From 10 to 12 June in Vico Equense, chef Gennaro Esposito calls together over 300 great Italian and foreign chefs and offers 100 thousand Made in Italy delicacies invading the streets, squares and places of the coastal town. 50 thousand expected…
Giulia Vicini from Bergamo not only defeated the vast audience of male pizza chefs by climbing onto the first podium in the Classic Pizza category but also won the Sustainability award. The winners of the various disciplines
The objective is to build, through the contribution of experts in the sector and the food world, a "Manifesto" divided into 10 points on how to make a pizzeria welcoming, ethical and inclusive. The event within the World Pizza Championship which will see participation…
Chefs and restaurateurs from all over Italy will provide their work for free. The menu will be divided into 4 courses with recipes from Northern, Central and Southern Italy. For everyone, a special and numbered edition of a dish of the Good Memory of…
The chef at Osteria Francescana is unbeatable. Followed closely by Mauro Uliassi in Senigallia and the Enoteca Pinchiorri in Florence. The list of the 50 best great Italian restaurants
There are 257 restaurants that offer a pleasant gastronomic experience, with a complete menu at an excellent quality-price ratio. The list of new restaurants entered in the guide region by region. Emilia Romagna is the first region followed by Lombardy and Piedmont
There are 45 of the best bars on the peninsula awarded by the Guide with the symbols of the Three Cups and the Three Beans 2024. Piedmont shines, as always. Paolo Griffa of Al Caffè Nazionale in Valle d'Aosta wins the prize…
As of yesterday, the last day of the offer period, the Swiss giant collected 74% of the shares. The new extension for membership expires on June XNUMXst
Shareholders will be able to choose between Dufry shares or 6,33 euros. Then there will be the delisting. The creation of the global catering giant is getting closer and closer.
Work environments are transformed to allow people to meet. Sodexo announces that by 2025, services dedicated to the care of employee well-being spaces will account for 40% of turnover
The guide comes out in time for holidaymakers at the end of the year: 30 restaurants, 20 pizzerias and 20 wine bars around the world where you can go without fail to eat and drink quality Italian. The best restaurant is La Puglia…
A traditional festival dedicated to the chestnut promoted by four restaurants a thousand meters high on Monte Baldo, known for centuries as the Garden of Europe, on the Veronese side of Lake Garda
For multi-starred chef Claudio Sadler, recycled cuisine is a world to be discovered. A good shrewd chef - he says - shouldn't throw anything away. The Milanese risotto al jumping recipe is one of his dishes…
Eighty chefs, many with starred, to express this year's theme of the event with their recipes: a cuisine that is renewed by placing the emphasis on ethical and sustainable values.
This brings the number of budget-friendly restaurants to 257 throughout Italy alongside the classic stars. The list of the new 29 Bib Gourmands Region by Region
Guide to the best Italian restaurants. Reported 2480 exercises with 297 novelties. The qualitative level of Italian cuisine increases: won 44 Tre Forchette and 35 Tre Gamberi. The list of all the restaurants awarded with the highest scores throughout Italy and…
The awards ceremony at the Teatro San Babila in Milan on December 13th. The 50 best Italian restaurants in the world will also be awarded
The chef of the Madeleine restaurant-bistrot in times of food crisis and expensive spending suggests a recipe that uses dry bread, potato peels and onion peels but with a great flavor
The 50 Top Italia 2023 Guide awards the best places in Italy that represent the authentic gastronomic soul of the nation, enhancing territoriality at affordable prices. The complete ranking of the 50 award-winning restaurants
In a hidden garden of vegetables and fruit trees in Sorrento, two chefs of great school, Vincenzo Incoronato and Andrea Guarracino give life with Vrasa to a fine dining cuisine played entirely on the embers effect and on the pleasure of meeting again…
The Italian national team ranks behind Germany ahead of nations with a great carnivorous tradition such as Ireland, Great Britain and France. The butcher is the new protagonist of the gastronomic chain from the family to the starred cuisine
Great affirmation for Italian cuisine that rises from 11 to 15 appearances in the world Top 100. The surprise: Diego Rossi of the Trattoria Trippa in Milan surpasses starred chefs. The best in the world remains the Madrid-born Dabiz Muñoz enfant terrible…
From 6 to 10 July, the appointment with good food and good drink returns. Great recipes but also the rediscovery of home cooking with an eye to sustainability
In the VIP bar, Franco Pepe with starred chef Riccardo Canella offers a menu that enhances the excellence of the area. Pizza Cipriani with caviar, mozzarella and beef carpaccio
From Friday 10 to Sunday 19 June on an area of 13.000 square meters, 800 cellars, 2500 labels, 30 chefs in the Temporary Restaurants and in the exclusive The Night Dinners, and then Pizza d'Autore and Evo Oil.
