Wineries with kitchens
A new generation of restaurants and trattorias is born within wineries: local ingredients and self-produced wines on the table, an experience that speaks of the surrounding environment. We tell you about 20 of them, from north to south...
Wine in colour
Sarah Heller, Master of wine, reflects on the future of the sector. "Italy is wrong to run away from tannins"...
The essentials only
Vineyard at an altitude of 500 metres and a subtractive style: the Brunello from the Pietroso winery challenges the canons of Montalcino and opens up new scenarios...
Beyond a thousand metre elevation
Vineyards at high altitudes and unlikely latitudes: how winemakers are coping with climate change...
The puzzle called Cyprus
October is a great month to visit one of the most picturesque corners of Europe, a hinge between East and West a crossroads of peoples, foods and cultures…
Recipe of a great chef: the Porcino mushroom by Alessia Rolla
Blend all the spices and herbs in a coffee grinder and add them to the salt. Marinate the meat in salt for about 1 day. Rinse it and soak it in white wine…
EDITORIAL
The dictatorship of youth 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
