Liam Collens

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Italy

Rediscovering Moscato.
Getting passed the mediocre labels that set the wrong impression and re-discovering this grape, together with seven Moscato d'Asti labels that I HIGHLY…
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Liam Collens
La Bottiglieria del Ruché: restaurant review
La Bottiglieria del Ruché kindles the makings of an idyllic Italian enoteca with affordable wine and eclectic decor, but then we had the food.
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Liam Collens
Ruché: Piemonte’s Little Red Secret
How a region resurrected a grape from obscurity, and the five Ruché producers to look out for.
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Liam Collens
Corona Reale Trattoria, Moncalvo
A cozy, village restaurant where, after enough local wine, you'll start looking for homes nearby.
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Liam Collens
Ristorante Lido 84, Lake Garda: It's What Dreams Are Made Of [Archives]
There are very few restaurants where I daydream about going back. Lido 84 is one of them. Hell, it may be the only one.
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Liam Collens
Trattoria Losanna, Masio restaurant review: “It is like a homecoming.”
Losanna’s cooking tastes like the recipes lie handwritten in a fifty-year-old notebook strapped together by fraying tape and divine intervention. You…
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Liam Collens
Consorzio, Turin restaurant review: "Fergus Henderson's doppelgänger is an Italian woman."
Consorzio tastes bold and edifying in modern times, making light work of unsexy, overlooked cuts. The squeamish will still eat well, and eat you should.
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Liam Collens
2024's Highlights: Of Eating and Writing In The Year I Never Expected.
2024 tested me in ways I would not expect: as a new father, as a new writer. Here are my fondest moments of 2024.
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Liam Collens
The Greatest Dining Spaces
Of views, history and art, you could come here to eat nothing and leave utterly satisfied. These are some of my most memorable dinings rooms.
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Liam Collens
My Favourite Restaurants in Piemonte
From Barolo to Gavi, hazelnuts to white truffle, plus the bucolic views buttressed by mountains and sea, Piemonte’s restaurants have it all—but THESE…
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Liam Collens
Genussbunker, Italy: Travelling 10 Hours to Eat Cheese from a disused World War II Bunker
Genussbunker’s unique cheese-ageing process inside an abandoned World War II bunker is an artisanal act of faith and patience. The spoils yield…
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Liam Collens
Review: Atelier Moessmer Norbert Niederkofler
Atelier Moessmer Norbert Niederkofler weaves together gastronomy and craftsmanship with an elegance that Italians know so well.
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Liam Collens
© 2025 Liam Collens
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