From the forests to the table
The foraging rage traces back from primordial activity to modern day. Earthly paradise for contemporary chefs, the forest is a world for foraging fanatics to (re) discover slowly...
Centenary vineyards in search of the lost wines. Sicily and Etna
A journey through the vineyards that have more than a hundred year- old grapevines, not grafted on the characteristic pied franc training system of the 1900s. Let's start from Sicily, from Etna in particular, where...
Real soul of sake
Naohiko Noguchi was born as third generation ‘toji’ (head sake brewer) family in 1932, and at tender age of 28, he was appointed as toji of Kikuhime brewery in Ishikawa prefecture. Some people call him as “God of sake”...
Seasonal Cocktail/Spirito Felix
Spirito Felix'' is an all-day drink: a spicy, fresh and soft gin sour. Its roots are in what is still called Campania Felix, a region whose land is rich in culture and traditions, with a mild climate and fertile soil...
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
The great Bordeaux exodus of Chinese entrepreneurs: around fifty Châteaux up for sale
