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Southern labels, particularly those from Molise and Calabria, are often forgotten by restaurants

The oldest school in Rome has been transformed into a 5-star hotel, with design by Luca Guadagnino. Palazzo Talìa opens its doors

A restaurant run by a former musician and sommelier boasts a monumental wine list at very affordable prices. In the kitchen, his wife creates innovative dishes with an Abruzzese-Mediterranean influence

The new guide "Pane e panettieri d'Italia" has been released. Here are all the awardees and some reflections

Susumaniello is a native black grape variety from Puglia, primarily cultivated in the province of Brindisi. Recently rediscovered, it produces excellent red and rosé wines when vinified as a single variety

No anchovies in the original version of this classic midnight spaghetti dish that everyone knows, but few are aware of its history and especially the origin of its name. So, here’s why it’s called puttanesca

Craving oysters or a perfect spaghetti alle vongole? No problem if you're in Milan. The city's wholesale fish market, the best in Italy, ensures top-quality seafood for chefs and restaurateurs. Here are some addresses to note

On the prison island of Gorgona, a unique wine is produced, the result of a social project involving the inmates, offering them a new perspective

Francesco Cambria, the president of the protection body, responds to the proposal that originated from grassroots movements, noting that for now, efforts are focused on the opposite front: renewing the hectare cap

Blind tests and tastings are increasingly convincing: the future of wine bottles lies in screw caps. The costs and risks associated with the use of cork are too high