Lorenzo Ruggeri

"We became who we are thanks to it. Tignanello made us aware of our potential," begins Piero Antinori. "It freed us from the inferiority complex we had for centuries regarding French wines. Tignanello and the wines that followed its example...

The chef from Piazza Duomo speaks about the state of fine dining and young people in the kitchen. “In France, a Michelin-starred restaurant is a source of pride for families. For us, it’s not.”

A maximum of 3,000 bottles, unknown territories, long aging processes, and plenty of risk. This is the novelty of the new 2025 Guide

In Umbria, a young restaurateur has launched a series of dinners to reconnect with nature: scents, silence, and sounds

Nestled within a 3,000-hectare Unesco World Heritage forest reserve, there lies a luxury resort designed for solitary travellers. The founder, a Roman entrepreneur, has created a unique sanctuary by restoring an old Umbrian hermitage

We've been at the Antinori family Tignanello estate: over 300 hectares, part of which are vineyards in the heart of Chianti Classico, on the hills between the Greve and Pesa valleys

An excellent seafood cuisine by the sea. We found it in Lavinio, just a few kilometers from Anzio, in a very different kind of beach establishment

The culture of the instant has also taken to the wine glass and that’s why red wine sales are dropping while whites, bubbles and macerated wines are living a new (very social) life

Refreshing, intense, and vibrant: all the freshness of Marlborough Sauvignon Blancs in 8 great tastings

Blind tests and tastings are increasingly convincing: the future of wine bottles lies in screw caps. The costs and risks associated with the use of cork are too high