gambero rosso
gambero rosso is a multimedia group that publishes magazines on food and wine sector. gambero rosso was founded in 1986. gambero rosso' s headquarters is located in rome, lazio, it 00152. gambero rosso has an estimated 72 employees and an estimated ann ...
owler has collected 11 screenshots of gambero rosso' s website since jun 2015. the latest gambero rosso website design screenshot was captured in jul 2018 .
gambero rosso is a multimedia group that publishes magazines on food and wine sector. gambero rosso is a private company. gambero rosso' s parent company has been class editori spa since mar 2018. as of may 2018, gambero rosso has 554. 0k fans on facebook and 75. 1k followers on twitter .
copyright 2015 gambero rosso spa p. iva06051141007, italy all rights reserved it edition
you can feel like being home when you seat at the gambero rosso tables .
gambero rosso currently has 75, 091 followers on twitter. as of january 2015 gambero rosso had 45, 954 followers. that' s a 63 percent increase in 2 years
gambero rosso currently has 553, 953 fans on facebook. as of february 2015 gambero rosso had 293, 211 fans. that' s a 88 percent increase in 3 years
gambero rosso® è il leader editoriale in italia nel campo della cultura del vino e dell' enogastronomia .
every year gambero rosso publishes a guide to italian wine, entitled vini d’italia (italian wines) .
when the old family left the gambero rosso for a generation turn over, the new owners brought new powerful strengths .
high profile wine road show gambero rosso holding spa, italy is back in sydney for the second time in history .
( 4 - traders. com) gambero rosso special guest of vinexpo bordeaux the best italian wines selected by ga ...
( 4 - traders. com) press release gambero rosso and gategroup: made in italy at high altitude hamburg, ap ...
originally posted by vino me: i have always found a
tre bicchieri
award from gambero rosso a good indicator of high quality .
first courses are based on home made pasta. most famous are trofie with pesto and gambero rosso paccheri with red mullet fillets. a classic dish are seafood spaghetti .
gambero rosso (urltoken) is a premier wine and f & b classification organisation in italy and has been an international reference point for the best quality italian food and wine .
it was delicious 😋, the best sea food that i' ve ever eat 🐟 🐚 🐙 🐌. you are perfect gambero rosso. can' t wait to be back !
gambero rosso (urltoken) is a premier wine and f & b classification organisation in italy and has been a reference point for the highest quality food and wine in italy and abroad .
you' re right. this is much higher than either of those
top lists
when it comes to italian wines. gambero rosso is highly regarded by italians and italian restaurateurs .
ristorante il gambero rosso - p. iva: 01043000114 piazza marconi, 7 - vernazza, cinqueterre (sp) tel. + 39 0187 812265 - email: info @ urltoken cookie - privacy
gambero rosso is very consistent in their ratings and sometimes they' re the only press available. so, in order to sell the wine... very valuable... . .
firmly at the top of the list of central scotland' s best italian restaurants, it' s our unique canal - side location, warm welcome, genuine italian dishes made from the best ingredients, fine wine and regular entertainment that all adds up to make gambero rosso so atmospheric. it' s like a little venice. gambero rosso, winners of the restaurant of the year 2016
mario batali has said that there is no such thing as italian cuisine, there are only the regional cuisines of italy. gambero rosso takes this view of italian wines, locating each wine within its particular region and quietly seeking to reinforce regional wine identities and to resist the industrialization and homogenization of wine. it thus holds true to its slow food roots. gambero rosso has an agenda, as its il manifesto origins might suggest, and it promotes it effectively by identifying the very best regional products and local producers. other wine critics have agendas, too, i think, but are not always so transparent as gambero rosso .
gambero rosso’s roadshow featured an exclusive group of about 50 wine producers in italy, each of them offered for the very first time in asia a complete range of sparkling, red, white, rose’ & dessert wines .
gambero rosso is unique among the wine critic publications i am examining here in that it is almost entirely focused on the wines of a single nation, italy. although other publications may emphasize one country or region over others, all attempt some form of international coverage (this is even true of wine press northwest, which covers the washington, oregon and british columbia wine industries). in this as in many other things gambero rosso is different .
the italian chamber of commerce is to partner with leading italian food - and - drink publisher gambero r ...
the gambero rosso publications want you to think about wine in a particular way that reflects its original political agenda and distinctive italian roots. in many ways it is exactly the opposite of the wine guide i’ll consider next, decanter .
the awards are sponsored by gambero rosso, an italian food and wine magazine and publishing group founded in 1986. the' ristoranti d' italia' guide, first published in 1990, introduces the best italian restaurants in italy .
all you have to go on is a
tre bicchieri
from gambero rosso .
how much weight do you give that, and why ?
