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Interview with Simone de Mitri, a young entrepreneur who built a new mecca for food and wine in Lecce, in the heart of Salento

Unusual, but not too much: the combination of chocolate and meat has always worked, both in the kitchen and in the pastry shop. Here are some examples from Italy and the world.

Increase is a Citizen Science experiment that promotes participation in the cultivation of five species of beans to support the protection of biodiversity and sustainability and to make science and scientific approaches more collaborative, open to all.

After studying at the International Etiquette and Protocol Academy in London, today Elisa Motterle is the most influential voice in Italy in terms of etiquette. Here's what you need to know about table manners.

With Pavyllon London at Four Seasons Park Lane, Yannick Alléno opens his first restaurant in the British capital, the fifteenth in his collection.

The 2023 edition of Vinitaly sets out to achieve important goals. From internalizing the fair to betting on new activities, touching on various themes including sustainability, design and small wine production.

It's still too early to talk about springtime, but temperatures are about to change and so are the produce to bring to the dining table. Here is our grocery list.

In this episode of Rare Wines we traverse the Marche region to get acquainted with two whites owning a particularly refined and original character, produced in very limited editions

The vegan food scene in Rome is in full swing: between restaurants and pastry shops, here are three recently opened unusual places to keep an eye on.

A relatively young company that has made its way into the Friuli wine scene by associating its name to the production of quality wines. This year it won the Tre Bicchieri for the first time with a Sauvignon.