News

In Liguria, most wine production focuses on white wines, thanks to several grape varieties found in multiple areas. One of these is Vermentino, which expresses its characteristic sunny aromas like nowhere else

Under the Resistenti-Nicola Biasi brand, a network of enterprises from various regions, spanning Friuli, Veneto, and Trentino, has come together. The objective: to produce territorial wines from resistant grape varieties

A predestined story: Chef Giuseppe Molaro was sent to Tokyo by Heinz Beck, where he earned a Michelin star and met Yuki, with whom he later opened Contaminazioni Restaurant in Italy

The splendid setting of Palazzo Brancaccio hosted the presentation of the new Gambero Rosso guide—here are all the awards

The resort changes hands, but the management of 6.5 hectares of vineyards remains with the family. The wine team across all estates is being reorganised

While waiting to discover the Nobile di Montepulciano wines under the new Pieve designation (starting in 2025), here are the best wines we awarded with Tre Bicchieri in the Vini d’Italia guide

The chef of the two-Michelin-starred restaurant in Milan has been invited to cook for 550 guests: “A great honour; I drew inspiration from Giuseppe Verdi”

Andrea Picchioni is a farmer, a true agriculturist: here is his Buttafuoco showcased in a vertical tasting of 8 vintages, born from heroic high-hill viticulture on slopes reaching up to 45%

After opening a pasta bar in Copenhagen, Lucia De Luca and Valerio Serino embarked on the challenge of creating Tèrra, not without its difficulties. An unfiltered interview with two Italian restaurateurs in Denmark

Beyond its price, the 7Bio Grasparossa from Cantina Settecani is recognised for its delightful taste, combined with meticulous and rigorous production efforts