News

Fish or battered vegetables, crocchè, and frittatine: the cuoppo is a food lover's best friend, allowing you to enjoy a mixed fry while walking through the city

Kombucha is gaining more and more traction, and its history and properties are detailed by Veneto producer Stefano Zamboni in a newly published book. He himself discusses how attitudes towards non-alcoholic drinking are changing

The culture of the instant has also taken to the wine glass and that’s why red wine sales are dropping while whites, bubbles and macerated wines are living a new (very social) life

Mirko Giannoni and Sara Sanesi, who have led Pepe Nero for years, have left their premises on Via Zanini for a new location at the Tennis Club Etruria, near the station. Here’s the new Pepenero - Cucina6Zero

The wines we present belong to a small denomination in Friuli Venezia Giulia, which also includes a landmark of the regional enology

In a little alley in the historic centre, behind the birthplace of Ennio Flaiano and a stone's throw from the award-winning Caprice, Alessio and Valerio have created the croissanterie that the city lacked. And already, there's talk of a proper...

It's the correct price for those who process olives while respecting their origin and using technologies that improve quality: "You can't produce mediocre oil."

In an area renowned for decades for producing world-class wines, the Di Gaetano brothers have decided to raise the flag of Tuscan extra virgin olive oil by focusing on technology and quality

Jessica Rosval, a Canadian chef working at Gatto Verde, helps migrant women find jobs in the restaurant industry through the Roots project. She has been awarded by the 50 Best for this initiative

The Palio di Siena, held on July 2nd in the central Piazza del Campo, is a highly anticipated and well-attended event that attracts visitors from all over