Francesca Ciancio

Harvesting began early this year for the Sicilian cooperative Cantine Settesoli, under which the Settesoli and Mandrarossa brands operate. The drought on the island is particularly concerning due to low yields, which threaten the survival of the Menfi community.

A granita with the flavor of the island where it was born: ricotta and capers are the main ingredients, crafted by three young people from Salina who have become a true Aeolian institution. And they are open even in winter

The technique of skin maceration is becoming increasingly fascinating, allowing for the enhancement of nuances and characteristics of various grape-growing regions. Here’s how orange wines in Italy are changing

We went to a resort hotel in the Maldives to discover the secrets of the local cuisine.

[caption id="attachment_156499" align="alignnone" width=""]Un trullo in mezzo alle vigne[/caption] The Murgia Tarantina is still far from mass tourism routes. But its moment has arrived: this part of Ionian Puglia makes its way ahead with an essentially culinary signature. Protagonists of...