[ / quote ] for me it means... buy
celebrating 30 years of excellence, gambero rosso’s wine guide, italian wines 2017, contains more than 25, 000 wine reviews and profiles of the passionate winemakers behind them. only 429 wines are crowned with tre bicchieri, or “extraordinary wines”; the ratings system is as follows :
i have always found a
tre bicchieri
award from gambero rosso a good indicator of high quality. i have not hesitated to purchase a wine based solely on that rating if no other wine expert has reviewed it. a recent example was the 2000 manara amarone. vm
the gambero rosso wine ratings in vini d’italia are built up on the number of glasses (bicchieri) awarded to a wine. the highest rating is three glasses (tre bicchieri), and we were delighted to see a number of wines from our own extensive italian portfolio among them .
in october 2011, gambero rosso, italy (www. gamberorosso. it), organised a high profile wine roadshow event. our company, felicitas global pte ltd, singapore, managed and coordinated this event in asia held in three different cities: india (mumbai), singapore and korea (seoul) .
gambero rosso first appeared as a slim culinary supplement to il manifesto, so i imagine the name made reference to both its “red” politics and its shrimpy size. the magazine grew to become an independent publication, spawned a number of books and guides, and now even includes a television network. it is no shrimp any more .
published in italian, german and english with a worldwide circulation of over 100, 000, gambero rosso' s wine guide is well known for its impartial, independent and reliable evaluations of wine based on the thousands of blind tastings. the 2001 guide is the fourteenth edition of this most complete and influential italian wine guide on the market .
gambero rosso came to los angeles, and poured hundreds of top wines from almost 200 producers for the trade and media, offering a preview of some of the spectacular italian wines and top values that are imported to the us. through an extended wine tasting in barker hanger at santa monica airport, a veritable feast for the senses made a strong case for the wines and the guide .
gambero rosso (urltoken) are celebrating their “30 years of passion” (1986 - 2016) with a roadshow which on june 10, 2016 was promoting # trebicchierivan. their new red guide (30 euros) is out spotlighting 2400 producers, 22000 wines, 421 tre bicchieri. they conducted a special master class of 9 top winning italian wines that showed amazing diversity of style. here is a brief summary :
here are the top wines that earned a special nod: ruggeri & c. triumphed as sparkler of the year with its valdobbiadene extra dry giustino b. prosecco 2015, the first time that gambero rosso gave this award to a tank - fermented sparkling wine. sabellico said, “giustino b. is the one we like most this year, it’s such a fresh, live, crispy, floral, fruity wine, that it’s so deliciously drinkable, we couldn’t resist the temptation of giving it this special award. ”
italy' s leading wine guide, gambero rosso' s guida ai vini d' italia (guide to italian wines) 2001 has awarded the elite
tre bicchieri
or
three glasses
distinction to the 1997 vintage of castello banfi summus, along with a star signifying the estate' s tenth year in the
tre bicchieri
category. the 1988 and 1995 vintages of summus rated three glasses in past editions of the guide, as has the estate' s excelsus' 93 and poggio all' oro brunello di montalcino' 90 and' 93 .
7. up - and - coming winery: bolgheri rosso sup. atis 2012 guado al melo – igt blend of older clones cab sauv, cab franc, & merlot from vines planted in 1999 with 24 months in barrique has lots of balsamic red fruits with impressive structure .
we come to taormina once a year and never miss coming to gambero rossi. the food is fantastic, but so is the company of the lovely family run restaurant, especially the ever smiling adriana. the prices are reasonable, especially for taormina. beware, though! there are ...
so, you' re browsing in the italian section of your favorite wine shop. you come across an interesting - looking wine from a region you' re reasonably knowledgeable in. it' s from a decent vintage, but you' re not aware of its having any reviews or scores from suckling, parker, thomases, tanzer, galloni or any of the other widely known critics. nor are you closely familiar with the producer. all you have to go on is a
tre bicchieri
from gambero rosso. how much weight do you give that, and why ?
