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Summer is upon us, and it's time to plan outings and day trips to enjoy the fresh air in the countryside, and the genuine flavours of traditional trattorias. Here's where to eat a few kilometers outside Italy's capital.

Many grapes have been covered recently, above all the awareness and knowledge of how to handle them both in the vineyard and in the cellar has greatly increased. We offer you five still not very well known grape varieties on...

Castelnuovo Berardenga is the "capital" of the southernmost area of Chianti Classico where we find Tenuta di Arceno, owned by the American group Jackson Family Wines since 1994. Here's the interview with Pepe Schib Graciani

Crispy, tasty, sour: giardiniera vegetable pickles are perfect for lovers of intense flavours. But the pantry can also offer other pickles, not to mention the many vegetables in oil. Here is their history.

With the release of the 2018 vintage, half a century has passed since the first bottling in 1968. From that moment Sassicaia has represented the spearhead of Tenuta San Guido and of Italian oenology. Which also thanks to this wine...

Hotels, apartment rentals, beach, tourist harbor, wellness spas and conference center. And then restaurants, many restaurants: Poltu Quatu in Sardinia.

We have to wait until the Middle Ages for fried foods to become a product of common use among elite classes. Here's the history of frying and a few typical Italian recipes.

Eataly London in Broadgate opens on April 29th, in the midst of the city's restart. This is the franchise's first opening on English soil, and will bring 5,000 Made in Italy products to London, as well as offer a dining...

Cooking fish too daunting? It’s easily done at home. Here are the main cooking methods for fish, and two recipes that can be easily replicated at home: stewed baccalà (codfish) and baked pagello fragolino.

From curiosity to empathy, here is a list of the essential characteristics a sommelier should have.