Two days of full pizza from the great classics to the new creations, in all its versions: "Napoletana", "All'Italiana", "Tasting", "Roman", "Al taglio", "Fritta" and "Gluten Free"
A turnover of 15 billion in Italy and over 60 in the world that must be protected. The scourge of Italian Sounding
Despite the uncertainties of the economy, the sector shows a positive trend with the recovery of the activity of hotels, restaurants and cafes. But the operators are asking for tax relief to encourage investments by restaurateurs in equipment and digitization
Next autumn the Piedmontese brothers who are masters of risotto and the two-starred chef from Campania will lead the catering projects of the new headquarters of the Gallerie d'Italia, one in Turin and one in Naples
Rocco De Santis, two Michelin star chef at the restaurant of the Brunelleschi Hotel in Florence, signs a refined red mullet in a bread crust which encompasses tradition, modernity and innovation
With the video mapping technique, the table becomes a screen on which the little chef prepares his dishes from the choice of ingredients to the presentation of what then becomes real
Leaving the role of head chef of the three-starred Norbert Niederkofler for a mountain hermitage restaurant requires courage. But Michele Lazzarini has a project for a high-level kitchen
The worldwide success of a poor dish that has become a symbol of Made in Italy. The controversial origins. Veronelli and Carnacina preferred pancetta to bacon. Rascel added the cream
One of the best pizzas in Italy awarded with the Tre Spicchi by the Gambero Rosso Guide is eaten in the Roman countryside. The courageous choice to turn to innovative leavened products
The enfant prodige of starred Italian restaurants arrives at the Dama di Venezia on the Grand Canal. Cuttlefish alla peverada is an icon of his cuisine halfway between tradition and contamination
A book published by Slow Food pays homage to the culinary culture of grandmothers, local traditions and obviously the cooks, guardians of a unique heritage in the world
The event from 5 to 7 April: the participants will have to challenge each other in 1054 competitions, 966 of which in cooking. There will also be a freestyle competition, an acrobatic exhibition to the rhythm of music
A real full immersion between tastings, workshops, master classes and pairings with the excellence of the area. Protagonists 700 labels from 400 producers
Wine and food and wine represent a heritage of excellence that originates from the historical "diversity" of this territory which is a melting pot of historical legacies and contributions of Central European cultures combined with Mediterranean flavors
Two formulas, the AperiEataly at 18pm and dinner, with two menus at 20pm.
