Beyond the market: the revolution of competence
New health trends, the economy, environmental challenges, new lifestyles: wine must change. Key words: lightness and biodiversity...
Wine, meat, sex. The hypocrisy of neo-healtism
Anthropologist Massimo Canevacci: "Restrictions and stigmatisation of wine and food are indicative of an authoritarian vision..."
Fewer bottles, more emotions
The wine list of the future: the new way of drinking and eating requires thought, by-the-glass offer, and storytelling...
The spark of Super Sauvignon
Gran Lafoa by Colterenzio is the product of a project born 30 years ago: one of the first South Tyrolean outsiders...
Something has changed. Barolo and Barbaresco
Barolo 2021 and Barbaresco 2022: two vintages, two seasons and two very different ratings…
Food Beyond the myth
Spaghetti originated in Sicily around the year 1000; tomatoes arrived centuries later. A symbol of Italy, but difficult for chefs to handle...
The champions of extra virgin olive oil
Presenting the best labels of 2025. But the law still treats the good ones and the ones worthy of the bin in the same way…
Recipes from up and coming chefs: Silvia Banterle
Peel the celeriac. Slice it to a thickness of 2 millimetres and, using a pastry cutter (diameter 5 cm), even out the slices...
EDITORIAL
The Wine of the Future by Lorenzo Ruggeri
Here are the secrets of one of the best Japanese restaurants in Italy
'Falanghina del Sannio will soon become a DOCG'
In Palermo there is one of the new best wine bars in Italy according to Gambero Rosso
Yannick Alléno: 'No crisis in fine dining, but the future lies in tradition'
Q&A: Saverio Galli Torrini, director of the Consorzio Vino Chianti
