Gambero Rosso

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"

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

Wine, sunsets and local flavours. But above all, nature in abundance. Countryside aperitifs in Puglia are on the rise, and some are truly unmissable

Tonno di coniglio is a traditional dish from rural Piedmont, particularly from the areas of Langhe, Roero, and Monferrato. The name is intriguing, but it has nothing to do with tuna from the sea

Italian wine associations write to Lollobrigida: “We need an inter-institutional campaign based on science and balance to safeguard the identity of the sector”

Lupa is the new Roman trattoria brought to life by Ed Templeton and Theo James. In the kitchen, Naz Hassan

Two hundred square metres and 65 biotypes of ancient native grape varieties preserved within the Botanical Garden, which hosts over 5,000 plant species

A new place, not far from the centre of Milan, offering unique experiences that blend nature and social life. An agricultural area that also becomes a meeting place, a hub of food culture and rural hospitality