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Batasiolo started off with a large number of farmhouses counting close to 80 hectares and today the farmland property is spread over 140 hectares. Here's the story of the Dogliani family and the company's love for Barolo.

Florence and the Chianti hills, Siena and its picturesque countryside and unmistakable colours, Grosseto and the wonders of the Maremma region: to each landscape, its own olive culture. Tuscany and olive oil.

Tourism, hotels, vacation. We talk about it all with Roberto Micciulli, CEO of Italian Hospitality Collection who is launching a new style in hospitality, all in the name of Italian-style.

Mature aromas, floral notes and a full-flavoured palate with a good acidity: here's the Guiry 2016 by Tenuta Biodinamica Mara.

The "seafood cuisine" proclaimed by the menu gives its best when harmoniously intertwined with products of the soil. Here's Mauro Uliassi's idea of cuisine.

At it’s ninth edition, presented in Verona, as per usual: Oli d’Italia 2019 del Gambero Rosso guide (in collaboration with Unaprol), this year for the first time released in two languages, Italian and English.   Oli d’Italia 2019, two language...

Following the example of an initiative launched by Gault & Millau Austria, Taste Masters will showcase 50 of the most interesting chefs in Poland. Here are the details of the event.

433 farms and 712 olive oils: the figures of 2019 Oli d'Italia guide, at its ninth edition and that presents a bilingual version for the first time. All the news and winners.

The general trend of the Chinese Market was down by 2%, after years of great expansion. Australia and Chile are the countries that benefited from tax duties with the most plus signs. Here are all the details.

A pop-up bakery that showcases croissants, pain au chocolat, grilled cheese sandwichesand other leavened products in Milan. It's called Gluten Freak, a project by Laura Lazzaroni and Paolo Minguzzi.