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With its landscapes dotted with olive groves, Umbria is confirmed as a region capable of giving us excellent olive oils. Here are the best producers according to the Oli d'Italia guide.

Taste Masters has been the largest chef event ever held in Poland. Here's how the Polish fine dining scene is developing.

Pesticide pollution and climate change are threatening one of the most important species of our planet: the bees. To save the insects, there's a series of hives on the roof of Notre Dame, and a curious project by Morgan Freeman.

A moving wine, rich in flavor and charm, with notes of white fruit and Mediterranean scrubland: here's Greco di Tufo Miniere '16 by Cantine dell'Angelo.

Among the several inventions of Leonardo Da Vinci, there's a technique to make wine. Now, his knowledge becomes a real method and part of a new museum.

The damage caused by bad weather has not stopped the most determined producers: here are the best mills in Abruzzo.

We tasted 14 different crus by Batasiolo, a great winery owned by the Dogliani family. The vintages greatly improved with aging: here are our tasting notes.

Batasiolo started off with a large number of farmhouses counting close to 80 hectares and today the farmland property is spread over 140 hectares. Here's the story of the Dogliani family and the company's love for Barolo.

Florence and the Chianti hills, Siena and its picturesque countryside and unmistakable colours, Grosseto and the wonders of the Maremma region: to each landscape, its own olive culture. Tuscany and olive oil.

Tourism, hotels, vacation. We talk about it all with Roberto Micciulli, CEO of Italian Hospitality Collection who is launching a new style in hospitality, all in the name of Italian-style.