Food and Wine Travel Guide in Italy & Europe by Apron and Sneakers
At No. 64, Via Guglielmo Calderini in Rome, the door of Bistrot 64 opens to a French-inspired lounge with dark wood, white grey-veined marble table tops and white walls. Minimally decorated and elegant, the subdued ambience keeps the diners’ attention focused on the food created by its chef and the impeccable service provided by Emanuele…
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Leonardo da Vinci, one of Italy’s most celebrated polymath in the Renaissance period, was commemorated with celebrations on his 500th anniversary. Following the exhibition of some of his flight machines that were replicated in their natural size and a multimedia area with his drawings on the Code on the Flight of Birds at Italy’s main…
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It’s not common to have a big film producer jump to being a wine producer and excel in both fields. In the case of Italo Zingarelli, the man behind the internationally popular series of Bud Spencer and Terence Hill series of films, he proved his proficiency in the two things that he was most passionate…
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With the Tyrrhenian Sea right in front of him as an exceptionally extensive supplier that any chef can ask for, Gianfranco Pascucci has a vast source of ingredients where fishes of different kinds are taken to the dock by the local fishermen of Fiumicino. He doesn’t limit his ingredients to the usual sea bass or…
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Oderzo is a beautiful town in Treviso (Veneto) in the northern part of Italy, and about 60 kilometers northeast of Venice. It is in the heart of the Venetian plains, traversed by the Monticano River, halfway between the Dolomite Mountains and the Adriatic Sea. Historically, Opitergium, its ancient Latin name, played an important role in…
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The past thirteen years had seen Il Tino metamorphosing from a simple restaurant in Ostia to an elegant Michelin-starred restaurant in Fiumicino. In that simple restaurant in Ostia, regular clients patronized and curious new ones arrived. Il Tino became the referral point for excellent seafood cuisine in the coastal town of Rome even if its…
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Avignon, a UNESCO World Heritage Site, is a dramatic city to explore with a rich history to reveal as you take every single step in its cobblestone roads. Between 1309 to 1377, during the Avignon Papacy when the popes moved away from Rome, seven successive popes resided in the Palais des Papes. Even after the…
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How interesting can lunch be when two great chefs from totally divergent gastronomic cultures swap ingredients, collaborate together and represent their individuality and traditions with the dishes they created? The game of flavors between Korea and Italy took shape in the hands of Chefs Kwon Woo-Joong (2 Michelin stars) and Riccardo Di Giacinto (1 Michelin…
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We’re just counting the days until the big Christmas and New Year celebrations arrive. It’s the time of the year when we are all aiming to commemorate the special holiday with great food in the company of our families and friends. Most of us would be putting together the menus for the dinner and lunch…
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Anyone who loves to delve into the pleasurable intricacies of the French cuisine shouldn’t miss Restaurant Fanny Rey et Jonathan Wahid in Saint Rémy de Provence. In the main road of the typical Provencal town where cafès, shops, art galleries and little squares abound, this restaurant is one way of experiencing the southern French cuisine…
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There’s a long history behind Ristorante Al Capriolo, 168 years in the same family and still counting. It started as a postal office in the Dolomites, a fundamental part of the town in the year 1850 when postal offices were used not only for postal services but also for lodging, eating and changing of horses…
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Walk your way along Via Giulia then turn towards Vicolo del Malpasso and you will see a charming restaurant with a few modern external tables set on the old Roman cobblestones. Fringed with leafy green plants and flower pots with glass walls where you can see through the restaurant’s contemporary interior. An open kitchen upon…
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Rarely do emotions take over you when you eat in a restaurant. A delicious dish is a great treat but something that can stir up sentiments that the chef wants to convey in his dishes is profoundly impressive. When Roy Salomon Caceres is in the kitchen, his dishes unravel the unverbalized stories that he wants…
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If you put two extremely talented young chefs in the kitchen, one from the southern part of Italy where Mediterranean seafood cuisine is celebrated while the other one is from the mountainous region where alpine influence is utmost, the result is a surprising innovation of grand ideas, aromas and flavors intertwined in a luscious approach…
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The story of Pashà is about a mother’s courage and natural maternal instinct to take care of things when difficulties arise in the family. When the restaurant got a call from their current chef who couldn’t come to work because of a medical surgery, the kitchen was going to be left unmanned. That’s the time…
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