There’s a Tavern on the port of Tricase

The Coppola brothers run a lovely osteria salentina cum pizzeria and fishmonger on the Adriatic sea

A detail of Taverna del porto in Tricase Porto, Salento. A table perfect for waiting for a latecomer. Or if you’re the one who’s early

A detail of Taverna del porto in Tricase Porto, Salento. A table perfect for waiting for a latecomer. Or if you’re the one who’s early

by Paolo Marchi

Read | 18-08-2017 | 16:30 | Cibi Divini

Cortile Arabo, Sicily to the south of Tunis

In fascinating Marzamemi, chef Massimo Giaquinta presents the Mediterranean Sea with wisdom and a few exotic tricks

Bread at Cortile Arabo in Marzamemi: made with flour from ancient Sicilian wheat varieties

Bread at Cortile Arabo in Marzamemi: made with flour from ancient Sicilian wheat varieties

by Stefania Lattuca

Read | 18-08-2017 | 07:00 | Dall'Italia

Mauro the Wise

A chat after a great dinner at Uliassi’s: speaking about Romito, Bottura, Cedroni... And the future of Italian cuisine

Mauro Uliassi

Mauro Uliassi

by Carlo Passera

Read | 17-08-2017 | 07:00 | Carlo Mangio

The Abbruzzino’s makeover

A completely renovated restaurant, betting on Calabria: «I wouldn’t change this land with no other»

Antonio and Luca Abbruzzino, father and son: they completely renovated their restaurant in Catanzaro Lido (photos by Tanio Liotta)

Antonio and Luca Abbruzzino, father and son: they completely renovated their restaurant in Catanzaro Lido (photos by Tanio Liotta)

by Carlo Passera

Read | 16-08-2017 | 18:00 | Carlo Mangio

The explosion of Domingo Schingaro

A great dinner with the Apulian chef, inspired by his return home. With pastry-chef Mita and Marzolla in the dining room he forms a super-trio

Domingo Schingaro, born in 1980, is chef at  Due Camini in Savelletri di Fasano (Brindisi)

Domingo Schingaro, born in 1980, is chef at  Due Camini in Savelletri di Fasano (Brindisi)

by Carlo Passera

Read | 16-08-2017 | 07:00 | Carlo Mangio

Gambero Rosso, a hidden star and those scampi thrown back into the sea

From Sculli to Marina di Gioiosa Ionica: a “heroic” restaurant presents great local products and Mediterranean fine dining

The staff at Gambero Rosso in Marina di Gioiosa Ionica: left to right Giuseppe Marando, Stefano Frascà, Giuseppe Figliomeni, Salvatore Frascà, Tiziana Sculli, Jousset Ghezy, Mirela Barbu, Francesco Sculli, Caterina Favasuli, Chiara Fiorenza and chef Riccardo Sculli

The staff at Gambero Rosso in Marina di Gioiosa Ionica: left to right Giuseppe Marando, Stefano Frascà, Giuseppe Figliomeni, Salvatore Frascà, Tiziana Sculli, Jousset Ghezy, Mirela Barbu, Francesco Sculli, Caterina Favasuli, Chiara Fiorenza and chef Riccardo Sculli

by Carlo Passera

Read | 13-08-2017 | 07:00 | Carlo Mangio

A journey to Namibia

An itinerary among the delicacies of the old German protectorate in Africa, a magnificent country. Schnitzel, oysters and worms

Joe’s Beerhouse in Windhoek, capital of Namibia, in 160 Nelson Mandela Avenue

Joe’s Beerhouse in Windhoek, capital of Namibia, in 160 Nelson Mandela Avenue

by Giovanna Sartor

Read | 13-08-2017 | 07:00 | Giovanna a Capo-tavola

Alfieri, in view of an entirely female dining room

Andrea and Samantha together since catering school. Both trained as chefs, but she now dreams of a dining room service led only by women

Andrea Alfieri and Samantha Serafini, husband and wife, with Roberta Zulian, to the left, sous-chef of Alfieri for the past 17 years

Andrea Alfieri and Samantha Serafini, husband and wife, with Roberta Zulian, to the left, sous-chef of Alfieri for the past 17 years

by Samantha Serafini

Read | 12-08-2017 | 07:00 | In sala

Moera, a restaurant with a (real) vegetable garden

In Irpinia, meeting Francesco Fusco's real zero km. He's a farmer and breeder by day, a chef by night

