A bit of press release

Many sites and magazines – including some trade journals – have talked about us in these last months. We wish to thank all the journalists that gave us consideration and visibility, as we share here a selection of their articles.
There is such a variety of them: recipes of signature dishes that belong to our chef Antonio Salvatore, acclamations of the culinary philosophy and the hospitality the Rampoldi brand is famous for, even advice on how prestigious Monte Carlo is as a holiday destination.
Have a nice reading!

Frigo Magazine
https://www.frigomagazine.com/mangiare-monte-carlo-ristorante-rampoldi/

Cucina & Vini
https://www.cucinaevini.it/tartare/

Fool Magazine
http://foolmagazine.com/tartare-di-manzo-rampoldi-un-must/

Portofino Luxury
http://www.portofinoluxury.it/rampoldi-ristorante-monte-carlo/

France Pizza n. 69 − November-December 2017
France Pizza (PDF)

Tutto Porsche n. 96 − November 2017
Tutto Porsche (PDF)

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We are featured on Corriere della Sera’s “La Cucina”

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Whether by grilling or barbecuing, the art of cooking with fire is trending more and more, not just in the rustic context of the kitchen, but in the world of gourmet cuisine as well. The difference between the two techniques is detailed in this article published on the food channel of Corriere della Sera, which also explains that a smoky aroma can be infused not just in meat and fish, but also in pizza, pasta, vegetables, vegetarian food such as tofu and even desserts.

In order to give the readers an understanding of how deeply the passion for cooking with fire runs now, the article cites Rampoldi, an historical gourmet destination for Monegasque food lovers and foreigners alike which has heated up its luxury grill in the seventy-first year of its existence. The desire to amaze our customers brings us to renew ourselves each and every day.

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Gilles Pudlowski puts Les pieds dans le plat of Rampoldi

[vc_row][vc_column][vc_column_text]Gilles Pudlowski, a renowned French journalist, writer and gastronomic critic, wrote about the new era of our restaurant on his blog Les pieds dans le plat. Architectural lifting, the creativity of young chef Antonio Salvatore with his fresh seasonal suggestions and the private club: a mix of perfect ingredients to be the protagonists of the monegasque food and wine scene.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_empty_space height=”40px”][/vc_column][/vc_row][vc_row][vc_column][edgtf_button size=”” type=”solid” target=”_blank” icon_pack=”” font_weight=”” text=”Gilles Pudlowski Blog” link=”http://www.gillespudlowski.com/167703/actualites/les-chuchotis-du-lundi-chibois-del-burgo-maio-les-bill-gates-de-la-pizza”][/vc_column][/vc_row]

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