News

On July 1, 2014, a new Docg appeared on the Italian wine scene: Nizza, a Barbera cru. Here are the details.

"Protecting the territory and promoting future challenges".

In the small village of Sauris, at an altitude of 1,200 meters, there is one of the few companies specializing in the affinage of raw milk cheese, whose echo has also reached haute cuisine. The name is Malga Alta Carnia...

In the United States there's already a surge in sales, in Italy they have yet to catch on. This is how Hard Seltzers, i.e. flavoured "non-beers" are made.

The damage is concentrated in the western region of the Eifel range, particularly in the lush valley of the Ahr river. Here's how to help Germany's wine growers.

Stocking up food in large capacities was a post-war necessity and pure common sense. No supermarket was available around every corner for last-minute grocery rounds. Produce was generally home-grown and consumed according to season. Surplus from the harvest was pickled,...

Croatia is asking EU recognition for the name Prošek, the traditional Dalmatian dessert wine, but the designation is clearly at odds with the Italian Prosecco. And the Made in Italy sparkling wine industry is rising up in the name of...

The Learned, the Red, but firstly, the Fat: Bologna preserves a very tasty solid cuisine, enjoyed in restaurants that preserve dishes of the past and typical and traditional recipes. Here is a map with must-visit places.

Sting and his wife Trudie Styler bought an estate in the green hills of the Chianti area some years ago, where they produce wine, oil and honey. Now a pizzeria and wine bar made their appearance there.

We were at the Marconi airport in Bologna for the presentation of “Don't call them spaghetti bolognese. A Bologna souvenir" to learn more about the bond between the city and its most famous dish abroad.