Gourmet & Wine

MARCONI, today writes a new story, without forgetting the roots that gave life to its history

This year Tenuta Luce lights up Christmas with the 2017 Special Edition, the 25th harvest of the famous Sangiovese and Merlot blend

Fine cuisine at Michelin starred restaurants is often expensive, but culinary experiences are always extraordinary. The menus offered by luxury restaurants, paired with premium, selected wines, are often real tasting classes

The three Michelin star Da Vittorio has launched Da Vittorio At Home, with three menus delivered to your home throughout Lombardy. Daniel Canzian, in Milan, created DanielCanzian in your home, with four proposals to which are added as many finger food to pair with the aperitif. Filippo La Mantia has chosen cosaporto.it for the delivery of his Sicilian specialties to Milan: caponata, arancine, sfincione, cassate and cannoli have already been delivered since last week

Each Beefbar is different as they’re inspired by the city or country they’re in, but this one is special – all the inspiration for this project comes from the 19th-century room

Kei Kobayashi is the first Japanese chef to conquer the three Michelin stars in France, home of the historic food and wine guide

A book to discover the many ways to drink Grappa, a high-quality spirit produced for the past 240 years by Nardini, one of the oldest European Companies

A new edition of Dining with the Stars is now underway. The event, a culinary excellence, has now become a trademark of Planhotel Hospitality Group, which has been taking the premium cuisine of Jeunes Restaurateurs d’Europe to the Group’s most exclusive locations since 2015.

Nadia Murabet, Director of Excellence Magazine USA/Middle East accompanied by Katrina Burrus meets the General Manager of Cipriani Las Vegas mr. Florian Etienne

This contemporary restaurant's menu is based on local farm products. The main concept is «seasonal»: in the harsh winter season, root crops, cereals and harvests are used, and summer and autumn are rich in fresh herbs, vegetables and berries, which are rapidly replacing each other – this is how up to 20 menu updates occur in this luxury restaurant in a year