S.Pellegrino
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Mirazur wins The World's 50 Best 2019
See the full list of winners of The World’s 50 Best Restaurants 2019.
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Regional Finalists of S.Pellegrino Young Chef 2019-2020
Find out who’s been selected to compete in the North America Regional Final.
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“Food Meets Future” at the National Gallery, Singapore
S.Pellegrino presents Food Meets Future at The World’s 50 Best Restaurants 2019.
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S.Pellegrino 120 Year Cannes Dinner
S.Pellegrino’s 120 Year Anniversary celebration continues in Cannes Festival!
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NEW S.PELLEGRINO® SLEEK CAN
Discover a new way to enjoy the gentle bubbles and fine mineral balance of S.Pellegrino now in our new sleek cans.
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120 Year Anniversary Dinner at Milan’s Royal Palace
S.Pellegrino celebrates its 120th anniversary with a star-studded dinner at Milan’s Royal Palace.
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Basque Culinary World Prize 2018
Basque Culinary World Prize 2018, supported by S.Pellegrino.
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“Food Meets Art” at the Guggenheim, Bilbao
A fascinating discussion ahead of The World’s 50 Best Restaurants saw chefs and artists riffing on the crossover between food and art.
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S.Pellegrino presents “The Journey of Water” at Milan Design Week
Installations by international designers and evenings with top chefs – discover the events of S.Pellegrino at Milan Design Week.
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BIG will build the new home for S.Pellegrino® Sparkling Natural Mineral Water
Architecture firm BIG wins competition to build the new home for S.Pellegrino® Sparkling Natural Mineral Water.
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TERROIR & SOURCE
S.Pellegrino natural mineral water flows from the foothills of the Italian Alps.
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HERITAGE
Most people are familiar with S.Pellegrino’s iconic bottle but not its rich heritage.
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Yaeyama, the remote islands guarding the secrets of Japanese cuisine
Wagyu breeds, long pepper, awamori: these three treasures for Japanese cuisine come from the outstanding but often forgotten islands. Discover them!
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The role of the Chefs: What Women Want
At the recent World’s 50 Best awards ceremony in Singapore women in the industry gathered to dissect issues important to them, that should be held and examined.
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How omakase philosophy has shaped fine-dining restaurants
Preparing outstanding dishes in front of a few guests: meet the chefs from Ernst, De Patio and Euskalduna Studio who embraced the Japanese philosophy.
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The Week in Bites, 14th July, 2019
The soulf of Balinese food, chef Marc Veyrat slams the Michelin Guide, Mortadella Bologna a new wave in San Sebastian, The Week in Bites 13th July, 2019
