Italiano
Pasta with shrimp and pistachio pesto
A dish that recalls Sicily, thanks to its nuance of pistachio, which we pair with a Sicilian wine: Sicilia DOC...
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by Editorial Staff 29/04/23 -
by Katiuscia Rotoloni 22/04/23Fusilli bucati with cauliflower and toasted cashews
A simple and quick dish that is guaranteed success. We pair this with a sparkling Trentodoc 1673 Rosé...
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by Antonella Amodio 19/04/23‘A Figlia d’o Marenaro in Naples
A restaurant that has been a meeting place of traditions, quality and typicality in "neapolitan style" for over 60...
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by Editorial Staff 15/04/23Seared tuna in a soya reduction with sautéed Swiss chard and raisins
The success of this dish depends on the quality of its prime ingredient, certified sustainably fished tuna. We...
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by Iolanda Maggio 12/04/23Ineo and the new Roman “dolce vita”
Ineo, means new beginning and it is from the heart that the Eternal City finally relives the atmosphere of the...
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by Editorial Staff 08/04/23Savory galette with rainbow chard, speck and fontina
An easy-to-make and flavorful dish that we pair with a Veneto Rosso Passione Sentimento 2021 Famiglia Pasqua....
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by Marketing & Advertising 05/04/23Podere Conca presents Bolgheri Bistrot
Wineries embrace restaurants. For the column “Ristorante Amico” (Friend-restaurant), a wine producer...
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by Editorial Staff 01/04/23Lamb chops with herbed bread crumbs, a wild berry sauce and truffled potatoes
A recipe created by Chef Guglielmo Giudice, the chef at Rivington, the first New York-inspired restaurant inside...
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by Daniele Cernilli 29/03/23La Commendina, the true tradition of Arezzo
A place just the way we like them, simple, with traditional regional cuisine done to perfection, with the...
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by Iolanda Maggio 25/03/23Ossobuco with risotto alla Milanese
A super-classic dish as prepared by Chef Matteo Giudici. We pair this with a Roero Riserva Panera Alta 2018 Bric...
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by Vignadelmar 22/03/23Ristorante La Campana in Rome
Open continuously for more than 500 years, this restaurant just a stone's throw from the Pantheon will delight...
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by Stefania Vinciguerra 18/03/23Veggie burgers with gorgonzola and arugula
An easy-to-make dish and useful to recycle leftover vegetables. We pair this with a Toscana Bianco Martiena...
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by Iolanda Maggio 15/03/23Armare and Roman seafood cuisine
Stefano Callegari and Perla Ambrosetti bring the sea to the center of Rome with solid, traditional cuisine packed...
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by Editorial Staff 11/03/23Cod fillets on purple carrot shavings with a red onion compote
A simple yet definitely impressive dish that we pair with a Basilicata Bianco 2021 Re Manfredi. Ingredients for 2...
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by Editorial Staff 10/03/23Bitto and Valtellina Casera Dop: value and notoriety grow
The run of Valtellina Casera and Bitto cheeses continues: in 2022, Valtellina's two iconic PDOs reach a...
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by Stefania Vinciguerra 04/03/23Hasselback potatoes with a cheese fondue and dried bacon
This recipe is an evolution of Hasselbackspotatis enriched with cheese and bacon. We pair this dish with a...
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by Antonella Amodio 01/03/23Punto Nave, the restaurant of Testa brothers
A flagship of Campania's seafood cuisine, where the undisputed quality of the raw material goes hand in hand...
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by Iolanda Maggio 25/02/23Lasagnette with a porcini mushroom and ragu sauce
A tasty, classic dish, created by chef Matteo Giudici, that we pair with a Chianti Classico Contessa di Radda 2019...
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