Francesco, in the vegetable garden supplying his restaurant, Moera in Avella (Avellino) tel. +39.081.8252924 (photo obiettivonotizie.it)

Francesco, in the vegetable garden supplying his restaurant, Moera in Avella (Avellino) tel. +39.081.8252924 (photo obiettivonotizie.it)

by Lydia Capasso

Read | 08-08-2017 | 07:00 | Dall'Italia

Impronta d'Acqua, what a surprise in Lavagna

Friulian Ivan Maniago and his partner Romina opened a promising restaurant near Genoa. Serving seafood and game

Gnocchi with quarantine potatoes, red prawns, prescinsoa and marjoram. One of the dishes from  Impronta D’Acqua, recently opened in Cavi di Lavagna (Genova). At the helm, Friulian  Ivan Maniago and partner Romina Di Fabio, tel.  +39.375.5291077

Gnocchi with quarantine potatoes, red prawns, prescinsoa and marjoram. One of the dishes from  Impronta D’Acqua, recently opened in Cavi di Lavagna (Genova). At the helm, Friulian  Ivan Maniago and partner Romina Di Fabio, tel.  +39.375.5291077

by Chiara Nicolini

Read | 07-08-2017 | 07:00 | Dall'Italia

50 Best Restaurants, the 2017 edition in Melbourne

After a hugely successful 2016 edition in New York City, The World’s 50 Best Restaurants announces that its 2017 awards will take place in Melbourne in April. The flagship event, celeb ...
READ MORE

Many confirmations for the Swiss Michelin guide

The new Swiss Michelin Guide has been presented: no news at the top, there are still 3 tri-starred restaurants: Schauenstein in Fürstenau, Peter Knogl's Cheval Blanc  ...
READ MORE

Michelin Uk awards Clare Smyth and Fat Duck

The brand new Michelin Guide dedicated to Great Britain and Ireland gave Clare Smyth (our interview with her here) the Best Female Chef Award and the team at Peel's&n ...
READ MORE

Kitchen Ter(re), a Frenchman’s ode to pasta

Parisian William Ledeuil opened a sleek establishment that joins Italy’s most famous food with Asian broth

Caserecce with glazed chicken, harissa and lemon confit by William Ledeuil. A few days ago the famous Parisian chef opened Kitchen Ter(re) in Boulevard Saint German 26

Caserecce with glazed chicken, harissa and lemon confit by William Ledeuil. A few days ago the famous Parisian chef opened Kitchen Ter(re) in Boulevard Saint German 26

Read | 03-08-2017 | 07:00 | Ilaria Brunetti | Dal Mondo

Hiša Denk, signs of a new Slovenian cuisine

After Ana Roš and Tomaž Kavcic, Italy’s neighbouring country is acquiring visibility thanks to the inn of promising Gregor Vraćko

The dining room at Hisa Denk, restaurant and hotel at Zgornja Kungota, in Slovenia, between Styria and Maribor, tel. +386.(0)2.65 63551 (photo hisadenk.si)

The dining room at Hisa Denk, restaurant and hotel at Zgornja Kungota, in Slovenia, between Styria and Maribor, tel. +386.(0)2.65 63551 (photo hisadenk.si)

Read | 02-08-2017 | 12:00 | Giuseppe Cordioli | Dal Mondo

The crusade of Fracassi, the king of Chianina

His butcher shop turns 90: and Simone continues his work, defending "true" meat. With new ideas...

Simone Fracassi, a great butcher and guardian of authenticity, launched an idea: Italian cuisine around the world should be safeguarded by Unesco as a world immaterial heritage

Simone Fracassi, a great butcher and guardian of authenticity, launched an idea: Italian cuisine around the world should be safeguarded by Unesco as a world immaterial heritage

Read | 31-07-2017 | 07:00 | Carlo Passera | Carlo Mangio

27 times Tickets

The last impressive swirl of tapas from Albert Adrià’s fine dining bar. Today, it’s the most coveted place in Barcelona

Toasted chicken skin with anchovy bone, the first of a magnificent series of 27 tapas at Tickets, Barcelona, one Michelin star and 25th in the World's 50 Best (translated into English by Slawka G. Scarso)

Toasted chicken skin with anchovy bone, the first of a magnificent series of 27 tapas at Tickets, Barcelona, one Michelin star and 25th in the World's 50 Best (translated into English by Slawka G. Scarso)

