Gourmet & Wine

Alfio Ghezzi arrives at InAlto: the high-altitude restaurant in the Dolomites

Cooking at 2500 meters requires a sense of limits, which is essential to offer not only a reassuring cuisine but above all a cuisine shared with the landscape and with good food practices

Torino Wine Week, Naturalmente Vino is back, the exhibition dedicated to natural wines

At the center of the natural wines, a new chapter of exploration and analysis for the Turin Wine Week, within the established panorama of the world of Turin wine. A formula in the name of ever greater attention to the environment with a marked sensitivity for the final product

Wine: Italians like to drink in Luxury at the Restaurant

The love for conviviality and the joy of being able to share a meal with friends and relatives at the restaurant regained strength as soon as they were able to resume the habits of everyday life

Bollinger bets on wine tourism to celebrate the bicentenary

An initiative that, in addition to welcoming the entire winemaking process, will open the Bollinger world to wine tourism

Osteria Moderna in Arezzo and Umami Restaurant in Cortona: the “New Tuscan Style” by Emanuele Svetti

Modern Osteria in Arezzo and Umani Restaurant in Cortona: the “New Tuscan Style” by Emanuele Svetti. Let's try to go back in the years to the time when children, in the car with our families, stopped in the taverns alongside the busiest streets and ate genuine food on tables set...

Zahli Restaurant – A Modern Take on Traditional Lebanese/Middle Eastern Cuisine

Zahli, the recent winner of Luxury Lifestyle Awards in the category of Best Luxury Restaurant in Sydney, Australia, provides the perfect setting to experience exquisite Lebanese cuisine the way it was meant to be

Podere il Castellaccio Castagneto Carducci: innovating while respecting tradition in the lands of Bolgheri

Questa è la mia strategia accanto ai giganti: l'umanizzazione e la differenziazione e il mondo del vino dimostra di apprezzare moltissimo questi aspetti

Chef Alessandro Miceli arrives at the Hybrid Restaurant directly from Dubai

The project proposes a different level of reading and understanding of cooking recipes passing through the architectural process and a new way of conceiving the design of the restaurant built around the chef who will guide it, and his creations

Over the Top the name of the “Gallo Nero” in the international rankings.

The nice cockerel returned to the "Stazione Leopolda" for the twenty-ninth "Chianti Classico Collection" presenting a project that represents a real turning point for the Chianti Classico Wine Consortium, which is certainly going through a good time for naming

We’re Smart Green Guide, the new green guide to measure the sustainability of restaurants

A much more realistic guide, founded in 1989 by Belgian chef Frank Fol, assigns one to five radishes to evaluate the sustainability of a kitchen.