EN News in Evidenza

A new way to bring Generation Z closer to wine culture is taking shape in London, Berlin, and other cities worldwide

The technique of skin maceration is becoming increasingly fascinating, allowing for the enhancement of nuances and characteristics of various grape-growing regions. Here’s how orange wines in Italy are changing

Fine dining, bistros, trattorias, pizzerias, and unmissable street food. Senigallia is a gourmet's paradise. Here are the must-visit places

The Ligurian-Dutch chef revisits Simone Cipriani's alarm cry after the recent closure of his restaurant Essenziale: "Florence is different, but I say: fine dining is alive and every place finds its clientele."

A cult speciality of the Brescia area, its preparation requires time, patience, and a lot of butter. The result is a delicacy fit for dedicated carnivores. Here’s what the Brescia spiedo is and where to eat it

Advanced training in four online modules, totaling 160 hours. Lectures will be given by experts, technicians, scholars, and academics under the scientific direction of Professor Attilio Scienza. The aim is to teach the work method known as "design thinking."

At Officine del Cibo in Sarzana, they've always experimented with Neapolitan cuisine and doughs: here, the crust becomes “The best part of the pizza,” the central dish in the tasting menu

The Sarotto family donates €6,000 to the Piedmont Foundation for Cancer Research through the charity project “Ai Fondatori” with the Barolo Riserva 2016

Tropea, known as The Pearl of the Tyrrhenian for its undeniable beauty and uniqueness, is part of the Most Beautiful Villages of Italy and has earned the Blue Flag for sustainable territory management

The Caputo family moves La Taverna del Capitano to the rooftop and opens Casa Caputo in the old sea-facing dining room