Author: Editorial Staff

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Rosazzo Abbey: A thousand years of wine and hospitality

Editorial Staff
by Editorial Staff0
There is a place where the history of Friulian wine intertwines with that of a thousand-year-old abbey. Livio Felluga opens the doors of the Abbey of Rosazzo with a new tour that combines vineyards, architecture, historic cellars, and wine tastings....
GourmetRecipe of the Week

Amberjack fillets on a bed of eggplant purée, confit cherry tomatoes, and thyme

Editorial Staff
by Editorial Staff0
The savory flavor of the amberjack and the tender texture of the eggplant are perfectly balanced by the freshness of the Roma Bianco Vulc Num 2025 from Tenimenti Leone. The yellow cherry tomatoes echo the wine’s notes of yellow fruit...
Eating and Sleeping in the VineyardsGourmet

Dinner on the Avenue: Valpolicella takes a seat at the table

Editorial Staff
by Editorial Staff0
On Sunday, August 2, one of Valpolicella’s most enchanting summer events returns. Cantina Buglioni is organizing the latest edition of “Cena nel Viale”: a banquet under the stars among the vineyards of Dimora Buglioni, featuring a menu created by four...
Pot-PourriWine world news

Farewell to Emidio Pepe, the patriarch of Abruzzo wine

Editorial Staff
by Editorial Staff0
With the passing of Emidio Pepe, one of the great champions of Italian wine is gone. A pioneer of high-quality Montepulciano d’Abruzzo, he demonstrated—at a time when few believed it possible—that the region’s great wines could stand the test of...
GourmetRecipe of the Week

Ricotta gnocchi with herbs, zucchini purée, lemon, and toasted almonds

Editorial Staff
by Editorial Staff0
A summer recipe that’s not too complicated (it does require a bit of manual work to knead the gnocchi), which pairs very well with the Terre d’Abruzzo Pecorino Feuduccio 2025 Il Feuduccio. The zucchini cream and ricotta bring out its...
GourmetRecipe of the Week

Lemon Tagliolini with shrimp, zucchini, and thyme

Editorial Staff
by Editorial Staff0
A summer recipe that we pair with the 2022 Alto Adige Chardonnay Riserva Freienfeld from Kellerei Kurtatsch. The natural sweetness of the shrimp complements the ripe fruit of the Chardonnay, while zucchini, thyme, and lemon harmonize with its freshness. Ingredients...
Pot-PourriWine world news

Concours Mondial de Bruxelles: 475 medals for Italy

Editorial Staff
by Editorial Staff0
Italy reaffirms its standing at the 2026 Concours Mondial de Bruxelles with 475 award-winning wines and second place overall among the 51 participating countries. The ceremony in Rome also marked the debut of CMB Certified, the new initiative that brings...
GourmetRecipe of the Week

Zucchini, ricotta and mint flan with Parmesan cream

Editorial Staff
by Editorial Staff0
For this flan, we suggest an elegant pairing that plays on the balance between smoothness, aromas, and a lively palate. The sweetness of the zucchini and ricotta harmonizes with the fruitiness of the Roma DOC Malvasia Puntinata 2025 from Cantina...
Pot-PourriWine world news

Franco Bernabei has passed away

Editorial Staff
by Editorial Staff0
We have just received the sad news of the passing of winemaker Franco Bernabei, the “father” of Flaccianello, Fontalloro, Ugolaia, Bucerchiale, and many other great wines. With Franco Bernabei , one of the winemakers who has had the greatest impact on contemporary...
Pot-PourriWine world news

The Nizza Docg Consortium is Born

Editorial Staff
by Editorial Staff0
The Nizza Producers’ Association has officially become a Protection Consortium. This ministerial recognition marks the beginning of a new phase for the Barbera del Monferrato appellation: strengthening its presence in international markets, while also focusing on MGA, protection, and research....
GourmetRecipe of the Week

Amberjack, peach, fennel with orange, and caper powder

Editorial Staff
by Editorial Staff0
Chef Giuseppe Mulargia’s surprising creationat the FH55 Grand Hotel Palatino in Rome showcases seasonal ingredients with elegance and lightness. We recommend pairing it with the 2019 Trentodoc 1673 Noir Nature from Cesarini Sforza Spumanti. A dish that interprets the flavors...
Pot-PourriWine world news

Colli di Conegliano Docg: The Revitalization Plan Begins

Editorial Staff
by Editorial Staff0
A stronger identity, greater integration with the local area, and a role that complements Prosecco. The Consorzio Vini Colli di Conegliano DOCG presents its strategy for revitalizing the appellation, focusing on tourism, Incroci Manzoni, and the promotion of historic wines...
Pot-PourriWine world news

