Only 700 bottles of this Ansonica, the result of heroic viticulture. This is how Massimo Piccin realised his utopian project in Tuscany ten years ago

The results of the Spum project were presented in Gubbio, involving the Semonte and Arnaldo Caprai wineries. The first wines will be showcased at the next Vinitaly

The generational shift in the kitchen is faster than in other sectors. We discuss this with chefs and food critics. The result? "Italian cuisine has improved."

Luxury consumption is down in the US (-7%), but Italy is holding strong: Brunello, Bolgheri, and Chianti Classico are on the podium, while Bordeaux and Burgundy are falling

It's the red fruit that dominates the scene, with blackberry and cherry taking centre stage. The Chianti from Torre a Cona reaches the top step of the Vini d'Italia 2025 guide

The oenologist explains why spontaneous fermentations can be controlled but warns: "Selected yeasts shouldn't be demonised."

As usual, this year the Gambero Rosso Italy Restaurant Guide has also awarded the Special Prizes, 22 in total with two new additions. Here they are

The Rossi brothers, Giovanni and Simone, who run the Fontuccia winery, have received the Tre Bicchieri award for the first time, with their cru Caperrosso

Sassotondo enters the ranks of companies awarded the *Tre Bicchieri* (Three Glasses), thanks to the passion and foresight of Carla Benini and Edoardo Ventimiglia

In the new Ristoranti d'Italia guide by Gambero Rosso, the number of restaurants awarded the highest recognition, the "Tre Forchette" (Three Forks), has risen to 52. Lombardy leads the way in terms of the number of awardees