Progeo flour heads to Bottura’s Refettorio Modena
Progeo Molini’s Tre Grazie flour will supply Refettorio Modena, the community kitchen run by master chef Massimo Bottura.
Progeo Molini’s Tre Grazie flour will supply Refettorio Modena, the community kitchen run by master chef Massimo Bottura.
Le Donne del Vino launches a Gen Z group using short social videos to make wine culture more accessible to young Italians.
Balsamic vinegar has quietly become 2026’s most surprising cocktail ingredient, turning up from London through the Amalfi coast.
Terra Madre Salone del Gusto to gather food producers worldwide to confront global crises in September in Turin.
Over 200 cafés, restaurants and hotels feature in the 46th edition of the Historic Venues of Italy guide, in pocket format.
Bikini is celebrating its 75th anniversary on a small beach near Vico Equense, still run by the founder’s family.
Chefs from Piedmont want Vermouth di Torino off the drinks tray and onto the plate, with one hundred pairings.
Calabrian inmates train as olive oil tasters, reviving a near-extinct white olive variety once thought lost forever.
From Trieste’s Habsburg port to 144 countries, Andrea Illy on beauty, regenerative farming and good coffee.
Venice’s lagoon winery Venissa, where a 21st-generation winemaker revived an almost-extinct grape, to global acclaim.
Florence has its first modern urban vineyard with views across the Arno to Brunelleschi’s dome and the Fiesole hills.
New data says Italian families are spending almost a quarter of their household expenditure on fruit and vegetables.
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