5. red wine of the year: etna rosso v. barbagalli 2012 pietradolce – first bottle corked but 2nd excellent! single vineyard barbagalli from the trendy etna volcanic slopes is a light colour but delivers lovely delicate elegant earthy yet clean roses. excellent purity and not tiring to drink .
a master class and special awards seminar kicked off the event, designating nine wines as top in their class. moderated by gambero rosso senior editor - in - chief marco sabellico and international editor lorenzo ruggeri, the most surprising thing is that white wines received all the buzz, hogging 6 of the 9 categories. as ruggeri explained, “we select a lot of white wines for awards, because the quality of white wines in italy over the last year has increased tremendously, and we really see the best buys, in italian wine at the moment, is white, it really comes at a fair price. ”
i want to start with gambero rosso, which is a very influential italian publication. it is the italian equivalent of wine spectator, but it goes well beyond ws in its coverage of food and wine culture and tourism. it publishes a number of important guides to italian regional restaurants, food and wine that i have found to be extremely useful when i have lived in or visited italy. the italian monthly magazine is physically imposing – the issue that appears in the photo above weighs in at more than 400 pages and was filled with ads. i subscribe to the much thinner abridged quarterly english edition, but my comments here concern the italian original .
for us mere wine - loving mortals, figuring out which wines are worthy of our hard - earned dollars can be a challenge, especially if you love italian wines, with 20 regions, over 2000 varietals, and thousands of producers in play. wine ratings can be tricky, depending on who you align your palate with. gambero rosso, italy’s leading food and wine authority, publishes an annual italian wine guide, based on a simple three glass ratings system, or tre bicchieri. more than 70 expert tasters blind - taste over 45, 000 wines every year, and only include those that they feel are above average, with less than 1% granted the top prize .
with more than thirty years of production behind it, santagostino rosso, a blend of nero d’avola and syrah, is one siciliian red that has met with great success on both a national and international stage for winemaking and producing. the sicilian nero d’avola and the international syrah are grown in the baglio sorìa estate, where soils are mainly composed of red marlstones .
istine snared the up and coming winery with its chianti classico levigne riserva 2013, a first for winemaker angela fronti, whose light touch was much appreciated by gambero rosso for its purity and balance. ruggeri commented, “there is an idea in italy that the riserva has to be more powerful, more concentration, more smoothness, more oak aging, here you have the opposite. what you have is a pure expression of radda in chianti sangiovese, always expressed in such an elegant floral character. violet, rose, small forest fruit, really crispy, almost crunchy, and then you will find in the glass a strong backbone, a lot of savory character and saltiness coming through. this is such a food - friendly wine, we say in italian this is a gastronomico, a wine that calls for food. ”
each monthly issue of gambero rosso features a major section on wine, usually devoted to a particular regional wine. winemaker profiles and interviews are accompanied by ratings and tasting notes. the ratings use the usual 100 - point scale, although it is applied a bit more rigorously than in u. s. publications, i think, judging by the relatively small number of 90 + wines that appear. a surprisingly small number of wines are rated each month given the thousands and thousands of italian wines produced. this is because the most important ratings appear in an annual guide called vinid’italia (one word), which is the bible of italian wine. you can purchase an english translation, italianwines. the 2004 edition that i have here ran 864 pages and rated 14, 208 wines from 1, 937 producers. the new 2008 edition (due out later this month) is probably even bigger .
this year' s guide also highlighted several other castello banfi wines, including castello banfi brunello di montalcino 1995 (
characterized by a ready and pleasurable drinkability .
), castello banfi rosso di montalcino 1998 (
a wine of beautiful fullness and extract
), centine 1998 (
a house classic
) and the
triad
of tavernelle, mandrielle and colvecchio 1997 (
moving along the same direction: clean bouquet, balanced, good wood, good fruit .
)
the terroir in which it grows, its proximity to the coast, and the prevalence of clay and red marl in its soil contribute to creating climate and soil conditions that are unique in the agricultural setting of western sicily. santagostino baglio sorìa rosso is the fruit of this uniqueness, remaining true to itself over more than thirty vintages. harvest after harvest, it proves to be the emblematic symbol of firriato’s oenological style with its impenetrable ruby red colour, releasing elegant nuances and velvety tannins in the glass .
the baglio sorìa estate is home to one of firriato’s oenological treasures—a quintessentially sicilian red that has seduced wine lovers the world over with its pleasing complexity and its perfect balance between freshness and alcohol content. rich in fruitiness and elegance it is a pioneering sicilian blend of international and native grape varieties. the terroir in which it grows, its proximity to the coast, and the prevalence of clay and red marl in its soil contribute to creating climate and soil conditions that are unique in the agricultural setting of western sicily. santagostino baglio sorìa rosso is the fruit of this uniqueness, remaining true to itself over more than thirty vintages. harvest after harvest, it proves to be the emblematic symbol of firriato’s oenological style with its impenetrable ruby red colour, releasing elegant nuances and velvety tannins in the glass .
the first in a series on the actors and institutions that shape the wine world .
i’m interested in the role of wine critics (and their publications) in shaping the global wine market. this is the first of several entries that will examine a few of the most influential publications. i’m not entirely sure where this process will take me, but i’m pretty interested to find out what i will learn. so let’s begin .
