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Exile wine The only two labels produced on the island of Ventotene are a manifesto of passion, and resistance... Fish stews and where to find them Seven thousand kilometers of coastline, dozens and dozens of fish soups and guazzetti... Crazy...

Classic flavours, new formats and a focus on quality ingredients—yes, you can enjoy excellent gelato even in Riccione. Here are our top three picks from the Gelaterie d’Italia 2025 guide

An alternative development model in Riace—a village open to the world—is emerging, perhaps as an antidote to standardised mass tourism

In the heart of Calabria, a historic bakery turns into a natural and artisanal ice cream laboratory in the summer, born of passion, experimentation and local ingredients

From the woods of Virginia to the countryside of Mississippi, stories of those who proudly preserve the heritage of Italian emigrants, with adapted recipes and cultural fusions that deserve respect beyond the stereotypes

A gentle bistrot blending French breakfasts, Salento-style snacks, and a feminine vision of gastronomic beauty

Ideal climate, healthy grapes, regular ripening, and rich aromas. The 120 wineries have begun picking in the earliest-ripening vineyards. Meanwhile, foreign sales show a +7% increase

The EU is working to minimise the 15% US tariffs on alcohol, wine, beer, and other strategic products, but a final agreement will still take time

Just steps away from Sardinia’s most “viral” beaches – the most photographed on Instagram and TikTok – lie rural tables offering traditional dishes of charcoal burners and shepherds

Despite some lingering old problems, Abruzzo wine is trying to reinvent itself. For the whites, the transformation is already well underway, while the real challenge lies with Montepulciano