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"Not an obligation, but an opportunity". This is how Manetti, Consorzio’s President, explains the new project which took over eight years to see the light and will affect 6% of Gallo Nero production.

The 2020 production of wineries part of the Bolgheri Consortium, a Tuscan DOC with 1,360 hectares of vineyards and 65 members is 6.53 million bottles (5 more in a year)

In the last edition of Vini d'Italia, Firriato winery obtained the Special Prize for Sustainable Viticulture. Here's the story of the company.

Every area makes its own version, but all share the same simplicity and use of food waste: here's how cassoeula was born, and how it's made.

Fresh, aged, blue-veined: the goat cheeses from this farm in Pacentro, in the province of L'Aquila, are all good and handcrafted by a local family. A young mountain enthusiast tells the story.

Seasonal, with a predominance of plant components, rich in grains and legumes: the cuisine of the farming communities of the past is an exemplary model for a healthy diet. All the details in the book. The return to the countryside.

Bakers, kiosks, psnini joints: Rome guards many small places dedicated to street food, which here plunges its roots in the most ancient history. Here is a list of the must street foods of the Eternal City

There was one case, in which it even fed crews trapped in the ice for two years: the story of legendary tinned meat.

The referendum on 13 June was voted down by more than 60%, despite the ongoing debate on the importance of encouraging healthy and environmentally friendly food production.

For many years now, the company La Tordera has been committed to the environmental protection: here's the story.