several features of vinid’italia are noteworthy. first, it eschews the 100 - point rating system in favor a simple scale of zero, one, two or three wine glasses. the three glass or tre bicchieri wines are the best in italy. there were only 254 of them in 2004, so this really is a high distinction and i am sure it is a tremendous market advantage to receive the highest rating. i admit that i think the wineglass rating system is refreshing and usefully informative. tasting wine is not really rocket science at my level of (un) sophistication. robert parker probably really can tell the difference between an 88 - point merlot and one rated 87, but i’m not sure i can. good, better and best ratings meet my needs pretty well .
vinid’italia is noteworthy in other ways in comparison with other wine guides i have seen. it is organized by wine region (and then by wine town) rather than wine type, producer or some other system. the idea seems to be that regional identity really counts and so you should be thinking about comparing wines based on their terroir and the qualities of the people who make them rather than just grape varietal or brand name (there is no emphasis on brands here at all). within regions, each important producer gets a single page. terse but data - packed text evaluates the winemaker’s progress since the last publication and surveys briefly the changes the tasters perceive. then a small number of wines are rated and compared to some of the same wines from the same producer in previous years, with relative cost noted to provide a quick index of value .
( the focus on identifying quality producers (and not just exceptional wines) reminds me of the winery rating system that paul gregutt developed in his recent book about washington wines. click here to read my book review. )
if you want to know about the wines of venica & venica, for example, you turn to the chapter on the friuli venezia giulia province, find their town, dolegna del collio, and learn that their reserve tocai friulano, the ronco delle cima, received three glasses for the 2002 vintage. venica & venica are quality producers, according to the text, and their wines are reliably good — you really cannot go wrong. one or another of their wines usually receives the highest rating and they generally receive several two glass ratings as well. this is useful information. (by the way, because of its geographical organization, this guide is a great resource if you plan to do any wine touring in italy. )
the book is frankly hard to use if you are standing in a wine store, flipping back and forth trying to find out how different wines (from different provinces and cities, made in different vintages) come out in the ratings. but i doubt that the editors really care. you are supposed to learn to use it their way, not your way. they want you to stop thinking about wines except in terms of their regional and local identities and to make more disciplined and informed choices, taking the long term development of quality producers into consideration .
the wine economist analyzes and interprets today’s global wine markets. the wine economist was named 2015 “best in the world” wine blog by gourmand international. staff: mike veseth (editor - in - chief) & sue veseth (contributing editor) .
mike is professor emeritus of international political economy at the university of puget sound .
enter your email address to subscribe to this blog and receive notifications of new posts by email .
html public
- / / w3c / / dtd xhtml 1. 0 transitional / / en
urltoken
1990 a. manzoni & c. takes over the business of publietas and mondadori' s internal advertising agency, thereby becoming italy' s largest printed press advertising concern .
the clash between silvio berlusconi and carlo de benedetti over the control of the mondadori group results in a break - up of assets leading to the creation of the espresso group in its current form, with the cir group as majority shareholder. claudio rinaldi takes over from valentini as editor of l' espresso. following the merger with cartiera di ascoli, editoriale la repubblica is listed on the italian stock exchange .
finegil spa changes its corporate title to finegil editoriale spa and integrates the local newspaper publishers editoriale quotidiani veneti spa, società editrice centro italia spa and editoriale le gazzette srl, into three internal operative divisions .
la repubblica inaugurates the two new supplements musica, rock & altro! and salute. la repubblica introduces colour printing technology for the first page and adverts .
la repubblica presents a new women' s supplement d - la repubblica delle donne. eugenio scalfari relinquishes the editorship of la repubblica in favour of ezio mauro. finegil editoriale spa mergers with editoriale il tirreno srl. the share capital of editoriale l' espresso spa is raised from itl. 104, 871, 424, 000 to itl. 105, 771, 424, 000 by means of a share issue destined to employees of the company and its subsidiaries. the first on - line experiment of urltoken is launched to coincide with the italian political elections .
urltoken, becomes the first publishing site to have an independent editorial department and separate content with respect to the printed newspaper; the site is open 24 hours a day from january onwards. take - over of radio capital spa, the proprietor of radio capital music network, thus creating a major radio broadcasting arm. the shareholding in radio deejay is increased to 100% . birth of la repubblica' s weekly travel supplement viaggi .
