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The story of Franca De Filippis, who left construction sites of monuments to shape authentic dishes in the heart of Irpinia

The Uiv Observatory reveals that the burden of additional tariffs falls almost entirely on businesses: “We need extraordinary public-private promotion.” And while the average price drops by 13.5%, in the United States some are already speculating

From the steep olive groves of the Valle Argentina to creative mixology in cocktails, the story of the Roi family

They are century-old pastries tied to a southern tradition involving a noble marriage and Poor Clare nuns with golden hands

75 suites nestled in greenery, direct access to secluded coves, a spa infused with the notes of myrtle, but above all a gastronomic offering of the highest level. Here is the 7Pines in Baia Sardinia

The career of the activist who immigrated from France and self-taught cook has broken barriers and achieved great milestones, marked by personal challenges and conscious choices

The Pontifical Villas of Castel Gandolfo, about 25 km south-east of Rome and for centuries the summer retreat of the Popes, have been transformed into a centre of excellence that combines sustainability, faith and, surprisingly, gastronomy

Founded in 1868, the city’s symbolic restaurant is the birthplace of Cannelloni alla Sorrentina and guardian of a tradition intertwining history, culture and Mediterranean flavours

The oenologist recalls the renaissance of Etnean viticulture when very few believed in it. Then the exponential growth that made it a global oenological phenomenon, which, however, today also attracts speculators

Vito Mattera and Marcella Marrocco believed in the area, challenging local preconceptions. We are at Villa Ischia, a restaurant driven by technique, passion and courage