In Rivalta di Piacenza, the Locanda del Falco was the designer’s gastronomic refuge. A cuisine with peasant roots, able to renew itself without losing its soul

Matteo Cameli gained experience at Noma and Frantzén before returning to the restaurant of the albergo diffuso created by his parents in a small town

The precise origins of Vermentino remain controversial, but it is certainly one of the most emblematic grapes of Italian wine production. Here’s where it is grown and a selection of labels with an excellent quality-price ratio

A family story, thirty years of cultivation and a fruit that is conquering gelaterias and chefs throughout Italy

Five chefs, five worlds: the docufilm presented at the Venice Film Festival tells the female soul of haute cuisine

Optimism in the sparkling wine district. Just a few days before the harvest begins, the Consortium speaks of a good balance between acidity and sugars, but above all of aromatic values already at promising levels

The seabeds along the coast around Gaeta yield two dolia, enormous containers used in Roman times for the transport of foodstuffs

Pantelleria’s food and restaurant entrepreneurs remember the designer. The donations, the dinners at the restaurant La Nicchia with his “extended family”, the island dishes and wines he loved

Cappero Bistrot weaves together local raw ingredients, classical technique and contemporary lightness, avoiding both the tourist postcard and gastronomic trickery

It’s called Biancamenta, it is located on the main promenade street in Porto Recanati and produces ice creams, granitas and ice lollies that bring flavour and naturalness together