Sunday, April 11, 2021
In an environment with a contemporary style and exclusive elegance, the flavors, aromas and gastronomic techniques of Hong Kong and the Canton.
The Neapolitan pizza master, partner with Pasquale Naccari of the restaurant "Il vecchio e il mare", presented his creation, a crunchy, light and very digestible pizza
In Florence, in the Ponte al Pino area, there is a tavern where the watchword is "Made in Tuscany", and the recipes are a mix of tradition and context, for demanding palates.
The "Nonno Lancia" product line was presented at the Bottega di Rosano, cured meats and cheeses that arise from production choices linked to quality and respect for the territory
The young chef Elisa Masoni takes us on a gustatory journey made of contemporary recipes, in the magical context of Villa Castelletti and its park.
After the closure for Covid19 in Florence, the chain of cured meats and steak also reopens. Quality is the password
Montalbano is a territory rich in shells that the genius of Vinci called "nichi", these lands today express wines of character and elegance.
The village of Santo Stefano is located in the heart of the Chianti Classico, a place where you can live an immersive experience in nature and taste the most genuine products of this area
In their restaurant Roberta and Oliver, companions of life and work, offer contemporary dishes with a marked delicacy every day
An immersive journey into the oldest culture and traditions of Cantonese cuisine
300 hectares on the hills of San Casciano welcome the charming Villa Medicea, a center of excellence in research and innovation at the University of Florence
The steakhouse is always among the first places in user reviews. Behind the success of people and philosophy from true Toscani
Eight great harvests for the Carpineto company, an evening with the Nobile di Montepulciano in contact with the history and values ​​of a great producer
The "Fuori di Taste" event held at Olio Restaurant in Florence highlighted the products of the historic liqueur factory in the province of Pisa.
A very special wine, with an ancient flavor, that the brand "Sparla and Gerardi" wanted to revive from the 2016.
Six producers and eighteen labels in a table comparing two territories with a single subject: the Sangiovese
In Florence, StickHouse ice cream is good even in winter! In the Giada and Tommaso ice cream shop, many very particular tastes with high quality ingredients and all "Gluten Free"
The occasion is a very special dinner for "insiders", journalists and food bloggers or simply gourmets, always with a fork in their pocket and a glass in hand. The invitation is from a "doc woman" Stefania ...
“Bruno was my grandfather, I dedicated the new farm labels to him”. This is how Gianmarco Diddi presents himself, a young winemaker from Marcialla in the province of Florence, and owner together with his brother Andrea and his father Massimo ...
The meeting between Tuscan cuisine (the good one) and Trentino grappa from the institute of Tutela Grappa del Trentino was an opportunity for me to discover 2 truths: at Burde you eat very well and the real ...
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