ROME: Italian chef Carlo Cracco will be venturing to Rome for the first time in his career as he opens a restaurant that will serve breakfast to dinner at the Corinthia Rome hotel which is set to open early next year. This is also the first hotel in Italy for the Corinthia group. "Although the restaurant will be in a hotel, it will be a space that is open to everyone. And … [Read more...]
Viewing Italy through a new culinary lens – Laura Lazzaroni on the New Cucina Italiana
Laura Lazzaroni may not win a lot of friends when she says that it is time to metaphorically kill the ‘nonna’ or grandmother philosophy. But she has a point. She writes about it in the introduction to her new book The New Cucina Italiana: What to Eat, What to Cook and Who to Know in Italian Cuisine published by Rizzoli New York. “I meant it to be shocking to get the point … [Read more...]
Antonia Klugmann opens store in Trieste following success of ‘Antonia at Home’
VENCO: After the successful launch of 'Antonia at home' in April, Antonia Klugmann, one of the most influential young Italian chefs with a restaurant in the countryside in Vencò on the border between Italy and Slovenia has opened a store in Trieste. The aim is to bring the traditional cuisine of the region to the Italian city at the crossroads between Italy, Slovenia and … [Read more...]
Niko Romito opens temporary pop-up store in Milan to sell new organic product line: creations also available online
CASTEL DI SANGRO: Niko Romito, chef of the three Michelin star restaurant Reale in Castel di Sangro, Italy is taking his creations from his laboratory including his famous ‘panettone’ that travels the world to a temporary pop-up store in Milan that will be open up to 6 January. The temporary pop-up store has opened at 3 in Piazza Risorgimento, Milan. Apart from the … [Read more...]
Retrovino temporarily becomes Retrocaffè in Rome
ROME: Alessandro Miocchi and Giuseppe Lo Iudice of Retrobottega in Rome are not new to innovations. When they opened their restaurant in Rome, it was innovative not just for the food but also the way they approached the restaurant business. No reservations and two large communal tables were all part of the offering. And they have been slowly expanding their offering in the … [Read more...]
