The other Santo Domingo
Let's leave the common imagination of the tourist arriving in the Dominican Republic in the suitcase. Our journey takes us to a parallel, less known, but equally fascinating scenario: the vibrant and surprising local foodscene...
Argiano. Ancient Soul, Modern Breath
The origins of the Argiano estate are lost in the mists of time, but the soul of the place takes shape at the end of the 16th century and breathes the Renaissance spirit that makes the site a splendid residential and productive model...
Elegance is not about being noticed, it's about being remembered
Neapolitan globetrotter, Carmine Amarante is by far one of the most talented Italian chefs abroad. After gaining valuable experience, he started at the Armani Restaurant in Tokyo...
The First Thirty Years of Cabernet Freienfeld of Cantina Kurtatsch
The first espalier vineyard was then planted, choosing the best clones of Cabernet Sauvignon on pebbly calcareous soils: from this first quality system, Cabernet Freienfeld 1988 was born in 1990, one of the first ambitious Cabernets in South Tyrol...
Spaghetti with sea anemone by Marianna Vitale
Popular, creative, Neapolitan, local ingredients, zero waste, pleasure as a priority. These are the ideas behind the cuisine of Marianna Vitale. Try one of her signature recipes. In a pan, sauté one clove of garlic and the chilli pepper in extra virgin olive oil, then add the sea...
Wine promotion, vineyard uprooting, and support for dealcoholised wines: the European Commission's historic compromise on viticulture
A small Sicilian farmer with 40 cows wins silver at the World Cheese Awards
Women are the best sommeliers. Here are the scientific studies
Where to eat at a farm stay in Sicily: the best addresses in the Provinces of Trapani, Palermo, and Agrigento
Wine in cans, bottle-fermented, and alcohol free: the unstoppable change in Gen Z’s tastes
