I always take part in, publish, and share initiatives like “Sbraciami 2024” with great pleasure. I like to think that this represents one of the beautiful sides of us Italians…

It’s one of those hot days — very hot — but not hot enough to make us hesitate for even a moment when Luca Costanzi, Food & Beverage Manager at…

I know Koji Nakai, and at this point I can say he “just can’t stay still.” Maybe that’s why, after his Nakai Roma — a traditional Japanese restaurant (well, “traditional,” so to speak, given its strong cross‑pollination with Roman cuisine) — he decided to open Ie Koji, a Japanese osteria where he offers, as he puts it, the food from his home: the dishes of his mother and grandmother. In short, everyday Japanese cooking. (more…)

From Friday, September 6 to Sunday, September 8, the Diffused Agri‑Food Festival will take place in Avezzano
Great success for Marsigrani, the new flagship dish of the Marsica and Fucino areas (more…)

What drives a Michelin‑starred chef to “settle” in a tiny village of just 40 inhabitants in Upper Lazio? It’s a question I’ve always asked myself — one for which I kept looking for an answer. (more…)

When I met Laura Marciani, she told me, “You’ll see, it’s a beautiful event.” She was wrong.
One adjective isn’t enough to describe Con il Cuore nel Piatto. (more…)

I confess that I hadn’t been to Via di Torre Clementina, in Fiumicino, for quite some time. My idea of the place was stuck several years in the past, and…

It’s easy to just call it ham. But in Spain, ham is a form of culture that, at a certain point, borders on art. (more…)

Am I walking into an MV Agusta dealership or into a restaurant? Well, both. And one cannot exclude the other. For me—and with this statement I'm declaring myself “more than…

I’d almost say that the impression Pitti Taste left on me last year was thanks to Carlo Giusti—but that might sound like an exaggeration… and yet there’s some truth to it. I often find myself talking about his follies: his mortadella made with the breast of the Tuscan black rooster, his extinct sheep breeds, and even pigeon prosciutto… (more…)

With Paolo Gori of Osteria Da Burde, the outline of an interview inevitably includes a mandatory stop: the awards. (more…)