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Saint Lazare, Gare du Nord, Montparnasse: the struggle to restore the glamour of the busiest railroad stations in Paris starts from the restaurants.... 29 April 2017
Yuzu and peanut butter, sesame and pomegranate, dehydrated strawberries and cream: the pairings for the donuts sold in a new Manhattan joint are as bizarre as their maker, Wylie Dufresne... 28 April 2017
Special bags that allow cooking in sous vide directly in the washing machine, together with the laundry.... 27 April 2017
“I was told I could never make a living writing cookbooks, so that’s exactly what I did”. This and more, from TV to teaching, is the story of Steven Reichlen.... 24 April 2017
In 1893, Luigi Cecchi founder of the winery and a professional wine taster, saw the potential in the Chianti Classico zone and in particular, the Castellare di Castellina area. The whole story of the producer.... 22 April 2017
Bolognina is the neighbourhood adjacent to the Bologna train station. The city is trying to revamp it with the requalification of the via Albani neighbourhood market, which will be open in the evenings too.... 21 April 2017
Pastificio Felicetti has created along with chef Luciano Monosilio a pasta made with cricket flour.... 18 April 2017
Sustainability is one of the decisive factors in choosing a wine, according to American tastemakers. This finding emerged from a study commissioned by California Sustainable Winegrowing Alliance (CSWA).... 16 April 2017
A Master in Wine Sustainability is the new project launched by the University of Siena, in collaboration with the Santa Chiara Lab platform for innovation and Gambero Rosso Academy. Here are the details.... 15 April 2017
Can Vinitaly increase the value of wine? Can it make contribution to the development of Italian wines? How does it influence on the internationalization of Italian wines?... 12 April 2017
The work doesn’t only consist in removing, but in removing the ‘wrong’ things. In his book, “Ten Cooking Lessons”, Niko Romito explains the principles of his cuisine. Here are five of his recipes.... 11 April 2017
Remove, lighten, focus, subtract: these were the principles explained in the book “Ten Cooking Lessons” written by Niko with Laura Lazzaroni. Here are the first 5 five dishes.... 09 April 2017
Just a few kilometers from Verona, in San Benedetto di Lugana, Nadia Zenato, with her brother Alberto and mother Carla, heads a winery of 95 hectares. Here's the whole story.... 08 April 2017
They were drinking wine in Friuli Venezia Giulia three thousand years ago, long before the arrival of the Romans. Traces show that in this zone, viticulture was a well-known activity.... 06 April 2017
From Milan to Rio, from Modena to London... Massimo Bottura's Refettorio keeps growing and developing around the world. Here's the story of the project.... 05 April 2017
New York food and wine scene keeps growing and developing month after month: Ivan Orkin, a real ramen expert, opens a pizzeria, while Grant Achatz is going to arrive this summer with his cocktails.... 04 April 2017
Love savoury foods? At Easter time you won’t necessarily have to stuff your face with chocolate and pastiera, rather choose among a selection of savoury specialties.... 03 April 2017
De Castris wine has shaped the history of Pugliese enology. Gracing Italian tables for more than four centuries, Five Roses is surely the most famous rosé in the world.... 02 April 2017

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2018

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