Vittorio Moretti and Mattia Vezzola have christened the "millesimo dei millesimi", a cuvée of 6 riservas in 5000 magnum

Seven months after the earthquake hit it, the establishment in the Marche opens by the sea. A thrilled chef and a preview of the menu

Enrico Mazzaroni is back at the helm of a restaurant after the earthquake that on the 30th October forced him to close his beloved Il Tiglio in Montemonaco, in the inland of the Marche. It’s now Tiglio In Vita, Lungomare Scarfiotti 47 in Porto Recanati (Macerata), tel. +392.0397238  (photo Samuela Conti, translated into English by Slawka G. Scarso)

How to select it and cook it: tips from "specialist" Federico Beretta, chef at restaurant Feel in Como

The delicious Anguilla BBQ from Federico Beretta, chef at Feel in Como. In this piece he explains the best way to select it and cook it

Here’s the new Crisommola fried pizza. The pizzaiolo dedicates it to the fabulous apricot from Vesuvius

Franco Pepe with his Crisommola, a delicious new pizza with apricots from Vesuvius

At the Gourmet Festival in Hungary, breathing in the golden days that the capital is experiencing. What with pigs, strawberries and pálinka

An image that sums up well the success of the Gourmet Festival in Budapest, which has just taken place. The Hungarian metropolis has 5 starred restaurant