Food and Wine Travel Guide in Italy & Europe by Apron and Sneakers
Something was clear in the mind of young entrepreneur Sabrina Bai when she opened Shiroya Restaurant. After extensive travels and work in Japan, she wanted to share her passion and lead the Romans to a gastronomic voyage through the Land of the Rising Sun, taking as much authenticity as she can. The soul of a…
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It was on the 9th of May in the year 2009 when Carla D’Ambrosio opened her artisan gelateria in the zone of Pigneto in Rome. From being an employee at the postal office, she left her work as she chose to follow her lifetime passion of making gelato. It was decided on a whim, perhaps…
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There are a number of good reasons why Magazzino Scipioni is the right place for a gustatory quest in Rome. The location is just a stone’s throw away from the Vatican Museum, wine racks are filled with more than a hundred interestingĀ labels from France and Italy (and perhaps a few from other wine producing…
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Throughout my childhood I didn’t eat tripe. That’s something that you wouldn’t expect to hear from the owner of a restaurant that specializes in tripe. It’s an antithetical stance considering that Alessandra Ruggeri has chosen this iconic ingredient as a base for the traditional dishes at her restaurant Trippa Osteria. But things make sudden reversals…
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At Gola, eating is not just for nurturing your hunger, it also connotes eating to enjoy it without sin. Born from the idea of 28-year old restaurateur Simone Segneri, who comes from a family involved in the food sector, Gola Restaurant has recently reformatted its appearance, philosophy and menu. The scheme of restyling starts with…
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In celebration of the arrival of spring, Chef Alessandro Capponi of Host Restaurant in Fiumicino and Chef Luca Baldacci of Cannolicchio Osteria di Mare in Rome prepared a full four hands seafood dinner accompanied with the wines of Omina Romana at Host Restaurant on 30 April 2019. Both chefs with their own kitchen brigades filled…
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Ukiyo, a Japanese term described as “The Floating World”, means the importance of living the moment detached from the rigors of everyday life. In a parallel manner, the wisdom of Ichi-Go, Ichi-E goes on the same stride as Ukiyo. When a group of people get together, that particular gathering cannot be replicated ever again, and…
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SupplƬ is an Italian cylindrical-shaped finger food that’s made of compact risotto with tomato sauce (but can also be without) and cheese, usually mozzarella. It is dipped in egg, coated with breadcrumbs then deep-fried. It is typical of the Roman cuisine and it has similarities with the Sicilian arancini and croquettes. When broken in two,…
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It was in the year 1979 when Claudio Vannini conceptualized Il Margutta in Rome. Starting from a small restaurant specializing in macrobiotics, a diet that balances the yin and yang elements of food based on the philosophy of Zen Buddhism, it quickly evolved into the vegetarian culture. Being centrally located in the good part of…
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You can easily understand chefs when their passion overwhelms them. They have an infectious enthusiasm that they transmit through their impeccable dishes. Perfect little details, rich combinations of colors, exploration on novel integration of flavors, playing with consistencies. The kitchen of La Fornarina has the unexpected side that Chef Simone Mancini reveals with his stimulating…
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