Wine Travel Food

Wineries with kitchens A new generation of restaurants and trattorias is born within wineries: local ingredients and self-produced wines on the table, an experience that speaks of the surrounding environment. We tell you about 20 of them, from north to...

"An amphora is not enough” Josko Gravner, the spiritual father of orange wines. His macerations in the Gorizia Collio have influenced half the wine world... Corrado’s vision: “Tradition? A rip-off” Corrado Assenza talks about Sicily: “Thought and cultural background are...

Wine at the time of Instagram Fifteen seconds and sometimes not even that. To understand the life, death, and miracles of a wine today we devote the time of a story on Instagram. We focus on the attack, the title......

The surprise of wines aged under the sea Shells, corals and encrustations on the necks of bottles seasoned with rich storytelling on the side and generous prices to say the least. Sounds like... Vinitaly time, areas to watch out for...

Europe’s Highest Vineyard On Etna, Stef Yim has planted vines at 1,500 metres: a gamble against global warming... The Best Wines on Etna All the class and versatility of the volcano in the glass: Etna Bianco, Rosato, and Rosso... Dinner...

38 italian must-try bubbles We propose a well-thought-out selection of the best Italian sparkling wines tasted in recent months. Not only Franciacorta, Oltrepò, Trento, Alta Langa, or the historic hills of Prosecco... Truffle vs. Barolo, the strange fight in Alba...

Bianco, Rosso, Bollicine, Rosato, da Meditazione: these are the labels that left us speechless after 50,000 tastings for Vini d'Italia 2024. We tell you about them.

There is a glaring hole in the delivery chain: it concerns food safety and the cleanliness of the containers where food is placed during transport. Here's to find out more about it.

After ten years of controversy, many of the values underlying the new movement of natural wines are finally affirmed. Find out more in our Wine Travel Food.

Radicalisation, extremism, excess... These seem, for better or for worse, to be the buzzwords of the next generation cuisine. Here are all the latest news.