Work is underway on zoning, vineyard parcels, reserve wines (following the French model), and more agronomically thought-out bubbles. But one issue remains: communication

The first grapes are being picked by Cantine Ermes in the Trapani area. In terms of quantity, the cooperative reports a return to normal levels, with an average yield estimated between 70 and 90 quintals per hectare

Davide Di Chio is the creator behind the project Alterego Pizza Boutique, where the art of dough takes shape through multiple cooking methods and interpretations

More and more travellers are choosing pristine skies and rural destinations to observe stars, planets, the Northern Lights and eclipses: astro-tourism is establishing itself as the new sustainable travel trend of 2025

Not just Prosecco. From Classese in Oltrepò to the Akinas project in Sardinia, passing through Abruzzo’s Trabocco: here’s how all territories are embracing sparkling wine

Some products may be exempt, including alcoholic beverages. But Trump’s approval is still missing

Wine, sunsets and local flavours. But above all, nature in abundance. Countryside aperitifs in Puglia are on the rise, and some are truly unmissable

The November event aims to explore new trends during a time of declining consumption and growth in the no-low alcohol segment

It’s 1952 when Prince Pupetto and Signora Rosa write, behind the stoves of Nerano, a piece of Italian culinary history by inventing a dish that, for many years, went unappreciated

In the United States, camping is a sacred ritual, passed down from generation to generation. Central to the experience are fire and food — and the meals are rarely modest