News

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.

Mature aromas, floral notes and a full-flavoured palate with a good acidity: here's the Guiry 2016 by Tenuta Biodinamica Mara.

The "seafood cuisine" proclaimed by the menu gives its best when harmoniously intertwined with products of the soil. Here's Mauro Uliassi's idea of cuisine.

At it’s ninth edition, presented in Verona, as per usual: Oli d’Italia 2019 del Gambero Rosso guide (in collaboration with Unaprol), this year for the first time released in two languages, Italian and English.   Oli d’Italia 2019, two language...

Following the example of an initiative launched by Gault & Millau Austria, Taste Masters will showcase 50 of the most interesting chefs in Poland. Here are the details of the event.