Chef Giulio Terrinoni: latest news in the center of Rome

Chef Giulio Terrinoni: latest news in the center of Rome

Meeting chef Terrinoni and discovering (maybe) his projects!

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Sonia Peronacithe creator of the most downloaded app

Sonia Peronacithe creator of the most downloaded app

Giallo Zafferano: the app of recipes that by now has infinite downloads

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Ernesto Iaccarino Chef: “No dish arises from the same premises”

Ernesto Iaccarino Chef: “No dish arises from the same premises”

At Don Alfonso from 1890 one can breathe the freshness of the Mediterranean Sea constantly balanced between old and new smells

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Antonino Cannavacciuolo tells about himself to So Wine So Food

Antonino Cannavacciuolo tells about himself to So Wine So Food

The secrets of a chef that has become a tv celebrity. His secret? The continuous pursuit of innovation

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Gualtiero Marchesi at So Wine So Food: emotion is the sense of his dishes

Gualtiero Marchesi at So Wine So Food: emotion is the sense of his dishes

In a world where everything seems to get more complicated, his biggest challenge is to continue on the path of simplicity

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Tiziana  Stefanelli: Masterchef  is  just  a  game;  those  who  want  to  be  chefs  must  study  and  be  willing  to  do many sacrifices

Tiziana Stefanelli: Masterchef is just a game; those who want to be chefs must study and be willing to do many sacrifices

We have met the winner of Masterchef's second edition and have asked her: what is turning cuisine into ashow for?

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Come and see, ladies and gentlemen! Come and see! The clown of Rome will win your hearts!

Come and see, ladies and gentlemen! Come and see! The clown of Rome will win your hearts!

Via dei Banchi Vecchi: the clown will put a smile on your moments of delight.

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Chef Cristina Bowerman: leaving, returning, and departing again. That is her special touch.

Chef Cristina Bowerman: leaving, returning, and departing again. That is her special touch.

Discovering worlds and flavours: Chef Bowerman tells So Wine So Food about her fascinating travel

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From the outskirt district of Appio Claudio to the restaurant  terrace of the Bernini Bristol Hotel: the culinary professionalism of chef Andrea Fusco and his Giuda Ballerino

From the outskirt district of Appio Claudio to the restaurant terrace of the Bernini Bristol Hotel: the culinary professionalism of chef Andrea Fusco and his Giuda Ballerino

Bold combinations, few herbs, chilli and many aromatic herbs for a kitchen that has fun and surprises without forgetting classic dishes from the roman tradition..

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Inside the fine Hotel Aldrovandi of Villa Borghese the all roman cuisine of German chef Oliver Glowig

Inside the fine Hotel Aldrovandi of Villa Borghese the all roman cuisine of German chef Oliver Glowig

Coming from German origins, he was one of the first Italian chefs called to represent the Lazio region at Expo 2015 and when you ask him about the product that must never leave his kitchen he answers: olive oil..

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A union between art and cuisine: this spirit of the highly awarded restaurant Antica Pesa based in Trastevere Roma and managed by the Panella brothers

A union between art and cuisine: this spirit of the highly awarded restaurant Antica Pesa based in Trastevere Roma and managed by the Panella brothers

They were born from a family of restaurant owners, Simone and Francesco: the father of two chefs would always greet artists that in those years (talking about the 70’s) would populate Trastevere, that was at that time a kind of roman Montparnasse

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Talent and creativity, without forgetting the real essence of romans. This is the experience that Giuseppe di Iorio, young executive chef of the gourmet restaurant Aroma, gives to his clients.

Talent and creativity, without forgetting the real essence of romans. This is the experience that Giuseppe di Iorio, young executive chef of the gourmet restaurant Aroma, gives to his clients.

More than a gourmet restaurant, at first sight it seems like a romantic corner to escape too, between the magnificent Palazzo Manfredi and the imposing Colosseum

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The love for this job is the secret ingredient that gives strength to a project like the one of Mirabelle di Roma, an excellent terrace gourmet of the Capital and his chef Stefano Marzetti

The love for this job is the secret ingredient that gives strength to a project like the one of Mirabelle di Roma, an excellent terrace gourmet of the Capital and his chef Stefano Marzetti

With a mum that cooked, and a passion for cooking that goes with him since he was small, he learns to get his hands dirty with a plate of gnocchi: from there it was love at first sight

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Passion, desire and research: this is the recipe for success in Italy and in the world of the Serva brothers and their restaurant La Trota.

Passion, desire and research: this is the recipe for success in Italy and in the world of the Serva brothers and their restaurant La Trota.

From the first steps into darkness as chefs specialized in cooking lake fish, to two Michelin stars, thanks to the re discovery and development of the Sabino territory, never abandoned

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