22 June 2022
Interpreting Andean heritage at MIL
One of the most exciting dining experiences, all achieved without a hint of special effects or theatrical madness. It touches the human side of you, it calms the mind and excites feelings on another level.
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17 June 2022
Floriddia: Custodians of the Past
We talked with Rosario Floriddia, owner of the homonymous legendary Tuscan farm, about ancient grains, health, sustainability and landscape.
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13 May 2022
Pulicaro: A New Love for the Earth
A special day with Marco Carbonara of Pulicaro, the famous organic livestock farm between happy animals, biodiversity and love.
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27 February 2022
Discover the Authentic Prosecco DOC
A journey to discover how the most famous Italian sparkling wine in the world was created.
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19 January 2022
Exploring The New Ukrainian Cuisine
It's exciting to travel to Ukraine, specifically to Kyiv, to discover the local cuisine and the chefs, as the country's gourmet aspirations are growing.
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10 January 2022
Molino Tuzzi
Una storia fatta di sperimentazione e rischi sempre estremi, raccontata durante un percorso di vita unico.
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07 January 2022
Arso by Tommaso Tonioni: Contemporary Rituals
The last bites of the magical young chef between fire and sacrifice, planning the new Italian salumeria.
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16 November 2021
La Memoria del Tagliamento
Il nostro racconto sul Re dei fiumi Alpini.
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12 November 2021
The Retrobottega Universe, discovered with Alessandro Miocchi & Giuseppe Lo Iudice
A step inside Retrobottega, Retrovino&Caffè and Retropasta&Pane, some of Rome’s hottest destinations.
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08 November 2021
Armenia, World of Undiscovered Treasures
Exploring a brand new country is like jumping into the fresh and cool waters of Armenia’s Lake Sevan: overwhelming but full of excitement.
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04 October 2021
Treasure Island: Poul Andrias Ziska on Koks restaurant, the remote rural setting where local Faroe flavours amaze the world.
A remote area of the Faroe Islands is precisely the place young chef Paul Anders Ziska has chosen for his wonderful creations. Thanks to Faroese traditional techniques along with its bold approach, KOKS attracts fine diners from all over the world.
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27 September 2021
Cheese production begins with grass
Matteo, owner of Le Tome di Villa, gathers Valchiusella's Tome to age them in his cellar, following the footsteps of the generations that preceded him, but don't label him as a cheese "refiner"!
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18 February 2021
Autentici contadini del mare: i pescatori di vongole di Venezia e Chioggia.
Sono i primi ad aver ricevuto la più importante certificazione di sostenibilità non solo in Italia, ma in tutto il bacino del Mediterraneo.
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