European Wine Summit: Greater Competitiveness and Less Bureaucracy

Editorial Staff
by Editorial Staff0
The European wine sector is calling for a policy that better addresses the new challenges of the market. At the European Wine Summit in Taranto, institutions, businesses, and industry stakeholders outlined the priorities for the next CAP: support for investments,...
Pot-PourriWine world news

Buonissimi 2026 Raised 268,845 euros

Editorial Staff
by Editorial Staff0
The eighth edition of OPEN OdV’s Buonissimi charity event raised 268,845 euros to fund research on pediatric cancers. Funding for the CEINGE Editor project has been completed, while total donations since the event’s inception have exceeded 1.25 million euros. Success...
Pot-PourriWine world news

In 2025, Too Good To Go saved 7.8 million meals

Editorial Staff
by Editorial Staff0
The platform has released the first map of the Italian cities most active in food surplus recovery, with Milan topping the list, followed by Rome. In 2025, 7.8 million meals were saved (+13%), resulting in total savings of over 310...
Eating and Sleeping in the VineyardsGourmet

Antica Dimora Dosio: Staying among the Barolo Vineyards

Editorial Staff
by Editorial Staff0
Perched at the highest point of the Barolo appellation, nestled among the Serradenari vineyards with views stretching all the way to Monviso, Antica Dimora Dosio offers an authentic hospitality experience in the Langhe. A charming boutique hotel nestled next to...
GourmetRecipe of the Week

Zucchini pie, sweet pecorino cheese and marjoram

Editorial Staff
by Editorial Staff0
Serve on a bed of crispy zucchini, accompanied by Pignoletto Superiore Malagò 2024 Terre Rosse Vallania. The contrast between the soft pie and the bed of crispy zucchini works very well with the acidic tension and savoriness of the wine....
GourmetRecipe of the Week

Tyrolean-style rabbit with bacon and rosemary

Editorial Staff
by Editorial Staff2
A dish in which the speck recalls the South Tyrolean tradition of the wine we chose for pairing: the Alto Adige Santa Maddalena Classico Loamer 2024 Malojer Gummerhof. Ingredients for 4 persons: 1 rabbit in pieces 100 g speck in...
Eating and Sleeping in the VineyardsGourmet

Réva Resort: swimming pool, spa and starred cuisine

Editorial Staff
by Editorial Staff0
In Monforte d’Alba, the panoramic pool at Réva Resort, the dedicated hospitality facility of the winery of the same name, reopens. For the new season, the property is offering packages dedicated to outside guests as well, combining relaxation, spa treatments,...
Pot-PourriWine world news

Graziana Grassini and Denise Cosentino named Knight of the Republic

Editorial Staff
by Editorial Staff0
Two female wine professionals receive the honor of the Order of Merit of the Italian Republic: an acknowledgement of the value of the wine sector and the female contribution in Italian oenology. The world of Italian wine is celebrating two...
GourmetRecipe of the Week

Paccheri with bell peppers cream, olives, capers and almond sauce

Editorial Staff
by Editorial Staff0
A lively dish where the roasted sweetness of the bell peppers meets the savoriness of the taggiasche olives and the unexpected delicacy of the almond sauce. We pair it with Verdicchio Castelli di Jesi Classico Le Vaglie 2024 Santa Barbara,...
Eating and Sleeping in the VineyardsGourmet

La Raia, signature hospitality in the heart of Gavi

Editorial Staff
by Editorial Staff0
Among biodynamic vineyards, woods, lakes and contemporary art installations, La Raia has transformed hospitality into an immersive experience in the Gavi landscape. The historic Locanda, a relais with Michelin Green Star restaurant, is now flanked by Il Borgo, an ancient...
GourmetRecipe of the Week

Linguine with saffron, lagoustine tartare and mullet roe

Editorial Staff
by Editorial Staff1
A new proposal by Andrea De Vita, chef and culinary director of Via Pasteria, the fresh pasta format in Milan. We drink together Vernaccia di San Gimignano Riserva L’Albereta 2022 Il Colombaio di Santa Chiara. Ingredients for 2 people 180...
Eating and Sleeping in the VineyardsGourmet

Radici, the vineyard restaurant at Le Marne Relais

Editorial Staff
by Editorial Staff0
In the heart of the Mura Mura estate, Radici is the gastronomic centerpiece of Le Marne Relais. Chef Mykyta Bida’s cuisine interprets Piedmont with contemporary precision, transforming the restaurant into the true destination of the project. The restaurant as the...
GourmetRecipe of the Week

Sausages and friarielli

Editorial Staff
by Editorial Staff0
Savory dish, slightly bitter for the friarielli, perfect with a red like Biferno Rosso Ramitello 2021 Di Majo Norante. Ingredients for 4 persons: 600 g pork sausages 800 g friarielli (Neapolitan turnip greens) 2 cloves of garlic 1 chili pepper...