Italy is preparing for two full days of celebratory eating rituals: Easter and Pasquetta, Italian for Easter Monday. The foods enjoyed during this holiday define the Italian culture of rebirth.... 26 March
“Cucina is a discovery of new things, of forgotten things”. A view of Marco Ambrosino's cuisine through 4 of his tastiest recipes.... 21 March
Supplì, Carbonara and Oxtail “alla vaccinara,” are three of the most renowned Roman cuisine dishes. Read on for step-by-step recipes and successful results.... 15 March
Starter, entrée and dessert for an all-Emilian menu. Here are the recipes for pumpkin-filled cappellacci di zucca, cotoletta alla bolognese and torta di riso.... 28 February
Simple, creative, practical, contemporary: a view of Simone Cipriani's modern cuisine through 3 of his tastiest recipes.... 23 February
It's folly to resist glazed donuts. But there are so many other American snacks and breakfast foods. Here they are listed!... 18 January
Amatricianae is a book about rebirth. Recipes therein are contributed by 33 great Italian chefs paired with a narrative that reflects the land’s identity, plus anecdotes on the birth and expansion of one Italy’s most loved recipes: amatriciana.... 31 August 2017
Love for Tuscany, for the Chianti zone, and above all for the community vegetable garden of Borgo San Felice: these are the building blocks of Fabrizio Borraccino’s cucina. Here are four of his best recipes.... 25 July 2017
Faccia di vecchia, scaccia, sfigghiulata, vastedda col sambuco: typical Sicilian focaccias. Here are 7 and a bonus sfincione recipe of Osteria Ballarò in Palermo... 06 July 2017
Umbria is a region with rich traditions tied to its soil and agriculture. Marco Gubbiotti has developed a vision of the land in which he lives, an interpretation which he offers his clients.... 24 June 2017
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