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Wine between new consumers and market changes: experts discuss the bright and dark sides of a struggling industry

White wines are on the rise, red wines are declining, and wine consumption among younger people is decreasing as they opt for cocktails. The wine market is seeking new sales strategies

Russia stocks up on Italian wine and keeps first quarter exports afloat

March saw a setback for wine sales abroad: key markets declined with prices not taking off despite the low harvest. The Russian Federation made a remarkable move in anticipation of the excise duty effect

Wine Travel Food - May/June 2024

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 top 5 Sylvaners from Alto Adige selected by Gambero Rosso

The Sylvaner is a white grape variety originating from Germany, which finds its ideal terroir in Italy's Valle Isarco. Here are the labels that impressed us the most this year

Lorenzo Ruggeri is the new director of Gambero Rosso

A professional journalist, young and talented, and a prominent figure in the international and Italian food and wine sector, he will lead the historic group

Rome's most famous restaurant transforms: here’s the new La Pergola by Heinz Beck

The German chef, Heinz Beck, holder of Gambero Rosso's Tre Forchette and three Michelin stars, reopens La Pergola restaurant after seven months of renovations

Reviving an ancient olive variety from the Etruscan Era at risk of extinction: the story of a small Sienese company

In the province of Siena lies the beautiful agricultural estate of Maria Pia Buoni or Del Buono, a splendid farm nestled in the green hills of Cetona. This historic company is credited with rescuing an olive variety that was on...

The best tramezzini to try in Turin chosen by Gambero Rosso

In the homeland of the tramezzino, there are many places worth noting for a delicious snack: here are the best bars for the city’s iconic sandwich

Two young chefs seek investor to open their restaurant, conceptualized in a supermarket fish counter

Silvano Toscani and Gioele Vacchina, not yet fifty years old between them, are the brains behind the NØØNË project, born in the fish department of Despar. We had a chat with them to understand their dreams and future plans

Returns to Cilento and transforms family shop into a cutting-edge pastry shop: the story of Pietro Macellaro

From the talent and intuition of Pietro Macellaro nearly twenty years ago, the Pasticceria Agricola Cilentana was born. In the hills scented with the Mediterranean, it stands as an example of how a traditional family business can be transformed into...
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