The must-have is the quindim, a coconut and egg-yolk custard that’s velvety on the top and golden-brown and crisp on the bottom.
—
Condé Nast,
Condé Nast Traveler,
6 Oct. 2026
Pumpkin Black Bean Enchiladas A quick trip under the broiler is enough to melt and brown the cheese on top of these weeknight-friendly enchiladas—no lengthy bake required.
Fitting and stuffing olives by hand for olive all’ascolana, a traditional street snack from Italy’s Marche region, is no joke.
—
Cate Huguelet,
Chicago Tribune,
23 Sep. 2026
The spa Perhaps the most relaxing setting for a spa on this stretch of the Amalfi Coast, the wellness centre here sits in a 19th-century greenhouse surrounded by more of those olive groves and orange trees.
There’s nothing about the white bedding, dark-wood furniture, and tan carpeting that will knock your socks off—but nothing that will make your toes curl, either.
—
Condé Nast,
Condé Nast Traveler,
7 Oct. 2026
Guadagnino and screenwriter Simon Rich mold the material from dark humor through technocratic giddiness to sobering horror.
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