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From the steep olive groves of the Valle Argentina to creative mixology in cocktails, the story of the Roi family

The Pontifical Villas of Castel Gandolfo, about 25 km south-east of Rome and for centuries the summer retreat of the Popes, have been transformed into a centre of excellence that combines sustainability, faith and, surprisingly, gastronomy

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

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”

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

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

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

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