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The oenologist recalls the renaissance of Etnean viticulture when very few believed in it. Then the exponential growth that made it a global oenological phenomenon, which, however, today also attracts speculators

Vito Mattera and Marcella Marrocco believed in the area, challenging local preconceptions. We are at Villa Ischia, a restaurant driven by technique, passion and courage

Just a stone’s throw from the Circus Maximus there is a micro-pizzeria offering thin and crunchy slices among the very best in Rome

Quality to frame and volumes higher than expected (+8% compared to 2024): the only negative sign is in Tuscany, while the South grows. Frescobaldi: “It will be difficult to guarantee the right remuneration for the supply chain in this way”

An application has been filed with the UK Patent Office. So after vodka, comes the wine label featuring the logo designed by the late frontman Freddie Mercury

Liquidi Su Misura is a little gem among the hills of Albinea, just a few kilometres from Reggio Emilia. A cocktail bar born with an ancient soul

In Rivalta di Piacenza, the Locanda del Falco was the designer’s gastronomic refuge. A cuisine with peasant roots, able to renew itself without losing its soul

Matteo Cameli gained experience at Noma and Frantzén before returning to the restaurant of the albergo diffuso created by his parents in a small town

The precise origins of Vermentino remain controversial, but it is certainly one of the most emblematic grapes of Italian wine production. Here’s where it is grown and a selection of labels with an excellent quality-price ratio

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