Mariarosaria Bruno

Journalist

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Make prawn cocktail like a Michelin chef

Nostalgic for the 1980s? Here's everything you need to know for preparing a prawn cocktail, with tips and a recipe from chef Vito Mollica.

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Beetroot, mascarpone namelaka and fire granita at Il Piccolo Principe.

Autumn in Versilia: the new menu from Il Piccolo Principe

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Gran Turismo: the new menu at Il Cavallino

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Salt-crusted beetroot with caviar by Mauro Colagreco.

Autumn according to Mauro Colagreco: iconic dishes for inspiration

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Casentino trout at Saporium in Florence.

Restaurant Focus: Saporium

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Oyster, a humble food that became luxury.

Rags to riches: 5 humble foods that became luxury

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2025 MICHELIN Guide California: Providence and Somni Earn Three Stars

The full breakdown of California’s 2025 MICHELIN Guide reveals Two new Three Star restaurants in Los Angeles and dozens of fresh additions.

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Bobby Stuckey’s Relentless Pursuit of Hospitality

After winning the Julia Child Award and James Beard’s Outstanding Restaurant, the Frasca founder sounds a passionate call for hospitality’s future.

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Carlsbad Is Quietly Becoming a Fine Dining Destination—Here’s Why

Chef Eric Bost and restaurateur John Resnick are transforming San Diego’s North County into a serious dining destination—one ambitious restaurant at a time.

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The Rise of New American Omakase

From French technique to blaring rap, chefs like Ryan Ratino are reshaping omakase into something louder, looser, and unmistakably their own.

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How ROW DTLA Became L.A.’s Quiet Culinary Powerhouse

Once a forgotten industrial complex, ROW DTLA is now home to some of the city’s most acclaimed restaurants—from Hayato and Kato to Chris Bianco’s pizza haven and the ever-evolving Sunday ritual that is Smorgasburg.

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