Hotel Lucchesi in Florence with the Ground and rooftop restaurant while awaiting the reopening of Essenziale

At the table, Italy's largest promontory brings out the best of a flourishing and generous territory. Here's what to taste (and where) in the villages of the Gargano, a natural oasis in the north of Puglia.

The unmistakable design and pastel colours, the atmosphere of yesteryear and timeless charm: the magic of Pastiglie Leone candies travels through Italy with pop-up shops. The first, present until December 31 will be at Palazzo Laugier in Milan.

Low salt dough, flavoured with a mix of dried and blended wild herbs, combined with local raw materials. Here are the new pizzas by Lovatel at the Rosa Alpina restaurant.

Pizza, burgers, wraps and goulash: it's all available at the renovated Darlington covered market, one of the oldest in the UK. A historic place that after more than 200 years changes its skin and becomes dedicated to street food.

Stefano Casadei’s experience, skill and sensitivity led in 2013 to the study of an internal disciplinary, with the help of a technical committee, then registered with the brand ‘Biointegrale’. Here's the story of Tenuta Olianas.

Every last Wednesday of the month, the digital guide will update with new entries by the inspectors, but the final ceremony will remain. Here's how the Michelin UK guide has changed.

This is the story of Nunzio Marcelli, Abruzzese shepherd who for forty years, with stubbornness conducts his farm, La Porta dei Parchi in Anversa degli Abruzzi, together with his ex-wife and children .

A collective bread baker where locals can find artisan sourdough bread made with ancient grains and baked in a wood-fired oven. But above all a social project born from a very specific philosophy. Here's the whole story.

Why make brand new crayons when pigment can be extracted from vegetable waste? The idea of a Japanese graphic designer and businesswoman.