on 1 / 1 / 98 the merger of editoriale la repubblica spa and editrice periodici culturali spa with editoriale l' espresso spa comes into effect; editoriale l' espresso spa changes its corporate title to gruppo editoriale l' espresso spa. majority shareholding acquired in the holding company nce - newco edit spa, which controls the publishers of the two local titles il piccolo and il messaggero veneto. production commences of the italian edition of national geographic. acquisition of 100% of the share capital of the national broadcasting company italia radio. the three broadcasting companies radio deejay, radio capital and italia radio are merged into a single organization denominated elemedia spa .
the year opens with the incorporation of the internet company kataweb spa, engaged in the development of new publishing products and new specific internet business. kataweb operates in three distinct areas: new publishing initiatives (content), consumer services (e - commerce), and development of internet projects for private companies (web solutions and services). kataweb rapidly becomes one of italy' s leading internet players. investments are designated for the introduction of four - colour printing of sixteen pages in all local newspapers. la repubblica signs contracts with its suppliers for the expansion of print capabilities to 96 pages .
like so many other websites, we use cookies to personalise content, to provide social media features and to analyse our traffic. we also share information about your use of our site with our social media and analytics partners, who may combine it with other information that you' ve provided to them or that they' ve collected from your use of their services. you consent to our cookies if you continue to use this website .
the beginning of october is traditionally the period in which many wine guides launch their latest versions, including l' espresso' s i vini d' italia, duemilavini of ais, the italian sommelier association, and i vini di veronelli, whereas slow food' s eagerly awaited new italian wine guide is still to be announced .
granita, sorbet, cremolata, grattachecca. history and recipes of ...
granita, sorbet, cremolata, grattachecca. history and recipes of italy' s ...
it is one of the most popular salads in the world, simple but with a rich taste: the caesar' s salad dates back to 1920' s and it was invented in tijuana by cesare cardini... .
three vintages of giulio ferrari opened the event the italian art of living, hosted last monday in london, on the banks of the thames. here some of the pictures of the event... .
al fresco dining in rome 2018. all the new openings for the eternal city summer
summer is here, the main goal now is surviving the heat in the city. rome boasts many outdoor dining venues for eating under the stars with dining rooms on terraces, unusual cocktail bars and tables in vegetable gardens ...
summer formats for the city of milan in the name of green areas and urban redevelopment. here are our suggestions for enjoying summer in the city, eating and drinking in style ...
the inebriating scent of basil evokes distant, familiar memories, mamma' s sauce and fresh pesto. history, properties and recipes of summer aromatic herbs... .
eating and drinking outdoors in bologna 2018. summer in the city: pizza, picnics and street food
eating al fresco to escape the summer heat. where during a staycation in the city? our suggestions for some of the best places in bologna... .
let’s be honest: churros, dunked in chocolate, are a guilty pleasure we' ve indulged in at least once. but in regard to breakfast, the iberian morning table is one filled with many other sweet and savoury specialties... .
everything as long as fried is delicious, fish has the added bonus that it’s delicious baked and stewed, too. here’s a little clarification in the vast choice of fish cooking methods. plus two bonus recipes ...
in 2018 foreign tourists visiting italy will open about 73 million bottles. this is revealed by a study conducted by klaus davi & co. here are the details... .
harvest rounds are starting again, with the first estimates coming from south africa, where the harvest ended for more than a month ago. here are the details... .
frech chefs are creating more and more groups of restaurant service year after year. alain ducasse now launches his gourmande cruise lines... .
where chefs eat on vacation. gianfranco pascucci, mauro uliassi and sandro serva’s favourite places
3 great chefs, 6 places to try between coast and countryside, discovering the best restaurants in italy, from haute cuisine to traditional trattorias... .
the guests at spyce, located at 241 washington street, are welcomed to a rather unusual setting: an open but fully automated kitchen, and avant - garde engineering work... .
the administration of the belgian capital has announced a call for tenders for the development and valueing of potato chips. now the city is rethinking chips kiosks as attractions... .
the classic italian cuisine bond of bread and tomatoes is today one of the world symbols of the boot - shaped peninsula. read on to learn more about summer specialties... .
southern italian flavours lead the way in the most densely populated city in texas. traditional restaurants, fine dining restaurants, pizzerias and wine bars: here is our shortlist... .
the international council on monuments and sits has given a first negative opinion on the unesco candidacy of conigliano valdobbiadene... .
an evening of discovery of the thai gastronomic culture in the year of the 150th anniversary of diplomatic relations between italy and thailand... .
cook good but healthy food is not a rocket science. it just takes a fair amount of work as well as fresh ingredients, and most importantly a love and passion for cooking. at gamberorosso we prepare all dishes exclusively with fresh high quality ingredients. we would like to invite you to come and taste our light and tasty italian dishes. we are sure you will love it here !
enjoy affordable lunch menu on weekdays from 11: 30 a. m. to 3: 00 p. m .
