Food and Wine Travel Guide in Italy & Europe by Apron and Sneakers
Signifying a poem in praise of wine and love in Italian literature, Ditirambo, as the name means, is a restaurant that attributes its kitchen to the love of Italian food and wine. Born in 1996 from the value of good eating and drinking, partners Beatrice Gazzelloni, Edoardo “Dado” Micozzi, who had had experience at Roman…
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More knives are sharpened, roaring fires are lighted up in more grills, tables are set up and cutlery is polished. Having experienced success in the Testaccio district of Rome, The Meat Market owners Anita Nuzzi and Vito Fiusco decided to expand and open a new branch across the city in the Nomentano district. Considered as…
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An opening of a restaurant in the midst of the pandemic when the food sector is in a cumbersome period takes a robustness in conviction. Chef Ciro Alberto Cucciniello had a lot of keenness in taking out his idea of contemporary cooking. With the support of life partner Joana Razmyte who directs the dining room,…
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Hosteria Grappolo d’Oro, a restaurant located in Piazza della Cancelleria and just a few meters from Campo de’Fiori and Piazza Navona, is dedicated to traditional Roman dishes. Having a very central position in the touristic route, Grappolo d’Oro defies the stereotype image of a tourist trap an assuring principle of utilizing excellent quality with the…
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The Fossaceca brothers, Nicola and Antonio, grew up experiencing life in their parents’ small pastry shop and because of this influential episode in their lives, they were enlightened to open a restaurant that expresses their own idea of cuisine and hospitality in 1999. Al Metrò was born in the premises of their family’s pastry shop…
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Brothers Luca and Simone Cavallini, chef and sommelier respectively, continue to accommodate their guests at Ristorante Cavallini in the town of San Severino di Marche in Central Italy. Going towards its 28th year from the time they opened it in 1993, the restaurant has taken the culinary tradition of the region to a level of…
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With the post lockdown rules, we continue to adapt to the “new normal”. If cocktails and dinners in restaurants and bars are temporarily ceased, proposals for lunches on weekdays and brunches on weekends have become the strongest features of going out to eat. A big number of restaurants are offering weekend brunches at the capital…
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Alessandro Rotilio, the third generation of the restaurant Bruno ai Quattro Venti continues what his grandfather and mother believe in serving at their restaurant: genuine cuisine and remaining faithful to tradition without failing to give the quality that Italy is known for. Bruno ai Quattri Venti opened its doors for the first time in 1962…
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Just two months after its doors opened in a particularly challenging moment, Treefolk’s Public House continues to reveal its layers of surprises. With yet another tough set of DPCM Anti-Covid regulations obligating restaurants and bars to close at 18:00, the people of Treefolk’s came up with quite an inviting proposal. They lowered the alcohol content…
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Seasonality, balance and positivity. These are the key ingredients in the menu of Alfredo alla Scrofa according to co-owner Mario Mozzetti, who runs the restaurant made famous by the Fettuccine Alfredo together with Veronica Salvatori. In line with the restaurant’s metamorphosis of physical and philosophical approach to cooking, the restaurant’s new chef, Mirko Moglioni, who…
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Behind BucaVino Restaurant are two siblings, Andrea and Francesca Romana Palmieri. They are the engines of the restaurant who keep the place running smoothly with an equal division of territories, Andrea, the chef, in the kitchen while Francesca, the sommelier, stays in the dining area. Prior to the opening of the restaurant in 2007 both…
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When the sun rises, the hot ovens bake leavened products at CON.TRO Bistrot and the exhilarating scent of freshly baked pastries emanates from them as the neighborhood wakes up. At 7:00 everyday the bistrot opens its doors to start a full day of gastronomic voyage from breakfast until after dinner at midnight (with the exception…
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Meaning new place, Posto Nuovo is literally the place with the new concept of redefining the local cuisine. Posto Nuovo is a restaurant wherein the kitchen is a laboratory where experiments are conducted, ingredients are tested, ideas are conceived and dishes are styled. In the middle of all these is Chef Patron Davide Camaioni, a…
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Created as a street bar in Rome from the idea of business partners Marco Zampilli and Cristian Ricci two years ago, Rude Centocelle has trodden to a path where food and drinks take the spotlight. With the arrival of Chef Filippo Benedetti in the kitchen of Rude in the middle of 2020, the food menu…
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Alambicco is the newest rhumerie or rum bar that was opened by Federica Delle Vedove with the collaboration and expertise of Marco Scarfò in the suggestive quarter of Coppedè in Rome. It is a project aimed at highlighting the great rum labels with the combination of versatile cuisine. “We wanted to create a welcoming place…
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