Gourmet & Wine
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
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
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
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, 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
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
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
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.