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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”

The youngest president in the consortium's history explains how he is working to restore harmony among producers and announces the October preview: "It will focus on Friulano"