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An iconic sweet of the city, omnipresent in all patisseries: here are the best places to try the true Neapolitan sfogliatella

When a beer producer meets a wine producer, Beerside is born: a beer whose main ingredient is indeed grapes.

Solina, saragolla, spelt, frassineto and other soft hill wheats, the incessant research among small farmers in the area is just one of the strengths of the Farina del mio Sacco bakery in Atessa

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