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Two years after the launch of the Zonin Zero line, CEO Pietro Mattioni takes stock of the situation and unveils upcoming developments

The US President, speaking at a Cabinet meeting, did not specify timelines or sectors—except for the automotive industry—but the agri-food sector is on edge

Born as a pop-up and later transformed into an itinerant project, Arso by Tommaso Tonioni now seems to have found a permanent home

Schiava and Pinot Noir from Girlan have nothing to envy one of the most exclusive French legends from Burgundy

"Lambrusco" – a single name referring to wines that are vastly different from one another in variety. Here are the labels we have awarded this year

Haute cuisine is not dead; on the contrary, it is in excellent health, says Niko Romito. He explains how his cuisine of truth starts from the ingredient but does not forget the codes of Italian taste

A unique biodiversity and microclimate offer travellers not only unforgettable nature excursions and long walks but also extraordinary gastronomic delights

Among Sicily’s many wineries, one stands apart from all the others. It’s not about the grapes, the land, or the production techniques. It is an important story of social redemption and territorial revival

Carefully selected local ingredients and a globally inspired, free-flowing cuisine: the missing piece in Naples' culinary scene

Agreement for 100% of the shares of the company founded by Gino Razzi. The product portfolio includes 7 wineries for a total of 11 labels