Gourmet
The Gourmet section is dedicated to articles that span the great world of food, from restaurant reviews to recipes, from particular foods to places to go to eat (or sleep).
Risotto with scampi and citrus
A refined dish, perfect for enhancing the elegant, citrus notes of the Alto Adige Pinot Bianco / Südtirol Weissburgunder Riserva Five V Years 2015 Kellerei Meran, which perfectly balances the sweetness of the scampi and the acidity of the citrus....
Rosewood Castiglion del Bosco reopens March 21
In the heart of Val d’Orcia, at the Rosewood Castiglion del Bosco resort, the original gastronomic stop at Campo del Drago Restaurant** and the new experiences A Casa dello chef, Sapore di Mare and Dipingi & Degusta. Rosewood Castiglion del...
Miseries and nobility of pasta: part three
Stefano Milioni ‘s excursus on pasta continues. We go through literature to discover the differences between dry and fresh pasta. As we have seen in past episodes, pasta is a poor, humble product, invented to preserve the food staple from...
Amberjack tartare
We pair this amberjack tartare with Franciacorta Extra Brut Millesimato 2020 Freccianera Franciacorta Fratelli Berlucchi. From the delicacy of the sea to the vibrancy of citrus with chef Daniele Arzilli’s recipe. Lo chef Daniele Arzilli of Granace Restaurant of the...
Jackie O’ in Rome, a plunge into the past
Luciano Lombardi, aka Vignadelmar, went to dinner at Jackie O’, a historic venue of Via Veneto and the Dolce Vita. Since 1972 he has continued undaunted in his path and by no means disappoints in either the cuisine or the...
Miseries and nobility of pasta: part two
Today Stefano Milioni explains the secrets of grain procurement and storage in ancient Rome. He thus takes us to discover the origin of pasta. We have seen in the previous installment, how Rome had reached 1.5 million inhabitants. Feeding a...
Gramigna with sausage
Gramigna pasta with sausage is one of the typical dishes of Emilian cuisine, and the version we are proposing is that of the Compagnia Amatori della Pasta. We accompany it with Morellino di Scansano BellaMarsilia 2022 PoggioargentierA. Ingredients for 4...
Miseries and nobility of pasta: part one
A rich excursus by Stefano Milioni on Italy’s most beloved food, pasta, starts today. From its humble origins in ancient Rome to the refinements of contemporary cuisine. Follow us every Wednesday to learn more and more. Throughout the world there...
Baked lasagna with meat sauce
This traditional Italian dish, lasagna al forno, goes well – when dressed with meat sauce – with Amarone della Valpolicella 2015 Ca’ Pigneto. Ingredients for 6-8 people Bolognese ragout: 600 g minced meat (half beef, half pork); 1 carrot; 1...
Blu Restaurant at Villa Aragonese, on the Campi Flegrei
Accompanied by a breathtaking panorama, Blu Ristorante in Villa Aragonese is an establishment in which you must make a stop, to enjoy tasty seafood cuisine that enhances the authenticity of the ingredients. Antonella Amodio was there for us. Overlooking the...
Fettuccelle of love
To surprise on Valentine’s Day, here is a recipe from Chef Giuseppe Mulargia of Le Spighe Restaurant at theFH55 Grand Hotel Palatino in Rome: Fettuccelle of love with Cheese and Pink Pepper, Mazara Red Shrimp and Lemon. We pair it...
Hare paté
This is a richly flavored dish, perfect for special occasions, but one to try without waiting for one. We pair it with Valtellina Superiore Riserva Altitude 2019 Mamete Prevostini. Ingredients for 6-8 people: 500 g Of hare meat (cleaned and...
Il Borro in winter
From January 24 to March 1, 2025, Il Borro resort opens its doors on weekends for a unique experience between wellness and nature. An exclusive retreat to discover Tuscany in a season of quiet and wonder. Getting to Il Borro,...
Rabbit porchetta
We pair this typical Marche dish with a local wine made from the native Lacrima grape: the Marche Rosse Costa Lisiano 2022 Podere Vito Cardinali. Ingredients for 4 persons: 1 whole rabbit (about 1.5 kg), already gutted; 150 g taut...
Braised beef
We pair braised beef, a classic winter recipe, with Primitivo di Manduria Riserva 2019 Antica Masseria Jorche. Ingredients for 6 persons: 800 g beef (preferably cappello del prete or reale), 1 bottle of full-bodied red wine (preferably the Primitivo di...
