Salumificio f.lli Coati, a historic cured meats producer in Valpolicella, has been carrying on a tradition of experience, passion, and innovation for four generations. Its mission is to offer excellent cured meats, born from a careful selection of raw materials,...

Wüber is the brand specializing in high-quality sausages, founded in 1976 through the extraordinary combination of Italian creativity and the experience of the first master butcher, German Hans Gotsch. With a wide range of products, varying in recipe, flavor, and...

Smeralda's story began in 1988 with the ambition to enhance the gifts of the sea, striving for excellence. At the heart of the business is the processing of mullet bottarga, a regional delicacy that remains the company's flagship product today....

Io Prosciutto srl is one of the oldest ham producers in San Daniele del Friuli, operating since 1967 and a member of the Prosciutto di San Daniele Consortium (member no. 17). The company combines tradition and artisanal care, selecting top-quality...

Just a few months before her passing, the diva unveiled two rosé wines in Provence: not a celebratory venture, but the last public gesture tied to her name and to a region she had chosen as home.

It has been signed after months of waiting and pressure from trade associations, which had been calling for clear rules on excise duties, authorisations and production.

Every Christmas Eve has its ritual, and the 'Festa dei Sette Pesci', or 'Feast of the Seven Fishes', is no exception. To mark tomorrow's celebrations, here are seven exceptional seafood dishes from some of the Top Italian Restaurants we have...

Tuscany's Arillo in Terrabianca is a participant in the Top Italian Wines Roadshow based on the quality of its wines, and that commitment to quality starts in the vineyard.

Ahead of the big day next week, we asked wine experts from some of the Top Italian Restaurants around the world which bottles they will be opening to celebrate with.

Nestled in an unspoilt valley in South Tyrol, there is a restaurant where wellbeing, mountain cooking and the creations of a young chef are combined. Serena Curto reports.