La Taverna restaurant, a Michelin star that has been shining for 21 years

In Colloredo di Monte Albano (UD) spring has began in the Castle’s orangerie

Imagine yourself walking along a long road and glimpsing in the distance a castle with the Alps in the background. Now imagine an orangerie, some green-houses and service lodgings of this 13th century castle. Imagine they were first used as a tavern and then transformed into a magnificent restaurant. Now you won’t need to use…

Three years of MissClaire, with tears of joy here we are!

After all this hard work I decided to celebrated with a brunch at Portopiccolo

You should know by now that Sunday I celebrated MissClaire’s three year anniversary in the lovely location of Portopiccolo. And quite a few readers joined the celebrations J Do you know how this adventure started? It was February 2015 when I had an insane epiphany and decided it was time to give MissClaire her own…

Once a sports referee, he know manages the kitchen of the Antico Caffè San Marco

Authentic dishes, spices and passion will fill your heart

I recieved an unexpected lunch invitation to the Antico Caffè San Marco. An it was quite unexpectedly that Matija Antolović became a chef and now prepares wonderful delicacies in this special place… but as expected I decided to write all about it J Everything started a few weeks ago when I was called to try…

Osteria Altran, a very pleasant visit

I’ll take you to the Ruda countryside, to discover incredible flavours

Two and a half years have gone by since I first discovered this incredible restaurant; that time I’d just been there to nose around, using my phone to take pictures. A few days ago, I went back to the article I had written and thought I really should go back and give it a little…

MissClaire at CARE’s The ethical Chef Days 2018

In Val Badia to discover…well, let’s see together!

If you’ve followed my stories you’ll know that for the first time ever I took part in CARE’s, which was probably the most incredible and fantastic experience I’ve ever had since I started this job. Three wonderful days that I can’t wait to share with you. Over 2.000 photographs, 38 chefs, 40 tastings and… I…

My special birthday at the Savoia Excelsior Palace

I step into my forties with a great celebration!

You should know me well by now. An exhuberant party lover, but every year, as my birthday comes up, I promise myself “no celebrations this year”… but in the end I spend the entire week celebrating, almost as much as a Balkan style wedding! Sagittarius, born on the 28th of November on a day of…

New opening for Gabin “Gusto esclamativo”

Four new openings in four years: the secret for success!

All we hear about lately is crisis, stalled economy and taxes that choke industry. So, when you encounter companies that are managing to succeed and grow, your hope spikes up and you feel a smile spreading. Of course, it’s not easy for anyone: you need sacrifice, perseverance, talent and professionalism as well as many other…

Villa Bononmo, an exclusive location in Trieste

Events, weddings, important occations.

I wonder how many times you drove up via Bonomea, the road which connects Opicina’s obelisk with the neighbourhood of Gretta, and admired the view from your car window. The road was built in 1779 to connect Villa Bonomo to the city. From up here you can see all of Trieste, as well as Pirano,…

Lagana Restaurant Bar in Villach

Two hats on the Gault-Millau guide and a faboulus dinner

I’m really tired of hearing people say “It’s a pity Austrian food is so bad”! I was talking about this the other day with someone. Of course, being Italian we’re priviledged, as well has having an excellent cilunary tradition, we have excellent products. It’s an easy win 😉 But, you know what I think? Austria…

The lost flavours of Cavallo pastry shop in Udine

Surrounded by the warm scent of freshly baked bread let’s discover Enzo’s love for baking

Since 1958, while everyone else is asleep, Enzo Cavallo is in his workshop preparing bread according to the traditional recipe, the same one his father used. You need to look back to the past to properly understand a job which is very hard but very rewarding. A few crumbs of a family’s history. Enzo tells…

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