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The 12 best rosé wines from Etna selected by Gambero Rosso

Among the wines of the Etna DOC, the rosés represent a small gem to keep an eye on and add to your list of wines to uncork this summer. Here are the labels we recommend

Four young people from Bologna have turned Ragù into a perfect sandwich everyone loves

The project, which has grown and expanded over time, is RAGŪ, a take-away kitchen specialising in Emilian cuisine. It has won the title of Regional Champion in the new Gambero Rosso Street Food 2025 guide

Here’s why beer and lemonade will be the drink of the Summer

Panaché, better known as beer and lemonade, is a historic beverage making a comeback among young people today

The solitude of Sardinian Culurgiones, different from all others, cousins of Japanese Gyoza and Chinese Jiaozi

Research reveals that stuffed pasta, originating in Eurasia, first arrived in Northern Italy before spreading to the rest of the Peninsula. Culurgiones, however, do not resemble any Italian stuffed pasta but rather Chinese and Japanese dumplings

De-alcoholised wines? A load of rubbish. If young people drink less, it's the industry's fault. Interview with Josko Gravner

Josko Gravner is the spiritual father of orange wine. His macerations in the Gorizia Collio have influenced half the wine world, and he warns: "Just because you use an amphora to macerate poorly produced grapes with defects, it doesn't mean...

Where to eat in Marzamemi: the 5 best spots chosen by Gambero Rosso

We're closer to Noto than to Syracuse, in one of the most picturesque and visited villages in Sicily. Here is Marzamemi, with its impressive tuna fishery, postcard-perfect square, and several places to eat and drink well

Record harvest: grape picking begins early in Sicily. Here's how winemakers are protecting the wine from the heat

The first clusters of Pinot Grigio were picked by Cantina Settesoli in Menfi. Higher-than-average temperatures have accelerated all phenological stages but have kept vine diseases at bay, preserving quality

In Novi Ligure, there's a hotel restaurant worth stopping by for the "pollo al guéridon" (tableside chicken) and the "zuppa inglese" (trifle)

An "antique" dining room and rituals to rediscover at the Santo Bevitore hotel restaurant, where a past long gone is honoured with eyes wide open to the present. Even at dessert time, there are surprises that definitely make the journey...

"Already at 7 years old, I worked in the family olive mill." The story of Paolo Cassini, who produces one of the best oils in Italy

Cassini's is one of the most innovative olive-growing operations in Liguria, particularly dedicated to the processing of Taggiasca olives. The company, founded in the 1960s, has grown through much sacrifice and passion, and now boasts 13 hectares of olive groves

Four unusual sparkling wines for Summer chosen by Gambero Rosso

Among the wines we recommend, you will find a sparkling Sangiovese, Vermentino, and Aglianico, which are less common than their still versions but very interesting and suitable for the summer months
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