jakubská 744 / 4, 110 00, praha 1 - staré město you will find ristorante gamberorosso a minute from the metro station republic square near ungelt .
every block of stone has a statue inside it and it is the task of the sculptor to discover it .
do every act of your life as if it were your last .
i like to listen. i have learned a great deal from listening carefully. most people never listen .
always do your best. what you plant now, you will harvest later .
it' s not that i’m so smart, it’s just that i stay with problems longer .
when you come to the end of your rope, tie a knot and hang on .
the worst thing i can be is the same as everybody else. i hate that .
trust only movement. life happens at the level of events, not of words. trust movement .
i fear not the man who has practiced 10, 000 kicks once, but i fear the man who has practiced one kick 10, 000 times .
although we are an italian restaurant, we do serve non - traditional italian cuisine. we are a big fan of a healthy lifestyle, and that results in our various fitness meals for our health - conscious customers and athletes .
we have even a bar! count of pull - ups is equal to the% of your discount! at restaurant gamberorosso you will eat healthily and unforgettable tasty meals. don' t you believe? come and see .
we are the informal and modern italian restaurant. food and cooking is our passion and we use only fresh and original italian ingredients .
it has been known for its original and creative cuisine which linked the ligurian traditions and the new age of cooking .
the changes started from the ingredients in the kitchen and the way they were put together, the old ligurian houses inspired the new inside wall colors, the tables outside got the smells from ligurian country flowers .
friendliness and kindness came together genuineness and freshness, customer care as well as the cooking food way get the greatest importance .
the local anchovies and mussels coming from the golf of la spezia farms are the favorite appetizers .
for finish your meal we suggest our fresh fruit of the season or our delicious home made cakes .
we noticed that you' re using an unsupported browser. the tripadvisor website may not display properly. we support the following browsers :
last time we were at this restaurant in may, 2018. but in fact we eat there every time when we are in taormina. a very varied menu, very good food, good vines and all the staff is very friendly and cheerful. you won' t regret .
the restaurant has very good food and the terrace is really pleasant to relax and have a wine. really recommend the swordfish
this restaurant has amazing service and re all very friendly and welcoming... sicilia is an amazing place ...
we chanced upon this place by accident and were so pleased that we did. it' s a family run restaurant, very friendly and has a good atmosphere. they took my food allergy seriously, and after our third visit were laughing and joking with us about it... .
stumbled across this restaurant by walking through the side streets of taormina, we received a friendly greet by the outside waiter and was shown the menu. we decided to give it a go, happy to say we were not disappointed. the food was excellent, we ...
the food is very delicious and authentic. reasonable prices and great service. would highly recommend for lunch or dinner !
simple but good italian restaurant. we had prawns with sicilian sauce, salmon ravioli, half a bottle of white wine and tiramisu. all were great except for the ravioli which was just average .
in between the lovely local shops and the via umbrero. friendly staff, excellent food and good prices. the restaurant also has a terrace and inside seating. well worth a visit. the photo is taken round the corner but is similar 👍
note: your question will be posted publicly on the questions & answers page .
from 1949 is a typical sicilian restaurant with familiar management! !! the service is efficient and fast, staff young and kind .
own or manage this property? claim your listing for free to respond to reviews, update your profile and much more. claim your listing
* tripadvisor llc is not a booking agent and does not charge any service fees to users of our site... (
tripadvisor llc is not responsible for content on external web sites. taxes, fees not included for deals content .
tripadvisor gives a certificate of excellence to accommodations, attractions and restaurants that consistently earn great reviews from travellers .
i enjoyed dinner with two friends at what is fast becoming my ‘go to’ choice for dining out. delicious food, lovely surroundings and service that is second to none. our charming young waiter michael was a delight - his first week over from rome - ...
our time at your restraunt tonight was amazing all staff was amazing and friendly i love you restraunt and would say it' s one of my favourites i' ll certainly go back and say it' s one of the best restraunts in town the food is 100% perfect ...
located on canal bank. italian food cooked and served well. wee bitty pricey for location. but ambiance nice .
after a break of several years i had an business dinner with a japanese visitor and was pleased to find that the food was as good as i remembered. lovely creamy tomato & basil soup was followed by fantastic halibut with a tomato sauce, roasted ...
first time here and will be coming back. service was great and for it very busy wasn' t to much of a wait between courses. food was excellent. in whole a very good eating experience .
best ribeye steak i have had in a restaurant! lovely restaurant great service from the italian man. well worth a visit
we booked this for a family birthday two weeks ago. hadn' t been for a while, but have always enjoyed in the past. our meal was fantastic and there is a great wine selection. staff were lovely, especially bruno. enjoyed it so much we were back ...
