Cortile Arabo in Marzamemi opens a Champagne bar, where you can imbibe feet in the water

A place with a unique style and a welcoming atmosphere, where you can stop and sip a good glass with a view of the sea. In Marzamemi, Cortile Arabo is an address to pin down for the summer.

Barbera from the best crus of the Asti area signed by the Nizza Docg producers

On July 1, 2014, a new Docg appeared on the Italian wine scene: Nizza, a Barbera cru. Here are the details.

Interview with Elvira Bortolomiol - The newly unanimously elected president of the Consorzio di Tutela del Prosecco Superiore Docg speaks

"Protecting the territory and promoting future challenges".

Malga Alta Carnia in Sauris: Affinage of raw milk cheeses as a high-altitude mission

In the small village of Sauris, at an altitude of 1,200 meters, there is one of the few companies specializing in the affinage of raw milk cheese, whose echo has also reached haute cuisine. The name is Malga Alta Carnia...

What are Hard Seltzers, fizzy beverages so loved by the USA

In the United States there's already a surge in sales, in Italy they have yet to catch on. This is how Hard Seltzers, i.e. flavoured "non-beers" are made.

The plight of Germany's Ahr wine growers. Here's how to help them get back on their feet

The damage is concentrated in the western region of the Eifel range, particularly in the lush valley of the Ahr river. Here's how to help Germany's wine growers.

La Torroneria G.F.G Murdolo

G.F.G. is an acronym for Giacinta, Francesca and Giovanni. The three Murdolo siblings are the latest generation of family to represent a 50-year tradition of torrone production. They bring experience, tradition, an artisanal approach and select ingredients to their work....

Forno Santa Rita

The producer got its start in 1999 as a baker of bread and biscotti using ancient traditional recipes in a wood oven. It has since involved, and as of 2016 they produce high-quality artisanal pasta, made by Maurizio Spinello with...

Damigella

Locally-sourced organic pasta The basic ingredients are Sicilian: native varieties of ancient durum wheat (Timilia, Senatore Cappelli, Margherito and Perciasacchi) all cultivated on the island by Damigella. The stone-grinding process and artisanal production techniques are also Sicilian, with slow kneading...

Pasta Fanelli

Once a train conductor for Italy's state railway, since 2010 Guido Fanelli has been producing pasta using Khorasan Kamut semolina, spelt, wholewheat flour, egg, and in special, aromatized versions, both conventional and organic. Their production approach centers on locally-sourced ancient...
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