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Montepulciano is a widely cultivated black grape variety in Abruzzo, from which Montepulciano d'Abruzzo, the region's iconic red wine, is produced, but also in Marche, where it gives life to Rosso Conero. Here are the labels with the best quality-price...

He had retired long ago to dedicate himself to painting, another great passion of his after cooking. His son Filippo carries on his father's tradition at the Filippo Oste restaurant in Albaretto

A concentrated essence of iodine, the result of ancient seafaring wisdom passed down through generations of fishermen, characterizes one of the signature dishes of the Amalfi Coast. Here's where to eat spaghetti with anchovy colatura in Cetara

A small portrait of the Duchess of Ferrara: not an incestuous poisoner but a shrewd and intelligent entrepreneur (with a passion for mozzarella)

The guidance of La Parolina in Trevinano remains firm, while inside the NH Collection of Palazzo Gaddi in Florence, chef Iside De Cesare opens Terrae Restaurant, the new fine dining establishment of a city increasingly attentive to gastronomic evolution

The hills surrounding Florence offer perfect landscapes to regenerate in greenery and unwind. Here are some farmhouses where location (often just a stone's throw from the capital), cuisine, and sense of hospitality make a difference even during short stays

Casa Ferrari is undergoing significant changes. We tasted in advance the flagship cuvées, from the Giulio Ferrari 2015 to re-editions full of emotion

We attended a tasting of the great Super Tuscans during the Vinitaly days in Verona. Here is a list of labels that impressed us

The fusion contamination, which brings together Japanese and Latin American cuisine, has taken root very fruitfully in the capital of Campania, giving rise to high-profile venues, with great chefs and excellent raw materials

Fine dining is focusing on French-style service: appetizers become an informal, playful welcome, rich in memories. Here are three restaurants that serve them