With an investment of 10 milion euros in 5 years, the big Portugese cork company creates an innovative new technology to prevent wine form TCA.

Research group Biotenol of Università Rovira i Virgili (URV) in Tarragona, Spain coordinated by scholar Albert Mas, reached an important new result through massive parallel sequencing. Results show the variety of bacteria that live in grape skins and in wine...

The story of Ermenegildo Giusti begins in the Colli Asolani, develops in the other side of the globe and then ends back in Montello. Between Treviso, Venice and Asolo, Giusti has improved and modernised his family's property.

High altitude raw milk cheeses, chocolate and meat from grass-fed bovines. Plus organic wines and aromatic herb liqueurs. We’re in the heart of the Valais Canton, where environmental safeguard is paramount. As well as fondue and raclette.

Dark volcanic sand, strong winds, tortoises, volcanoes, vineyards: The Sicilian islands boast killer views and open air treasures. They conceal extraordinary products and ingredients plus deep-seated culinary tradition that bridges both sea and land.

The experience of Refettorio Ambrosiano during Expo initiated a greater effort: rounding up cooks fighting against malnutrition and waste. During the Olympics this will be a new soup kitchen. Goals: 19K meals and 12 tonnes of reused leftovers.

Vegan diet is becoming more and more popular every year in many countries. In the USA, the food start up Hampton Creeks is inventing new meat substitutes every day. And the vegan products market is growing fast.

International experiences with top-ranking chefs and a broad-ranging knowledge of techniques and trends empower Stefano Baiocco in his splendid Villa Feltrinelli. He uses them to convey the emotions and sensations, tactile and visual, that he finds in his daily contact...

As summer heat rises Italians rapidly pack up and get out of dodge. Days at the beach are intermingled with scoffing sometimes indecent amounts of food in habitual seaside lidos, rocky marine cliffs and beach resort towns.

A year ago Expo activated synergies between industrial design and the world of food and beverage. What’s left now of that energy?