A traditional Sicilian recipe revisited by Chef Tony Lo Coco, Michelin star of I Pupi in Bagheria where the past dialogues with the present of a cuisine contaminated by different cultures
The recipe proposed by Chef Mirko De Mattia, "Chef de l'avenir" 2019 international award, in his Level 1 restaurant in Rome, combines his origins from the Roman hinterland with the passion for the sea inherited from his grandmother's cuisine from the Marche region
For four generations the Dori family has ensured authenticity in traditional specialties. Here was the pope's arsenal which kept the ropes for the ropes of the papal ships
The new restaurant enjoys a suggestive all-round view of the Servian walls which date back to the XNUMXth century BC. A quality proposal from breakfast to lunch or even for a simple break from work. The team is all at…
The humble dish cooked by shepherds in the fields during transhumance has become a must in Roman cuisine. The expedient of the innkeepers who adopted the Cacio e Pepe to "twist" the customer and make him more wine. From 28 to 30 January…
Michelino Gioia, starred Chef of the restaurant of the exclusive Hotel Il Pellicano in Porto Ercole, proposes a recipe that pays homage to the Lazio and Tuscan territories filtered through an innovative vision of tradition that knows how to treat elementary raw materials, bringing them to the taste of a…
The Kikky project starts from Rome: a risotto for walking in 14 different versions that can be ordered and consumed after 4 minutes as a further option between pizza, hamburgers, wraps and ethnic food. Planned openings throughout Italy in the name of…
The Iaccarino family restaurant opened in 2018 climbs the ranking of 50 Top Italy. In second position is Fiola in Washington followed by the Da Vittorio restaurant in Shanghai. The list of the 50 best Italian restaurants in the world
Covid strikes again and catering, entertainment and tourism are targeted – Fipe Confcommercio “Cancellations are flooding. The government should intervene immediately for the sectors most in difficulty"
The Gambero Rosso Top Italian Restaurant 2022 Guide rewards authentic Made in Italy experiences around the world. Chef of the year is Carmine Amarante of the Armani restaurant in Tokyo; Guardian of traditions award is Francesco Mazzei chef and patron at…
More and more footballers, both former and still active, have decided to invest in the culinary world and open a restaurant. And some of them have even been very lucky. From Del Piero to Bonucci, from Pier Paolo Virdis to Gattuso…
Assigned the PASS prizes organized by Noi di Sala, an association born with the aim of re-evaluating the figure of the waiter as a trait d'union between the world of production and that of consumers. “Best Wine Service” Award to the Friends of Udine.
A small gourmet restaurant in Canepina in the heart of the Viterbo tuscia, land of popes, of intrigues, of internal struggles with the great papal nobility, offers a cuisine that rediscovers the gastronomic values of the territory in an innovative way. The cannoli with cream…
Gambero rosso's Guide to Italian bars awards CM CENTUMBRIE in Magione [Pg]. "A new generation structure" from the choice of foods, to the seasonality of materials, from the use of recyclable materials to renewable sources. The list of all the best Bars…
50 Top Italy, the online guide of Italian restaurants, awards gold to Bottura, silver to Uliassi and bronze to Enrico Bartolini. for the "Great Restaurants" section. For the "Best signature cuisine" as well as Klugmann the awards went…
Four days dedicated to the relaunch of Italian food and wine from 10 to 13 November. Round tables, tastings, talk shows, B2B and B2C meetings, cooking congresses and cooking shows by 80 great chefs between experimentation and research.
The osterie sector in Italy is enjoying good health: the authoritative Slow Food Guide bears witness to this. Six special prizes out of 1713 venues reviewed. The youngest host 2021 is in Rome, the Osteria Epiro. The Award for the Best… goes to Bolzano
There is no need to pass out to eat well, the 50 Top Italy online guide has selected the best Italian trattorias, which represent the authentic gastronomic soul of the nation. First Sora Maria and Arcangelo, second the Antica Osteria del Mirasole, third Villa Rosa…
Despite the pandemic, the pizzeria sector in Italy is in great turmoil: 70 new entries in this year's Guide. The list of the best pizzerias in Italy Region by Region. Franco Pepe of Caiazzo and Francesco Martucci of I Masanielli in Caserta…
The challenge is between 16 competitors from the North. The three finalists will join the winners of the central section which took place in Rome on the occasion of the Vinoforum. The final expected in the capital in early 2022.
