Food and Wine Travel Guide in Italy & Europe by Apron and Sneakers
In the middle rolling hills of the Campanian Apennines lies Feudi di San Gregorio Estate, a futuristic rectangular structure created in 2004 by renowned Japanese architect Hikaru Mori. It stands prominently amidst its perfectly combed vineyards. It is the largest wine producer in the region and internationally well-known. To boost the enhancement of the perfect…
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We are in South Tyrol, in one of Italy’s autonomous regions that is immersed in the best of what nature can give. Located in the northernmost part of Italy and bordered by Austria, it is flanked on all sides by the Dolomite mountains, never-ending green, breathtaking views, unspoilt nature, and beautiful lakes. But the list…
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The madernassa pear, the fruit that found its home in the town of Guarene in Roero, gave way to the name La Madernassa Resort wherein the trees grow bountifully in the garden. The resort was opened in 2003 by Fabrizio Ventura as a wellness place with rooms, a restaurant and a picturesque view of the…
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We were en route back to Italy from our holiday in Germany and Switzerland at almost lunchtime and my two kids, husband and I made a unanimous decision in the car. We want to make it back to the Italian border by lunchtime for a good Italian meal. What can I say? After being away…
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Parked just a block away, I walked along Via Pisanelli, a quiet residential road in Rome. My eyes riveted towards a light yellow building standing aristocratically amidst the other structures in the area. I quickly scanned the number outside for confirmation. I knew I was at the right place. It says 25 and on the…
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Ristorante La Trota‘s location may not be conveniently inside the capital and it may take a bit of traveling from the center of Rome towards Rieti because it has a distance of about 100 kilometers but rest assured that if you do make that trip, the gourmand in you will be more than satisfied. In…
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There are some places that are hard to forget even after a number of years because the fond memories keep on rolling back. Ristorante Vescovado had that effect on me. During a press tour four years ago, I remembered how well-received we were, how one of the chefs of the restaurant pounded on her mortar…
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The sea is my biggest supplier, where I had to get everything. Chef Gianfranco Pascucci has a vast source of ingredients right in front of him, where fishes of different kinds are taken to the dock by the local fishermen of Fiumicino as soon as they come in from fishing. He doesn’t limit his ingredients…
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Eit. Pronounced like eight in English and signifies a lot of things that pertain to the number eight. In fact, Eit was born out of that number. Pino Cau of Hotel Rex, along with Chef Luigi Nastri, the one Michelin star chef of Stazione di Posta in Rome embarked on a new gastronomic adventure by…
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In 1985, when Antonello Colonna took the reins and installed a bright red door in his family’s restaurant in Labico, not only did the name change to Antonello Colonna but it also became one of the best restaurants in Italy. The red door symbolized the preservation of traditional dishes and their flavors while adapting them…
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