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The 2023 edition of Vinitaly sets out to achieve important goals. From internalizing the fair to betting on new activities, touching on various themes including sustainability, design and small wine production.

It's still too early to talk about springtime, but temperatures are about to change and so are the produce to bring to the dining table. Here is our grocery list.

The vegan food scene in Rome is in full swing: between restaurants and pastry shops, here are three recently opened unusual places to keep an eye on.

A relatively young company that has made its way into the Friuli wine scene by associating its name to the production of quality wines. This year it won the Tre Bicchieri for the first time with a Sauvignon.

It's called Nomacorc Ocean and it's the latest sustainability project from Vinventions. The Sicilian label Donnafugata was chosen for the worldwide launch.

There's a new line of coffee beverages with extra virgin olive oil. It was launched by the Seattle giant, which once again takes its cue from the Italian tradition, without being afraid to innovate it. Will it work?

Gambero Rosso illuminates Stockholm, Oslo and Copenhagen: the international tour gets underway.

The history of broth is lost in the mists of time, a food that conquered the whole world in different forms, until it became one of the protagonists of the post-war food industry. Let's retrace the long journey of broth,...

In this episode of Vini Rari we retrace the footsteps of history to get to know two wines with an oxidative style. A (special) Marsala and a wine made from Grillo grapes that do not undergo the fortification process.

After nearly 20 years, Paul Pairet returns to Paris with two new establishments: Nonos and Da Comestible at Hôtel de Crillon.