EN News in Evidenza

Among saffron, ancient grains and terraced vegetable gardens, the Maccari estate brings the simplicity and strength of the land to the table

For years he signed the desserts of great restaurants and luxury hotels, today Nicola Di Lena runs his own pastry shop

Canada and Germany recover, but the United States remain fundamental. Nomisma warns: “Other markets have slower dynamics and lower absorption capacity”

Journey into Fattoria Gaia Pietra Cavallo, where the Cavallo family has transformed thirty hectares into a sustainable farming project

For ten years, L’Argaj in Castiglione Falletto has been serving traditional dishes with modern influences, with a wine cellar that looks both to the territory and the wider world

Preventing extreme events or knowing when to irrigate thanks to big data: the fields of application are many. But a unified language is needed

Double tariffs have been applied to Parmigiano and Grana. The consortia: wrong interpretations

It’s called Pan di Legno and, among chestnut trees, paths and wild boars, it mixes cuisine, fermentations and mountain life

In the Sienese Chianti an ancient monastery becomes a resort, preserving its identity intact. Rooms scattered among alleys and courtyards, a spa overlooking the hills and two gastronomic offerings

Two partners in wine and a passion for travelling: Gian Piero Ioli and Maria Elena Dioguardi have created a different way of making wine that leads them every year to discover a new land