A family story, thirty years of cultivation and a fruit that is conquering gelaterias and chefs throughout Italy

Five chefs, five worlds: the docufilm presented at the Venice Film Festival tells the female soul of haute cuisine

Optimism in the sparkling wine district. Just a few days before the harvest begins, the Consortium speaks of a good balance between acidity and sugars, but above all of aromatic values already at promising levels

The seabeds along the coast around Gaeta yield two dolia, enormous containers used in Roman times for the transport of foodstuffs

Pantelleria’s food and restaurant entrepreneurs remember the designer. The donations, the dinners at the restaurant La Nicchia with his “extended family”, the island dishes and wines he loved

Cappero Bistrot weaves together local raw ingredients, classical technique and contemporary lightness, avoiding both the tourist postcard and gastronomic trickery

It’s called Biancamenta, it is located on the main promenade street in Porto Recanati and produces ice creams, granitas and ice lollies that bring flavour and naturalness together

Gianfranco, known as “Attila”, has been living for decades on a bilancione in Fiumicino, now threatened by a mega tourist port. His is a symbolic resistance, and not a solitary one

From cafés and restaurants all over the world to the intimate memory of his mother’s tortelli piacentini: the gastronomic legacy of the maestro remains an integral part of his lifestyle

Lorenzo Scarafoni has been running Bagni Sant’Andrea for eight years, with equipped beach and (excellent) seafood cuisine