The initiative in collaboration with Identità Golose dedicated to the new openings or new management of restaurants between January 2019 and August 2021, a real act of courage in the midst of the pandemic. The candidates sponsored by the greatest Italian chefs. The…
Pata Negra, white truffles and black truffles for pizzas that will have an adequate cost: from 15 to 45 euros. Nourished list of fine wines and Champagne. Not far away, work is underway for a "Crazy Cool" ice cream shop. Rumors about…
The household appliances sector is in full recovery: +50% turnover and +30% exports - But Applia, which associates companies in the sector, is asking the Government for a scrapping bonus to support restaurateurs affected by the pandemic
Examined over a thousand honeys from all regions of Italy. The 18 winners for the various specialties. Lombardy leads the ranking of excellence.
A chef in love with farmers' markets and a nurseryman meet and give life to an interesting culinary experiment: an innovative cuisine based on a 0 km vegetable garden, creating a country setting in the city. Not only restaurant but also,…
In the historic premises where the great Maestro Gualtiero Marchesi worked, two young entrepreneurs launch an original format that blends three souls: on-site consumption, delivery and take-away, all of a high level, with a careful look at sustainability...
More and more chefs decide to open restaurants, bars and bistros in places of art to offer moments of relaxation and good food in a suggestive atmosphere, and starred chefs appear. Like Enrico Bartolini, collector of Michelin stars, Stefano Cerveni or…
From August 30th to September 3rd, fourteen theoretical and practical lessons to provide a complete overview of the various management aspects, the mechanics of the mills, the management of the cultivars and their expression in the different types of oil that…
The bet of a young entrepreneur who, going against the trend of consumption increasingly oriented towards white meats and vegetable cuisine, has opened a series of places where meats from Africa, South America, the East and Australia are served. I'm 11 among…
Cooking Show, wines of excellence, food and wine pairings, great chefs, drink-mixtures, territory: the world of food bets on a restart of quality
With the reopening, many companies in the Ho.Re.Ca sector are denouncing the difficulty in finding staff, but the data of some platforms say the opposite: "Young people are not choosy, the problem is the mismatch between supply and demand"
A recipe that has the flavor and scents of spring, the one proposed by Chef Gian Michele Galliano of the Euthalia restaurant. There is all the passion for the mountains and for wild herbs, two cornerstones of his culinary philosophy…
Eighteen appointments, first online then in presence to pair great wines with recipes from starred chefs. Mastroberardino: a way to testify to our closeness to the restaurant sector which is fundamental for us which, more than others, has suffered the consequences of…
The judges of the Red Guide recognize the chef of the La Palta restaurant, one Michelin star, in Borgonovo Valtidone (PC) for the ability to "range between past, present and future, to bring the guest into a dimension of timeless experience, made up of …
Viator, the Trip Advisor site specializing in travel and leisure around the world, praises the cuisine of Massimo Bottura's Osteria Francescana but also of many excellent restaurants scattered around the city as well as the gastronomic products offered by the city…
The great Michelin-starred chef leaves the restaurant that saw him as the spiritual heir of the legendary Angelo Paracucchi to return to the Locanda delle Tamerici that gave him fame and set off again, at the age of 70, in the midst of the pandemic, for a new adventure.…
Italy that sees the restart: The new restaurant of the starred Chef, the first of his own, built in an old country house in Vico Equense. It will be a triumph of local products and great Italian cuisine. Also in sight other Aquaresorts…
Chef Sergio Maria Teutonico of La Palestra del cibo offers a tasty chestnut and cod polenta that recalls the flavors of the woods and sea breezes, perfect for a dinner with friends. The combination of the two is…
Loris Caporizzi, author of the gastronomic bestseller "Incredible insects" offers a recipe that is the sum of studies and experiences in the kitchens of the greatest starred masters. A dish that looks to the future trends of a sustainable diet that will have to aim…
Dav was born from the partnership between the Cerea brothers, three Michelin stars with the legendary Da Vittorio restaurant in Brusaporto and the exclusive Splendido Mare Belmond Hotel.
