Meatballs represent the ultimate comfort food, tied to grandmothers and old-style mothers. Here's what it meant for the Italian actor to come home and eat them

Disappointment in the wine industry after Trump’s announcement. Moscato d’Asti, Pinot Grigio and Chianti Classico are the most exposed

Research, music around the clock, and breathtaking views. These are the ingredients of the success of Gelateria Fisotti, just steps away from the sea and the historic wonders of Otranto

It’s not a rosé, it’s not a red, but a wine of identity—intense and traditional—a bridge between coast and mountain in Abruzzo. Scattered notes on Cerasuolo d'Abruzzo from tastings for the Vini d’Italia 2026 guide

According to the vice-president of the OIV, wine must first and foremost be an expression of the vineyard: "Today, there's too much product that all tastes the same. Uprooting could be a solution"

Work is underway on zoning, vineyard parcels, reserve wines (following the French model), and more agronomically thought-out bubbles. But one issue remains: communication

The first grapes are being picked by Cantine Ermes in the Trapani area. In terms of quantity, the cooperative reports a return to normal levels, with an average yield estimated between 70 and 90 quintals per hectare

Davide Di Chio is the creator behind the project Alterego Pizza Boutique, where the art of dough takes shape through multiple cooking methods and interpretations

More and more travellers are choosing pristine skies and rural destinations to observe stars, planets, the Northern Lights and eclipses: astro-tourism is establishing itself as the new sustainable travel trend of 2025

Not just Prosecco. From Classese in Oltrepò to the Akinas project in Sardinia, passing through Abruzzo’s Trabocco: here’s how all territories are embracing sparkling wine