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Kombucha is gaining more and more traction, and its history and properties are detailed by Veneto producer Stefano Zamboni in a newly published book. He himself discusses how attitudes towards non-alcoholic drinking are changing

Mirko Giannoni and Sara Sanesi, who have led Pepe Nero for years, have left their premises on Via Zanini for a new location at the Tennis Club Etruria, near the station. Here’s the new Pepenero - Cucina6Zero

In a little alley in the historic centre, behind the birthplace of Ennio Flaiano and a stone's throw from the award-winning Caprice, Alessio and Valerio have created the croissanterie that the city lacked. And already, there's talk of a proper...

In an area renowned for decades for producing world-class wines, the Di Gaetano brothers have decided to raise the flag of Tuscan extra virgin olive oil by focusing on technology and quality

Jessica Rosval, a Canadian chef working at Gatto Verde, helps migrant women find jobs in the restaurant industry through the Roots project. She has been awarded by the 50 Best for this initiative

The Palio di Siena, held on July 2nd in the central Piazza del Campo, is a highly anticipated and well-attended event that attracts visitors from all over

Agriturismi, historic trattorias, focaccerie: it’s possible to eat well and cheaply on Elba. Here are some places to consider for both good food and postcard-worthy views

A stop at Ristorante 1905 in Udine to meet Chef Stefano Basello, who is deeply passionate about his homeland. His cuisine draws inspiration from the rich heritage of knowledge and traditions

How can you resist the ricotta cream in cannoli? Here are 10 places to try a perfectly crafted cannolo

A project born in 2016 from the dream of three young men from Montesacro. Just a few square meters have turned into a successful spot featuring natural wines, canned cocktails, and music