EN News in Evidenza

Colorful bowls and spicy meat, lots of rice and ancient cooking methods: here is the Hawaiian cuisine told in 10 dishes.

The agreement between U-Label and Giunko has been announced, allowing the use of a single QR code for information on disposal and list of ingredients. And Italy becomes an example to follow in Europe.

Chianti was originally obtained with a blend of Sangiovese grapes but also white berried varieties. A suggestive Riserva, which refers to that philosophy, meets a delicious Piedirosso produced on the volcanic soils of Campi Flegrei.

A family history spanning almost 50 years at the service of territory and of a passion. Beni di Batasiolo tells about Piemonte and its wines through a constant search for quality and the interpretation of the vintages.

Ventiventi vineyards extend for 45 hectares in Medolla, in the heart of Emilia-Romagna. Here's the story of the organic and sustainable winery.

Due Palme can count on the strength of 1,000 winegrowers who look after 3,000 hectares of vineyards, many of which are alberello-trained. Here's the story of the winery.

Not only chocolates: from maritozzo to sospiri di Bisceglie, a list of Italian sweets to give for the feast of lovers.

Frappe and castagnole are a staple during the Italian Carnevale, but there are lots of other desserts widespread throughout the country. Here are 15 unmissable recipes to try.

Three wines to remember for the historic Montalcino estate, capable of producing increasingly territorial wines and in step with the times

Discovering Pandataria, the only still wine produced by Candidaterra on the tiny island of Ventotene, and a Malvasia, macerated on the skins, by Tenuta Faragò, in one of the most suitable areas of Sardinia: Serdiana, in the province of Cagliari