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Mauro Uliassi, the chef who plays most with tradition, territory, and innovation, has no doubts: "The myth of the grandmother is an emotion, not a cookbook to be replicated."

An experience that has taken the excellence of Italian food and wine around the world, and shows no sign of stopping

Campania is a diverse region, both in terms of geomorphology and ampelography, with a production of increasingly contemporary wines that reflect the identity of the territory they come from – such as Greco di Tufo

President Frescobaldi explains how it is necessary to curb viticultural potential without passively waiting for top-down reform

In three years, a 139% increase for 8.8 million hectolitres of wine. The focus now shifts to promoting the label abroad

The reopening of an old osteria in a village in the Lower Maremma has breathed new life into the hamlet: here’s why

Nestled within the forests along the borders of Umbria, Lazio and Tuscany lies a historic osteria with accommodation, serving traditional dishes in an area untouched by mass tourism

Wine, olive oil, cheese, dairy products, and meat are the most affected by food fraud. The EUIPO awareness campaign “What’s on the table?” is now underway

The new products designed for mixology are the result of a collaboration between I Vini di Maremma and the startup The Spiritual Machine. The aim? “Not to replace, but to expand the winery’s offering”

Paolo e Barbara is an institution in Sanremo’s restaurant scene. She was already working front of house while still at school; he found himself—almost by force of circumstance—managing a prestigious restaurant due to family matters, and in the kitchen at...