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Research, music around the clock, and breathtaking views. These are the ingredients of the success of Gelateria Fisotti, just steps away from the sea and the historic wonders of Otranto

According to the vice-president of the OIV, wine must first and foremost be an expression of the vineyard: "Today, there's too much product that all tastes the same. Uprooting could be a solution"

The first grapes are being picked by Cantine Ermes in the Trapani area. In terms of quantity, the cooperative reports a return to normal levels, with an average yield estimated between 70 and 90 quintals per hectare

Davide Di Chio is the creator behind the project Alterego Pizza Boutique, where the art of dough takes shape through multiple cooking methods and interpretations

More and more travellers are choosing pristine skies and rural destinations to observe stars, planets, the Northern Lights and eclipses: astro-tourism is establishing itself as the new sustainable travel trend of 2025

Wine, sunsets and local flavours. But above all, nature in abundance. Countryside aperitifs in Puglia are on the rise, and some are truly unmissable

The November event aims to explore new trends during a time of declining consumption and growth in the no-low alcohol segment

It’s 1952 when Prince Pupetto and Signora Rosa write, behind the stoves of Nerano, a piece of Italian culinary history by inventing a dish that, for many years, went unappreciated

Tonno di coniglio is a traditional dish from rural Piedmont, particularly from the areas of Langhe, Roero, and Monferrato. The name is intriguing, but it has nothing to do with tuna from the sea

La Dispensa is the missing piece: an innovative project that brings together a wine shop, delicatessen and cocktail bar, all under the banner of culture