Food and Wine Travel Guide in Italy & Europe by Apron and Sneakers
Bistrot 4.5 is located along a quiet road in E.U.R. It has a nondescript entrance but as you move into the long rustic dining room with whitewashed wooden flooring and panels, a dynamic setting with a laid-back mood awaits you. Vibrant colors stand out from the paintings collected from juvenile detention centers and table runners…
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Located inside Centro Per l’Arte Contemporanea Luigi Pecci (Center for Contemporary Art Luigi Pecci), Chef Angiolo Barni proposes two versions of Myo: a restaurant and a bistrot. The kitchen is greatly influenced by traditional flavors which he is attached to with innovative prints matched by well-chosen wine proposals. The restaurant, which opened in October 2016,…
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Just in her twenties, Chef Stella Shi has trod determinedly on a gastronomic road less traveled by others. Born and raised in Italy to Chinese parents who originated in Shanghai with a formal education that took her to a much different route, her love for cooking overpowered her planned path to her law school education.…
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Minimalist, elegant, colorful, youthful, sprightly, that’s how Ristorante Moi is to the eyes and to the palate. There’s a vivacious impression that the restaurant conveys as you see through it from the glass walled restaurant with its concept of wood, bricks and iron. Like its physical scheme, Chef Patron Thomas Moi reflects the same characteristics…
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Cheerful green, a delightful color that nature has bestowed the hills of Susegana, just a few steps from Conegliano in Treviso. This ebullient color portrays the picturesque landscape of Prosecco with the neatly combed rows of vineyards of Glera. In the midst of this stunning scenery is Ristorante Verdegaio which is aptly named for the…
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There are 400 years of history in the walls of Strasserwirt Hotel while the dining hall of the restaurant is much “younger” at 175 years old. Dating back in 1744, Strasserwirt Restaurant showcases stubes with the quintessential Tyrolean style mixed with accents of different materials and periods. Wood, stone, silver and linens of subdued beige…
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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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Neapolitan by origin and having grown in the world of pizzas, Giuseppe Maglione’s recollections of his childhood were breathing flour and dipping his hands in the dough in his grandmother’s pizzeria in Naples. Opened in 1965 in Naples, Anna Daniele (thus the name of the pizzeria), followed her passion of frying pizzas (and we know…
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The opening of a traditional Japanese pastry shop finally completes the circle of one of the most favored cuisine in the capital. Hiromi Cake was opened by Pastry Chef Hiromi in the Prati area of Rome where she maintains a laboratory for making yogashi, sweets of foreign origin and wagashi, the traditional Japanese sweets. Wagashi…
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