Stefano Polacchi

Why ostracise dealcoholised wines without even trying them? They’re an opportunity and a delight, perfect for enjoying in a variety of ways and settings

Olivo – the name says it all: Alessandra Boselli is a passionate producer of extra virgin olive oil who has created a charming resort in Bassano in Teverina

Tasting his wines and chatting with Luigi Tecce, a "natural" producer in Paternopoli, reshuffles ideas about culture, spirit, and technique. This applies to wine too: the most unnatural of human creations...

Research reveals that stuffed pasta, originating in Eurasia, first arrived in Northern Italy before spreading to the rest of the Peninsula. Culurgiones, however, do not resemble any Italian stuffed pasta but rather Chinese and Japanese dumplings

Massimo Riccioli, owner of La Rosetta, has made his move: next to the Pantheon, he opens his Street Fish, featuring gourmet street food and traditional rosettas made in Trastevere

A restaurant run by a former musician and sommelier boasts a monumental wine list at very affordable prices. In the kitchen, his wife creates innovative dishes with an Abruzzese-Mediterranean influence

We followed Heros De Agostinis in his movements, but since he returned to Rome, he hadn’t been making us feel great emotions anymore. Now the tune is changing: we were blown away by Heros De Agostinis' creative panzanella at Ineo...

We've tasted the first mountain Pecorino Metodo Classico: the elevation of a rustic and highly characteristic grape. This project, not yet on the market, is brought to you by the Ciù Ciù winery in Offida

Native yeasts, minimal intervention with external ingredients, extreme observation and care: all to create a wine that truly represents them. This is the journey of the Cosmi brothers of Casale Certosa in Santa Palomba, which began with a mistake. And...

There is an osteria hidden inside a showroom in Offida that fills up at lunchtime: it’s the one in the Ciù Ciù winery. Here, a few dishes that change frequently and focus solely on rural Marche cuisine, which is hard...