Mara Nocilla

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

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

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

It’s happening at SEI Saline Ettore e Infersa, on the Sicilian coast north of Marsala—one of the first companies in the sector to offer hospitality and emotional journeys centred around sea salt

The venue, closed since April 2024, is about to resume operations: for now, only during the Festa Artusiana from 28 June to 6 July. Permanent reopening in the autumn

In the sixteenth century, Buontalenti created it in honour of Caterina de’ Medici. The original recipe was rediscovered a few years ago in the National Library of Florence thanks to a stroke of luck

It is farmed in the Sacca di Scardovari, a lagoon on the Veneto side of the Po Delta Park. Thanks to the "solar tide", an innovative and sustainable method that simulates the Atlantic tides

A new rice-growing reality emerges in the Sele Plain, a region traditionally dedicated to buffalo farming. Cold greenhouse cultivation combats climate change and promotes a circular economy

Born just a few years ago and already appreciated by Michelin-starred chefs, it is produced by a couple who fled from Venezuela. It is made bean to bar with “fino de aroma” cocoa beans from the country known as the...

A unique case in the world: a prestigious hotel in Lurisia, abandoned for decades, has been transformed into a curing cellar for gourmet mountain hams and Cuneo DOP