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The first Italian merendina, still on the market today, dates back to 1953. Since that first Buondì Motta snack, a lot has changed, but the industry is still going strong. We retrace its history on the occasion of its happy...

In this episode we travel between Oslavia and the Eisack Valley to discover two labels born under the sign of the 2019 vintage. Ribolla gialla and sylvaner are the main grape varieties that give life to two expressive wines produced...

At Vinitaly a great tasting promoted by the Historical Super Tuscans Committee celebrated the best vintage of the last 20 years

Four tasty recipes to make at home to impress your guests with self-respecting appetizers.

Pasta casserole cannot be missed on the Italian tables. Here are 3 delicious recipes.

Lasagna, lamb and pastiera (wheatberry cake) are only a few of the classic foods Italians normally enjoy during the Easter celebrations. Here is the rest.

Colomba, chocolate eggs, pastiera: the sweet Easter recipes of Italy are many and amazing, but on Italian tables on Easter Sunday there is also a multitude of typically regional delights.

Starting from the historical cookbooks, the first example of mixing eggs and pasta is in “Il cuoco galante” by Neapolitan Vincenzo Corrado, printed in 1773. Here's the history of the iconic Italian carbonara.

In Poland they're painted and embellished with wax, in Argentina they are prepared in a maxi version: this is how Easter eggs are around the world.

Flavia and Federico Franceschi represent the sixth generation of a family engaged in viticulture in Montalcino. But their adventure with La Casaccia is recent. The wines are the result of rigorous choices and of a project that's destined to evolve....