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Second only to France, Italy brings home 138 medals from the global competition that has just taken place in London. Tuscany on the podium.

He takes over a historic Abruzzese venue and turns it into one of the most interesting contemporary trattorias in the region. With a wine cellar that alone is worth the journey

Bottura in Turin: "More courage towards the future beyond tradition, more strength for Italian cuisine with the 50 Best"

There aren’t many white wines that make it to major auctions: a comparison between the Gaja & Rey from the Langhe and Cervaro della Sala

After Pinot Grigio and Prosecco DOC, the Piedmont Consortium also begins research in collaboration with the Umberto I Institute of Alba. In search of the “descendant” of white Moscato

Mauro Uliassi, the chef who plays most with tradition, territory, and innovation, has no doubts: "The myth of the grandmother is an emotion, not a cookbook to be replicated."

Campania is a diverse region, both in terms of geomorphology and ampelography, with a production of increasingly contemporary wines that reflect the identity of the territory they come from – such as Greco di Tufo

In three years, a 139% increase for 8.8 million hectolitres of wine. The focus now shifts to promoting the label abroad

Nestled within the forests along the borders of Umbria, Lazio and Tuscany lies a historic osteria with accommodation, serving traditional dishes in an area untouched by mass tourism

The new products designed for mixology are the result of a collaboration between I Vini di Maremma and the startup The Spiritual Machine. The aim? “Not to replace, but to expand the winery’s offering”