News

A new label by Contratto (Rivetti) in synergy with Velier and Dalla Mora, featuring Cannavacciuolo as the face: it's a pre-mixed, ready-to-use aperitif, low in alcohol, sweet, and slightly bitter. Meet Contrattino, the ready-to-drink Piedmontese Style aperitif

Jermann and Biserno complete the podium. An analysis by Corriere della Sera reveals an increasing gap between larger and smaller enterprises. The best economic results are found in Tuscany

Aperol Spritz is now the most popular cocktail in the United States, chosen as the favourite in 22 out of 50 states, followed by Margarita and Old Fashioned

Teamwork and strengthening relationships with key local stakeholders are the goals for the three-year term of Rossella Macchia, an entrepreneur linked to Poggio Le Volpi. Gabriele Gaffino and Damiano Federici have been elected as vice-presidents

The English newspaper discusses the wine crisis, starting with Pernod Ricard's decision to sell its wine brands: "Wine production exceeds consumption, which will continue to decline in the coming years."

Redistributing Tuscany's tourist flows starting from a new network of communications. Here is the model of a young company from Scansano

Originating in medieval monasteries, Capelli d'Angelo has made its way into the American newspaper with a simple and delicious recipe

From a key player in olive oil production in Val d'Orcia, the success of Frantoio Franci, thanks to Giorgio, has spread throughout Tuscany and reached international fame

At Linfa in San Gimignano, offal is taken seriously; it is, first and foremost, a cultural matter. At the end of the "Quinto Quarto" menu, a dessert with a pork roast base is served—a must-try

A region that year after year confirms its aptitude for producing quality extra virgin olive oil, with more and more companies dedicated to bringing to light an olive-growing sector that has remained in the shadows for too long