Read | 28-07-2017 | 07:00 | Gabriele Zanatta | Zanattamente buono

Alpe Pragas, nature in a jar

The story of Stefan Gruber and his maso in Pusteria: «As an orphan, I invented my future: I make jams»

Stefan Gruber

Stefan Gruber

Read | 27-07-2017 | 07:00 | Paolo Marchi | Affari di Gola di Paolo Marchi

Dining at Meo Modo

Andrea Mattei’s growing activity in the gourmet restaurant at Borgo Santo Pietro, surrounded by a farm

Andrea Mattei, to the right, with sous chef Andrea Ferrari, left, and pastry chef Diego Poli in the middle. The other sous chef Simone Di Maio completing the team at Meo Modo al Borgo Santo Pietro in Chiusdino (Siena) is missing

Andrea Mattei, to the right, with sous chef Andrea Ferrari, left, and pastry chef Diego Poli in the middle. The other sous chef Simone Di Maio completing the team at Meo Modo al Borgo Santo Pietro in Chiusdino (Siena) is missing

Read | 26-07-2017 | 07:00 | Carlo Passera | Carlo Mangio

A lily (Giglio) with three petals

Rullo-Stefanini-Terigi: in Lucca a much-talked-about trio of very young, varied and talented chefs

The team at Giglio in Lucca, a restaurant that’s becoming increasingly popular: left to right Benedetto Rullo, Dani Grieco, Francesco Massagli, Stefano Terigi, Lorenzo Stefanini (with Rullo they form the trio of chefs) and Nicolò De Angelis. Photos by Tanio Liotta

The team at Giglio in Lucca, a restaurant that’s becoming increasingly popular: left to right Benedetto Rullo, Dani Grieco, Francesco Massagli, Stefano Terigi, Lorenzo Stefanini (with Rullo they form the trio of chefs) and Nicolò De Angelis. Photos by Tanio Liotta

Read | 24-07-2017 | Carlo Passera | Carlo Mangio

SanBrite, a new home for the Gasparis

Riccardo and Ludovica opened a restaurant of their own in Cortina

Ludovica and Riccardo Gaspari in front of SanBrite, their new restaurant in Alverà, in Cortina d'Ampezzo

Ludovica and Riccardo Gaspari in front of SanBrite, their new restaurant in Alverà, in Cortina d'Ampezzo

Read | 17-07-2017 | 07:00 | Paolo Marchi | Primo piano

The magic of Lorenzo’s arancini

At the latest Festa a Vico, Cuomo, chef at Re Maurì in Vietri, offered a charming version with garlic oil and hot chilli peppers

Arancino with garlic, oil and hot chilli peppers from Lorenzo Cuomo

Arancino with garlic, oil and hot chilli peppers from Lorenzo Cuomo

Read | 16-07-2017 | 14:00 | Paolo Marchi | Affari di Gola di Paolo Marchi

Cathedrals in the Negev desert

Eating (and drinking) well is possible even in the fascinating and arid area of South Israel. Some recommendations

Vineyards at Carmey Avdat Farm, one of the most inhospitable areas in the desert of Negev, but only seemingly so (translated into English by Slawka G. Scarso)

Vineyards at Carmey Avdat Farm, one of the most inhospitable areas in the desert of Negev, but only seemingly so (translated into English by Slawka G. Scarso)

Read | 21-07-2017 | 07:00 | | Dal Mondo
ENG Grana Padano Home
ENG S.Pellegrino home
ENG Birra Moretti home
ENG Lavazza home
Petra Molino Quaglia Home
ENG Monograno Felicetti home
Berto's Coldline home Piazza home Caraiba Host home
ADConvivio

Iscrizione alla newsletter

Per iscriversi compilare il modulo sottostante in tutte le sue parti.

Sarà nostro piacere tenervi costantemente informati.







Selezionare la categoria in cui vi identificate per lavoro o semplice passione e curiosità.



Ai sensi del D.Lgs. 196/2006 i dati personali possono essere utilizzati da Marchi di Gola per l'invio della newsletter, per finalità amministrative, di marketing, pubblicitarie, informative e per l’eventuale partecipazione al congresso.
Il consenso alle comunicazioni indicate per le predette finalità è facoltativo e potrà essere revocato agevolmente in qualsiasi momento ai sensi dell’art 7 del citato decreto legislativo.

Warning!