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400 kilometres of coastline along the Tyrrhenian Sea, from the mouth of the Magra River (on the border with Liguria) to that of the Chiarone River (on the border with Lazio): we are on the Tuscan coast, one of the...

The first vineyards of the renowned Tuscan variety were planted in California in the 1970s, although it was never appreciated as it is in Italy. Today, however, it is finding new life

Presented at Rome's Street Food Village, the 2026 Gambero Rosso guide dedicated to street food. Trends and award-winners region by region

A culinary journey through Agrigento, from new openings and solid confirmations to interesting projects

"The damage would be very real," is Frescobaldi’s view. According to a UIV survey, estimated losses would range between 10% and 12%

A new flavour every month, each dedicated to a woman who made history. From Margherita Hack, to Samantha Cristoforetti, to Frida Kahlo—gelato with deep research behind it. Where? At Gelateria della Passera in Florence

Blind tastings, group evaluations—not individual ones—wines tested in multiple rounds by different panels. Here's how the Vini d’Italia Guide and the Tre Bicchieri system work

An Italian restaurant inside one of the world’s most famous museums: menu, atmosphere, and prices of Giorgio Locatelli’s new project in London. Spoiler: there’s also a bar serving maritozzi

We visited the new bistro by one of Sicily’s best restaurants. Here’s how it went

The creators of Pane Cunzato, named Bread of the Year by the Pane e Panettieri d’Italia 2026 Guide, explain how a strong passion and particular attention to environmental and social sustainability are the foundations of their project, Frangipane