News

We interviewed Stefano Caccavari, the mastermind behind Mulinum, a Calabrian start up that recovers local grains and stone mills.

The chef is one of the most intriguing interpreters of contemporary Italian cuisine. From Brianza to the Langhe, by way of Osaka: Enrico Crippa in a nutshell.

On the one hand, Sweden, with its monopolies and a surge in sales of Italian bubbles. On the other hand, Denmark, the realm of micro-importers, where natural wines and brands (rather than denominations) are driving consumption. Nordic route for the...

A supple and jiucy palate with a finish of aniseed and mint: here is the Fontanavecchia Falanghina del Sannio 2017, a vibrant wine that can age really well.

In the last five years, we saw a real growth of Itlaian wine, especially for its Prosecco. The data by Wine Monitor.

Everyone loves Champagne: in France, there's now a controversy over the image of a popular Champagne, suitable for all occasions, especially the informal ones. Here are the details.

A Russian in Berlin: it's the story of Evgeny Vikentev, chef from St. Petersburg who recently opened a modern restaurant in the heart of West Berlin. With him, we discovered his cuisine and the most authentic flavours of the city.

It will open on 15th March and it will include the Mercado Little Spain by Adrià brothers, Thomas Keller's restaurant, the fusion world by David Chang and much more. All the details about new Hudson Yards in New York.

Since 2016 a group of farmers and food technologists has been producing a real Italian buffalo mozzarella in Hungary. Here's the whole story.

The Wine and Spirit Trade Association say that 2018 was a record year for gin sales, especially pink gin. Here are all the details.