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Amid diaries, testimonies and humble dishes, the book Partigiani a tavola. Storie di cibo resistente e ricette di libertà (Partisans at the Table. Tales of Resistant Food and Recipes of Freedom) tells how the kitchen became a political space, a...

Between institutions and new talents, here are the cult spots in the Capital for those who want to drink well—and sometimes eat even better

The pupil of Gravner denounces standardisation in wine — and in food too: “We no longer know how to recognise differences in flavour”

The story of Ribolla is that of a grape variety that has journeyed through time, preserving the deep essence of the territory it belongs to. Here are those with the best quality-price ratio

In the first month of the year, foreign sales recorded an encouraging +7.3% in value. Sparkling wine continues to grow, with Prosecco performing above average

Production, hectares and global consumption all down. Encouraging signs come from international trade, which stands at €35.9 billion

The latest dispute among producers, following Arianna Occhipinti and Nino Barraco’s decision to take part in Vinitaly, is a clear demonstration of how an ideal can be put at risk by the intransigence of a few

The commercial success of some grape varieties risks overshadowing others. Here, we want to shed light on Dolcetto – the grape variety that is striving to resist the ongoing “Nebbiolisation” of the Piedmont vineyard

Nine venues, six of them in Verona: the chef of Casa Perbellini shares his vision of fine dining in the future

Naples and street food are two concepts that fit together perfectly. Not far from the Capodimonte Museum, there’s a deli that’s ideal for discovering true Neapolitan street food