"An amphora is not enough”
Josko Gravner, the spiritual father of orange wines. His macerations in the Gorizia Collio have influenced half the wine world...
Corrado’s vision: “Tradition? A rip-off”
Corrado Assenza talks about Sicily: “Thought and cultural background are the most important pastries”...
The essence of Oslavia is on the skins
Maceration has changed Ribolla forever. Marko Primosic describes the intuition of a group of pioneers...
Post-modern Tignanello
After 50 years, the Supertuscan produced by Antinori still manages to paraphrase the spirit of the times...
Pre-British Marsala
Less alcoholic, food-friendly, original: Pre-British marsalas can provide a future for a wine that is increasingly hard to find…
Tramonti challenges Naples: "We are the capital of pizza"
Thousands of families emigrated all over the globe with the traditional “ancient” and peasant pizza. Now the village claims its primacy…
Recipes: Like a norma by Peppe Guida
Immediately recognisable flavours and aromas: Peppe Guida is the legendary chef-owner of Antica Osteria Nonna Rosa in Vico Equense…
EDITORIAL
Visionaries by Lorenzo Ruggeri
Here’s how restaurants became part of wineries: a thirty-year evolution
Here's how vineyards in Veneto are changing to save grapes from climate change
A renowned critic exposes wine prices and denounces: "A market driven by greed"
A gelateria wins a Michelin star for the first time in history
Dining in the woods at night: the idea of an Umbrian restaurant
