EN News in Evidenza

Two years after the launch of the Zonin Zero line, CEO Pietro Mattioni takes stock of the situation and unveils upcoming developments

The US President, speaking at a Cabinet meeting, did not specify timelines or sectors—except for the automotive industry—but the agri-food sector is on edge

Born as a pop-up and later transformed into an itinerant project, Arso by Tommaso Tonioni now seems to have found a permanent home

"Lambrusco" – a single name referring to wines that are vastly different from one another in variety. Here are the labels we have awarded this year

Haute cuisine is not dead; on the contrary, it is in excellent health, says Niko Romito. He explains how his cuisine of truth starts from the ingredient but does not forget the codes of Italian taste

A unique biodiversity and microclimate offer travellers not only unforgettable nature excursions and long walks but also extraordinary gastronomic delights

Carefully selected local ingredients and a globally inspired, free-flowing cuisine: the missing piece in Naples' culinary scene

The millennia-old geological movements affecting the supervolcano of Campi Flegrei have never halted the long-standing winemaking tradition of the area. Today, more than ever, this tradition shines thanks to some outstanding producers capable of crafting wines that truly embody the...

Pirilo Pizzeria, an Italo-Argentine institution in the historic neighbourhood of San Telmo, has been Around for nearly a Century

Italian sweet wines are a true global rarity, born from an ideal climate and a centuries-old culture that we risk losing if we do not break away from traditional pairings