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Vinitaly 2016 was the ideal occasion for presenting La Venaria Reale Riserva. At the end of the 19th century, brilliant pastry chef Giulio Cocchi, an alchemist of flavor, first produced this Vermouth di Torino.

Puglia-born and Turin-adopted Gianluca Zambotto's dream becomes reality two years ago, after training in L.A. kitchens and several trips to Japan. Today, Gianluca is the the only chef offering the most authentic ramen ya tradition in Turin. Respectfully, creatively and...

Italians are – for the most part – superstitious. We grow up with unspoken regulations to ward off bad luck, and just as casually perform rituals to draw in good fortune. These “habits” are very hard to lose, despite rationality...

Marco Simonit and Pierpaolo Sirch, grape pruners from Friuli, have made their mark in France. In Bordeaux, the great Chateaux saw their vines dying and called out for help.

In the '60s and '70s the golden era of the pressure cooker, no cup of broth was cooked without it. Recently it is living a second renaissance in titled kitchens. Niko Romito, Massimiliano Alajmo and Spanish Ricard Camarena tell us...

Alessandro Longhin and Davide Martelli started their Milan adventure under a year ago: a micro-distillery, cocktail bar and bistro that blends quality cocktails and fine dining. Let’s take a look at the newly opened second space on via Tortona. 

In a previous installment we examined how the Internet of Things can be applied to rice farming. Today we take a look at what happens in the wine cellar.

Marketing, promoting, adding value to quality extra virgin olive oil: the many responsibilities of an oleoteca–a store that exclusively sells olive oil. A glance into the business world that revolves around Italy’s liquid gold, as told by the owners.

Upon learning of Birra del Borgo’s purchase – one of Italy’s best known craft beer breweries by AB Inbev, the industry’s leading multinational conglomerate, we raced to Brussels to interview Jean Hummler who is famous for his beer bar Moeder...

After Tuscany, it is time for Sicily to valorise its olive oil production. Now, the recognition for an Igp brand is being processed.