"An amphora is not enough”
Josko Gravner, the spiritual father of orange wines. His macerations in the Gorizia Collio have influenced half the wine world...
Corrado’s vision: “Tradition? A rip-off”
Corrado Assenza talks about Sicily: “Thought and cultural background are the most important pastries”...
The essence of Oslavia is on the skins
Maceration has changed Ribolla forever. Marko Primosic describes the intuition of a group of pioneers...
Post-modern Tignanello
After 50 years, the Supertuscan produced by Antinori still manages to paraphrase the spirit of the times...
Pre-British Marsala
Less alcoholic, food-friendly, original: Pre-British marsalas can provide a future for a wine that is increasingly hard to find…
Tramonti challenges Naples: "We are the capital of pizza"
Thousands of families emigrated all over the globe with the traditional “ancient” and peasant pizza. Now the village claims its primacy…
Recipes: Like a norma by Peppe Guida
Immediately recognisable flavours and aromas: Peppe Guida is the legendary chef-owner of Antica Osteria Nonna Rosa in Vico Equense…
EDITORIAL
Visionaries by Lorenzo Ruggeri
2025 was the year of Trump's tariffs – will 2026 be better for Italian wine in the US?
Italian cuisine recognised by UNESCO
Where is English sparkling wine going?
Why Borgo Conventi's Luna di Ponca should be on your radar
Why Parmigiano Reggiano is about to become a Hollywood star