lovely lunch on canal, asked for a pasta not on menu and they made it. excellent service and food. oh and got a picture with bruno lol
went here for my husbands birthday dinner. staff were lovely, tasty pizza and very welcoming for families with young children. will definately be back .
the staff are so lovely and make you laugh! a relaxed place with amazing food and wine. i would 100% recommend and will defo be back
do you put on an optional service charge, as i really do not like these .
we take great pride in our italian authenticity and this is shown through our food. we source the freshest ingredients from pure aberdeen angus beef, the freshest fish and specialise in seafood cuisine .
this belief stems from antonio’s mother, anna, her wonderfully fresh home cooking that he enjoyed as a child, and still does to this day everytime he visits his hometown of cassino, italy .
with over one million hectares planted and approximately 158 million trees, greece is europe’s third olive oil producer. here’s a short analysis on the changes happening in the greek extra virgin olive oil production .
when thinking of this country, many similitudes come to mind in regards to other mediterranean countries, especially western european countries. food, cultivations and cultures have intertwined for millennia and the olive tree has surely played a starring role in this evolution. nowadays olive crops cover approximately 60% of cultivated surfaces in greece. much has obviously changed since zeus bestowed athena poseidon’s horse, but greece’s cultural bond with this scared tree has remained visceral and unchanged .
similarly to italy, olive oil production in greece is multifaceted, with areas of extreme productivity (the peloponnese and crete alone make up 2 / 3 of the national output) and others with smaller, more unique clusters. in recent years the latter have been focusing on quality. in actual fact, in the last decades greece has learned a lot about quality. the last generation has swerved away from big yields and tank sales, in favour of bottling. this method better communicates the value of a product, which is garnering an ever - growing public of passionate, discerning admirers .
the current olive oil production in greece fluctuates between 190 - 320 thousand tonnes per year. these are divided by approximately 600 thousand producers, with similarity to italy’s fractioned structure rather than to spain’s. in the entire country are over 2000 olive mills, and 19 dop and 11 igp local certifications. the 2016 / 2017 harvest was a meagre one, with a 35% dip from the previous year, but the upcoming one is forecast to increase by 65% , and even out the usual numbers .
we reported tasting 6 different extra virgin olive oils made by 4 different producers. even before tasting the oils we admired the craftsmanship of their bottles. the care given to packaging and labelling is admirable, and greeks are doing an excellent job in this field. the oils tasted hail from diverse areas, such as messenia, crete, athens and the chalcidice peninsula; which allow us to cover a vast variety. these are farms that are well inserted in the high - end extra virgin olive oil market, and winners in a number of international competitions .
cristina stribacu and her brother now run the family business founded by their grandfather and later consolidated by their parents. the farm grows 2, 500 koroneiki trees, a local variety. as a professional olive oil connoisseur and taster, cristina immediately grasped the guidelines for running the small yet exclusive business: focusing on quality and attractive design. their olives are picked unripe and ground with a bi - phase alfa laval press, lending particular attention to temperature control .
the oil we tasted here was the premium edition, a single origin koroneiki of medium fruitiness. the aromas are herbaceous and aromatic, with light spicy notes and a delicate unripe banana accent. on the palate it is well balanced between bitter and spicy and confirms the sharp vegetal notes .
this young producer since 2001 is the brainchild of two olive oil production and sales experts. the company, which launched with immediate growth prospects and a long - term vision, already in 2007 was expanding square footage of both production site and cultivated cropland. the production is entirely certified organic both in product and press. in the course of only a few years, the product has won several awards, thus increasing presence on the international market .
the 42 premium blend is this year’s experiment and owes its name to the number of olive varieties present in the bottle. yes, you read correctly, this is a blend of 42 olive varieties present in the farm’s groves, each with a minimum of 70 trees per type. these span greek cultivar as well as varieties indigenous to the rest of the world. the aromatic package the oil carries is medium fruity with a vegetal profile reminiscent of mature tomatoes, artichoke, delicate radicchio and yellow apple. on the palate it is in tune with the aromas and possesses a fine bitter note, surpassing the otherwise intense spiciness .
yannis prodromou manages and coordinates the work of the potidaea production, which is a chalcidice peninsula landmark. manic attention to the entire production phase has brought this business to active participation in numerous smart farming projects funded by the eu. the brand is focused on studying the different greek olive varieties’ potential. this obstinacy and passion are present in the groves, in the olive press all the way to the beautifully designed bottles .