Pasta Design: the beauty and goodness of pasta
The first mass-produced industrial product, pasta-aside from being good-is also beautiful: credit to Pasta Design, the industrial design of applied to pasta. The first mass-produced industrial artifact was the book. Il torchio e i caratteri mobili permisero di produrre libri...
Paccheri with lobster ragu and crispy glasswort
This recipe with bronze-drawn paccheri, lobster ragout and crispy salicornia was created by chef Alfonso Pepe ofAra Maris in Sorrento. We pair it with Roero Arneis Renesio 2023 Malvirà. Ingredients for 2 persons: 180 g bronze-drawn Paccheri di Gragnano, 120...
Tuscan crudes: Chianina, Maremmana, Scottona
This dish, which we have dubbed Crudi toscani, is a proposal by chef Daniele Arzilli of Granace Restaurant at Park Hotel Marinetta in Marina di Bibbona. We serve it paired with Chianti Classico Riserva Poggio Croce 2020 Arillo in Terrabianca....
Millefeuille of cotechino and fontina cheese with turnip tops
The millefeuille of cotechino and fontina cheese with turnip greens is a different way of proposing cotechino that chef Francesco Passalacqua came up with. We pair it with Montepulciano d’Abruzzo Colline Teramane Castellum Vetus 2019 Centorame. Ingredients for 4 persons:...
Octopus and potato salad
One of the most classic Christmas Eve appetizers: octopus and potato salad, which we pair with Trento Riserva 1673 2016 Cesarini Sforza. Ingredients for 4 persons: 1 approximately 1 kg fresh octopus, 4 medium potatoes, 1 celery stick (optional), 1...
Identikit of partners in (mis)fortune in the starred restaurant
Have you, like good readers, witnessed the entrance to the room and the reading of the menu (in the first article) and the scenic arrival of the first courses (in the second) in the starred restaurant? Then relax and enjoy...
Duck breast, apples in port and Amarone sauce
Duck breast with apples in port and Amarone sauce is an elegant dish with intense flavors. We offer it together with Amarone della Valpolicella Cascina San Vincenzo 2018 Famiglia Pasqua Ingredients for Duck Breast with Apples in Port and Amarone...
Spicy sweet bell pepper orzotto, anchovy mayonnaise and pork popcorn
A complex dish but with extraordinary flavor. We pair it with Valpolicella Superiore Mizzole 2019 Cecilia Beretta. Ingredients for 4 persons: For the orzotto: 320 g pearl barley; 1 sweet red bell pepper; 1 sweet yellow bell pepper; 1 fresh...
Risotto with Fontina cheese, Barbera reduction and mustard pear
The recipe for Risotto with Fontina and Barbera reduction is by chef Cesare Battisti(Ratanà Restaurant, Milan) created for FontinaMI 2024. We chose to pair it with Barbera d’Alba Superiore Vigna Mompissano 2019 from Bric Castelvej. Ingredients for 4 persons: 240...
The invasion of alien foods
On the left and right we complain about new “foods” landing in our country: the blue crab, the torpedo fish, the wakame seaweed… But “colonization” from outside has always happened. The egos of peoples are-although it seems foolish to imagine...
Spaghetti with clams and escarole
Spaghetti with clams and escarole is a dish of pasta neapolitan style that we propose in combination with Colli Bolognesi Pignoletto Superiore Malagò 2022 Terre Rosse Vallania. Ingredients for 2 servings: 500 g MSC-certified clams*; 200 g spaghetti; 400 g...
Neapolitan cuisine at Brigida’s
Right in the center of Naples, on Via Santa Brigida, Brigida Restaurant – Neapolitan Cuisine is a very recent opening but already looks like a place not to be missed for good food and a very pleasant evening. For just...
Pasta and beans
One of the most traditional Italian dishes, widespread in all regions with small variations. We offer it in combination with Ciliegiolo di Narni Brecciaro 2022 Leonardo Bussoletti. Ingredients for 4 persons: 250 g dried borlotti beans (can be substituted with...
Peppe Guida’s garden and table
Not only at Nonna Rosa restaurant, but also at Villa Rosa, Lella’s house (a tribute to chef Peppe Guida’s wife) you can enjoy dishes whose ingredients are tradition and simplicity. Vesuvius, the Gulf of Naples, and the islands of Capri...
Risotto with chanterelles and Provolone Valpadana Dop cheese
We pair this typical fall recipe with Nizza Cremosina 2021, one of Bersano’s Barbera crus. Ingredients for 4 persons: 350 g Carnaroli rice; 400 chanterelle mushrooms (chanterelles); 1.5 l vegetable broth; 1 white onion; ½ glass white wine; 150 g...