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From Valpolicella to the Euganean Hills, the grape harvest is adapting to the challenges of climate change with innovations such as trellises, high-altitude reservoirs, and genetic selection

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

Alongside "pizza e mortazza" (pizza with mortadella), the favourite combination for Romans is prosciutto crudo and fresh figs, enjoyed between slices of the classic 'pizza bianca'

Sicily's historical and archaeological heritage is being transformed into hospitality and dining venues. The grand halls of palaces, castles, and villas now serve as the perfect historical settings for welcoming guests to the table

Locanda Sandi, owned by the Polegato family, celebrates tradition under the expert guidance of chef Luca Torresan in a setting reminiscent of the early 20th century

Despite a year marked by mild temperatures, some frost, and a lot of rain, the harvested grapes are of good quality. However, thoughts are already turning to the future and how to tackle the challenges posed by climate change

Some rely on the Internet, some pretend to be experts, and some, to avoid looking stingy, go for the second cheapest wine on the list. But in reality, the simplest choice is often the best

A Neapolitan entrepreneur takes wine to the ocean depths, launching an underwater ageing project that will also involve oil and vinegar (and include tourism as well)

The first concept to keep in mind is that the human brain is an energy saver, so communication needs to be simple and immediate. However, there are other characteristics that can make a difference

It’s the interplay of sensory contrasts, not just individual senses, that influences our choices. The surprising experiment by IULM using a soft coaster and a rough one demonstrates this