the monocultivar chondroelia chalkidiki is a medium fruit - forward olive oil that lends almond notes, as well as thistle, valerian and musk aromas. on the palate this latter nuance is recurring, completed by the taste of pine nut and vegetal nuances. mildly bitter and spicy with a slight prevalence in the latter .
the monocultivar galani chalkidiki on the other hand is much more delicate. the light fruity note is impeccable boasts a complex aromatic tissue made of small traces of almond, pine nut and subtle citrus nuances reminiscent of mandarin orange. on the palate the oil is extremely elegant and confirms the aromas. mildly bitter and spicy with a slight prevalence in the latter .
melissi & co, the company owned by brothers panos and thanos kloutsiniotis, respectively chemical engineer and economist, is one of corinthia’s most significant businesses. ladolea was in fact developed to become an ambassador of the area’s most typical product, extra virgin olive oil. thanks to the passion and experience of the two brothers, the farm currently produces high quality oils that are sold in unique bottles inspired by 700 b. c. amphorae called aryballos, which contained olive oil, used by olympian athletes on their bodies before the competitions .
the monocultivar megaritiki is a medium intensity whose nose betrays a prevalence of mature tomato and vegetal aromas. on the palate these mature tones remain but played on fruit. in july the oil is rather sweet with well - balanced bitterness and spiciness .
the monocultivar patrinia bio on the other hand is more delicately fruity. floral and pine nut aromas emerge, while on the palate it is slightly more vegetal, with notes of radish. this delicate oil is the perfect match on seafood dishes .
this email address is being protected from spambots. you need javascript enabled to view it .
italian thematic tv channel producer giglio group has partnered with local food and wine guide gamber ...
thursday, 1 december 2016 saw the first ever top italian wines roadshow in cape town, bringing 60 win ...
minami tsuda public relations manager the ritz - carlton, osaka 2 - 5 - 25 umeda, kita - ku, osaka phone: 81 - 6 - 6343 - 7000 fax: 81 - 6 - 6343 - 7001 minami. tsuda @ urltoken
osaka, japan, december 2, 2016: splendido at the ritz - carlton, osaka won the “ the best italian restaurant in osaka” of “top italian restaurants in the world” on november 14 th, 2016 .
splendido, the popular italian restaurant at the ritz - carlton, osaka, is designed to recreate the feeling of a tuscany - designed villa with four sections, and offers classic italian cuisine with contemporary presentation .
the menu created by chef oriana tirabassi, who joined the ritz - carlton, osaka in 2014, is authentic classic italian cuisine with a contemporary accent. with a pizza oven in the open kitchen, the menu showcases a wide range of naples - style pizzas .
oriana is a highly decorated chef, having received many accolades over the years. she was the first woman in the world to win the pizza world championship in 1994 in las vegas .
thanks to her elite culinary skills, she has been selected to prepare and serve dishes for many high - profile guests including the president of the united states, members of various asian royal families, and other vip guests .
i' ve been several times and i can say the cuisine is great. fresh fish, starters are perfect and main dishes as well. wine list not so wide, but good enough. money for value excellent
i have been a lot of times in this restaurant and i can say it' s one of the best sea food restaurants in tirana. a flaw is the distance which is a little distant from the bllok area, which i think is also the reason ...
began with an ecellente kitchen, very good sevice the fish is fantastic also pasta & rissoto deliciouse. thank you !
the freshest food i the city of tirana! authentic, prepared by professionally trained chefs. attention to detail and delicious! great wine selection !
we' ve detected that javascript is disabled in your browser. would you like to proceed to legacy twitter ?
you can add location information to your tweets, such as your city or precise location, from the web and via third - party applications. you always have the option to delete your tweet location history. learn more
here' s the url for this tweet. copy it to easily share with friends .
by embedding twitter content in your website or app, you are agreeing to the twitter developer agreement and developer policy .
not on twitter? sign up, tune into the things you care about, and get updates as they happen .
this timeline is where you’ll spend most of your time, getting instant updates about what matters to you .
hover over the profile pic and click the following button to unfollow any account .
when you see a tweet you love, tap the heart — it lets the person who wrote it know you shared the love .
the fastest way to share someone else’s tweet with your followers is with a retweet. tap the icon to send it instantly.
gambero rosso is an italian food and wine magazine and publishing group founded in 1986 . its name literally translates as " red prawn " and comes from a tavern in pinocchio where the fox and the cat dine . 
gambero rosso is an italian food and wine magazine and publishing group founded in 1986. its name literally translates as " red prawn " and comes from a tavern in pinocchio where the fox and the cat dine.
gambero rosso is an italian food and wine magazine and publishing group founded in 1986. its name literally translates as " red prawn " and comes from a tavern in pinocchio where the fox and the cat dine.