Catering and Lockdown. Chef Cucciniello of the Carter Oblio restaurant creates a temporary Scarpetteria for a takeaway street food paired with bread in a special package that can be eaten on the spot or heated up at home. With the recovery…
In a former discotheque in the historic center, a restaurant opens that offers fish in a restaurant, pizzeria and dehors aperitif version between tradition and innovation
Raffaele and Massimiliano Alajmo re-propose the original Certosa experience started in full Lockdown in the Dolomite resort. The agreement with Renzo Rosso, owner of the historic Albergo Ancora. A take-away service is also active for those who want to eat starred dishes in their own home
Awarded 371 restaurants throughout Italy. Three chefs go from one to two stars and 26 enter the red guide for the first time with a star. Lombardy, first region. by number of restaurants. Naples is the province with the highest…
The Prime Minister explains that such a massive intervention on the tax is not possible, not even limited to the catering sector: "Let's think of a remodulation of VAT in an overall tax reform" - 2,5 billion of new aid in the Ristori bis Decree
With an open letter to the Prime Minister Massimo Bottura he calls for the attention of politics towards catering one of the major industries in Italy
The Gambero Rosso 2021 restaurant guide takes a snapshot of the restaurant situation in the capital and the region in the covid era. A reward for substance but also for the constancy of those who do not intend to give up. ALL RESTAURANTS, TRATTORIAS AND…
According to a study by Mastercard, Italy is the G-20 country where spending on travel and catering has dropped the least compared to July 2019. Russia and France are also on the podium.
To fight the post-Covid crisis Concrete support. The opinion of Giansanti of Confagricoltura was positive.
In Ravarino (MO) the best Street Food by Chef of this year. The Gambero Rosso Guide draws up a map of 600 restaurants and food trucks scattered throughout the peninsula. Innovative proposals from a tradition that can give interesting ideas…
With Milan Wine Week, wine producers and starred protagonists of haute cuisine are launching a positive message to the world of Italian food and wine. However, new ideas are needed, creating events and the desire to assert oneself, not counterproductive pessimisms. The testimony of Roncoroni halfway between…
Albanian by birth, but Italian by choice, the chef trained in the school of great starred masters chose to settle in Lombardy and here he developed his own original cuisine that brings together the flavors of the North and the South with…
In view of the reopening of restaurants, expected for May 18, Inail and Iss have written a protocol which speaks of "4 square meters" for each diner - Many other obligations are also foreseen for restaurateurs, who protest
The document, prepared for the Campania Region - but with national value - developed by involving over 1000 chefs, sector operators, restaurateurs, pizza makers, catering entrepreneurs, large and small, bar operators, banquet operators on the needs ...
The great Chef of Torre del Saracino, organizer of Festa a Vico, the most important haute cuisine event in Italy, will have to collaborate in identifying concrete solutions to restart a strategic sector for the regional economy
The fateful Phase 2 arrives but with several exceptions - Among the most penalized are public establishments and personal care services which - barring second thoughts - will have to wait until June - The risk of closing for these…
The project is based on the principle of the "suspended dinner", a form of advance payment, granted by the customer to his "place of the heart". The menu must be strictly Italian and will enjoy discounts from 15 to 30 percent on the prices…
Redevelop the suburbs to create a restaurant hub. After the successful experience of Ostiense, Rome tries again with Qvinto Lounge Restaurant Cafè, the new food epicenter that opened almost a year ago on the opposite side of the capital, in the…
First pupil, then friend, then heir, then successor of the great Angelo Paracucchi, in the legendary "Locanda dell'Angelo" in Ameglia, Chef Mauro Ricciardi, Michelin star has burned all the stages in the kitchen. And to think that it all starts with a job at ENEL.
The Chef of Castel di Sangro confirms the supremacy already gained last year for the judges of the Italian Restaurant Guide. Antonino Cannavacciuolo demoted by one position. New this year are the prizes for the best promises of tomorrow under 30. EVERYONE…
