Gourmet

Food4u

by Annalucia Galeone 15/04/21

Andria’s burrata, artisanal heritage

Recognized as a Protected Geographical Indication product by the European Union in 2016, burrata di Andria is soft...
Where to eat

by Iolanda Maggio 14/04/21

MeglioFresco Bistrot on via Boccea Rome

During the day fish market, in the evening seafood restaurant of the highest quality, a place that you do not...
Recipes

by Katiuscia Rotoloni 10/04/21

Gurnard fillets with sage and Roman-style artichokes

Let’s take advantage of the last Roman artichokes of the season to enjoy them with a Falanghina del Sannio...
Where to eat

by Livia Belardelli 07/04/21

The Borgo between cuisine, nature and silence

Within an estate of 320 hectares of unspoiled nature, the restaurant that speaks of a traditional cuisine enriched...
Recipes

by Editorial Staff 03/04/21

Frico with potatoes

A typical Friuli dish that we pair with a very classic local wine: Friulano 2019 by Tunella winery. Ingredients...
Friend Restaurant

by Marketing & Advertising 31/03/21

Tenuta Freddano presents Ristorante Trippini

Wineries embrace restaurants. For the column “Ristorante Amico” (Friend-restaurant), a wine producer...
Food4u

by Iolanda Maggio 30/03/21

Loison an Italian story since 1938

The name Loison is synonymous with Italian haute patisserie, both as a fresh pastry and for the typical products...
Recipes

by Stefania Vinciguerra 27/03/21

Lamb in gravy

We pair this traditional Eastertime recipe from Lazio region with the Amarone della Valpolicella Classico...
Where to eat

by Iolanda Maggio 24/03/21

U Curdunn in Locorotondo, romantic candor

Peppino and Margherita tell the solid and ancient tradition of their land making you feel immediately at home with...
Recipes

by Editorial Staff 20/03/21

Nebrodi black pig filets with applesauce

An excellent winter dish from Chef Bonetta Dell’Oglio that we pair with a Quarter Vitis Rosso...
Recipes

by Stefania Vinciguerra 13/03/21

Pureed pea soup with clams

A simple and quick recipe from Chef Franco Aliberti. We pair it with an Franciacorta Extra Brut La Montina....
Recipes

by Iolanda Maggio 06/03/21

Baked penne with pumpkin, sausage and pecans

A typical winter dish created by Iolanda Maggio to enjoy paired with the Chianti Classico Gran Selezione...
Where to eat

by Sissi Baratella 03/03/21

Osteria Preella, between good wine and good food

A cozy and familiar osteria as rich in personality and uniqueness, where Gruppo Italiano Vini has set up its...
Recipes

by Katiuscia Rotoloni 27/02/21

Entrecôte with garlic-flavored mayonnaise and chicory

A quick recipe with a “bold” mayonnaise that we pair with a Ribeca 2014 Sicilia DOC Firriato....
Where to eat

by Iolanda Maggio 24/02/21

Mezé Bistrot, a Middle Eastern and Mediterranean corner in Rome

A melting pot of Middle Eastern charm in the heart of the Roman district of Monteverde. This article is available...
Recipes

by Stefania Vinciguerra 20/02/21

Pork loin cutlets stuffed with Gorgonzola and Finocchiona salami

With its strong and distinctive flavor, this original recipe from Chef Gianpiero Cravero pairs well with a...
Where to eat

by Iolanda Maggio 17/02/21

Rovello 18, a cozy refuge in Milan

Patron and chef Michele De Liguoro expertly manages this reliable historic venue, with a clever mix of Milanese...
Recipes

by Katiuscia Rotoloni 13/02/21

Polenta with spare ribs

A simple recipe with ancient origins that we pair with a Nebbiolo d’Alba Roccheri 2017 Marchesi di Barolo....