How La Posta Vecchia Hotel got a fresh new look
A butcher from “head to tail”, meet Dario Cecchini, Tuscany’s home-grown Dante-quoting butcher
A garden recipe representing Lazio, by Chef Antonio Magliulo of La Posta Vecchia.
Part I of a fabulous road trip from Rome to Palo Laziale, Napoli, Ischia, Capri and Porto Ercole with Sylvain Deleuze, Founder of Les Belles Heures.
It doesn’t get better than cacio e pepe. La Posta Vecchia’s Antonio Magliulo shares his recipe.