Born in Siena in the year 1970, an excellent vintage, as he recalls with a smile, Alessandro Cellai calls himself “a Chianti”, as he grew up in Castellina in Chianti, in the very heart of Chianti Classico. The family was not involved either in viticulture
Robert Camuto: Letter from Europe Winespectator, post Jan 23, 2017 Twin brothers Salvino and Antonio Benanti, 42, have spent their lives side by side: growing up in Sicily, studying at business school, working banking jobs in London and then returning to Sicily to take over the family
The 2017 vintage in Sicily. For around two months it is the sole subject of conversation. And yet, given that it only terminated in these last few days and, with a calendar in hand, it lasted three full months, it is rather natural to think
A mixed blessing, delight and disappointment, terrifying prices, victim of conservation technology: the fish restaurant, due to the raw material it works, by now difficult to find, expensive, not easily understandable and easy to appreciate.. And then, serious and professional places in the big cities
The entire province of Messina, from the Tyrrhenian coast to the Perla dello Ionio, the “Pearl of the Ionian Sea”, moving as well through the enchanting Aeolian islands, is showing a praiseworthy gastronomical and oenological vitality. The examples of culinary and viticultural excellence which stud
by Sarah Vesco Welcome. One of the characteristics of the articles we present in this edition of the Rallo Winery Magazine and probably the most important, is the evident passion and knowledge of the authors that have writ ten each single piece. [caption id="attachment_14043" align="alignright" width="150"] Sarah
Modica, a city set like a jewel into a high plateau of the Ibleo mountains, rich in its millennia-old history and its gastronomical treasures, famous all over the world. Modica divides up its countryside, a fertile one, with muragghiuni, classic dry walls, constructed without cement but
The True Gourmet, inspired by the most deeply felt expectations and constantly on the lookout for the perfect restaurant, is an eternally dissatisfied being. The restaurant of one’s life does not exist. There will always be a better one, not yet visited, one with a
The increasing flow of tourists who come to visit Palermo, an important two digit increase as a percentage, have created important hospitality projects in the capital of Sicily. Monuments cleaned and polished up, a part of the past and historic dwelling places brought back to
Restaurants and dining room service. I take notes after a long chat with Franco Virga, a Palermo entrepreneur who works in the food and wine sector. Four different locales, all top level in their own way: the Gagini Social Restaurant, a gourmet restaurant; Buatta Cucina