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Andrea Picchioni is a farmer, a true agriculturist: here is his Buttafuoco showcased in a vertical tasting of 8 vintages, born from heroic high-hill viticulture on slopes reaching up to 45%

After opening a pasta bar in Copenhagen, Lucia De Luca and Valerio Serino embarked on the challenge of creating Tèrra, not without its difficulties. An unfiltered interview with two Italian restaurateurs in Denmark

Beyond its price, the 7Bio Grasparossa from Cantina Settecani is recognised for its delightful taste, combined with meticulous and rigorous production efforts

Discoveries, encounters, tips, and insights... With this article, Master of Wine Gabriele Gorelli begins his collaboration with Gambero Rosso

World-class restaurant experience, Puglian cuisine, and exceptional cocktails: Vincenzo Donatiello and Mirko Febbrile present Somma in Singapore with a stellar team of professionals

A seven-stage journey to understand how the region has changed. Here's the tasting of La Poja wines from the Allegrini family

Global warming is redrawing the maps of wine varieties, favouring Chenin Blanc as a new alternative to Chardonnay

No rivers of chocolate or Oompa Loompas here—this factory is not a figment of imagination but a concrete, family-run reality

The Chiappini winery was founded in the late 1970s with the purchase of its first farm. Since then, Giovanni Chiappini, a native of the Marche region who emigrated to Tuscany, immediately set out on the path of viticulture. Today, it...

Female tasters are more likely to be super tasters than men. This is a genetic factor that makes them perceive flavours more intensely