On the Sorrento Coast you’ll find agri-food produce of the highest quality, with a definitive style of cuisine that the locals are very proud of. Honour them by tasting a pizza alla sorrentina, which is different to a Neopolitan pizza, or some famous gnocchi alla Sorrentina, Sorrento IGP lemons, or any Sorrento walnut based treat. These are recognised by the Slow Food Presidia.

Bread has been made this way in Sardinia since the dawn of time: durum wheat flour kneaded by hand with water and salt followed by a slow leavening process with a starter before the bread is finally baked in a wood-fired oven. The same actions and ingredi Thanks to the many bread museums scattered around the island, you can find out all about the history of bread-making in Sardinia. These include museums in Arzachena, Borore, Monteleone Roccadoria, Pompu, Sanluri, Siddi and Olmedo, where a bread nativity scene is set up every year.

For about twenty years it has been officially called the Abruzzo Lazio and Molise National Park, but when it was established, over a century ago, it was simply the Abruzzo Park "built for the protection of beautiful forests and natural treasures". In an area which, since then, has expanded to over fifty thousand hectares, you can still admire the woods, the views, the wild animals and nature to be experienced with respect. Already in 1921, the Marsican brown bear, the park's official logo, was the most symbolic species, but the Camosciara area, between Opi and Civitella Alfedena, also attracted many visitors due to the presence of chamois. In 1976, Lake Barrea became an internationally recognised wetland and, in 2017, Unesco recognised almost one thousand hectares of beech forests near Villavallelonga, Lecce nei Marsi, Pescasseroli, Scanno, Opi and Civitella Alfedena as a World Heritage Site.

This small glacial valley nestled in the mountains of Trentino is a lesser-known corner of Italy, off the beaten track compared to many of the more popular destinations. If you are looking to escape the crowds of Lake Garda, Lake Ledro is a worthwhile alternative, to relax in an unspoilt environment that is also perfect for those seeking adrenaline and adventure.

There is more to Puglia than the classic tourist destinations, especially for those who love to explore and are looking for unusual itineraries. A trip "off the beaten track" is what is needed to say goodbye to monotony, get out of the routine and venture into the hidden heart of the Bel Paese. This is how photojournalist Lorenzo Scaraggi discovered an undiscovered Puglia on board a camper van from the 1990s. Thus was born Puglia Fuori Rotta, a documentary centred on a 30-day journey that, thanks to little-trodden paths, reveals a region with a mysterious and surprising side. Here are the five stages of Puglia Fuori Rotta, each to be experienced with all the senses.

This stunning cove with white sand and emerald waters sits in the Bandite di Scarlino Nature Reserve. It sits nestled between the two promontories of Punta Martina to the north, separating it from the neighbouring Cala Martina, and Punta Le Canne to the south. This renowned beach can only be reached on foot or by bicycle, via a path that takes less than half an hour through the Mediterranean scrubland, or by sea. The lack of easy access has probably contributed to keeping this evocative Tuscan beach natural and pristine, making it a real jewel of a landscape, with a very rare quality...

Pizzerias, trattorias, farmhouses, taverns and wine bars: Italian cuisine satisfies every palate, even the most difficult.

Come to the multi-ethnic cradle of the Mediterranean diet, an intangible heritage of all mankind, to discover an encyclopaedia of flavours, an admirable interweaving of civilisations and peoples, including Phoenicians, Greeks, Romans, Arabs, Normans, Spaniards. You will immediately be overwhelmed by the endless variety, including blood oranges, Pachino tomatoes, Bronte pistachios (or Bronte's green gold), Avola almonds, saffron, mushrooms, truffles, and honey. Start with pasta with sardines, with its sweet-and-sour flavour hovering between sultanas, pine nuts, saffron, wild fennel and toasted breadcrumbs; or pasta alla Norma cwith tomato sauce, fried aubergines, basil and a sprinkling of salted ricotta; try the caponata but don't forget the aubergine parmigiana. Take a trip to the Arab world by savouring Trapani cous cous, the well-known raw wheat semolina that arrived in Sicilian dishes from North Africa, combined with tasty fish soups, spices, vegetables and various meats. Try the local meats, such as the Nebrodi black pig, or a seafood dish, such as stockfish "a ghiotta", sarde a beccafico, and not forgetting tuna, swordfish and other varieties of fish caught off the Sicilian coast; move on to arancini (or arancine, depending on where you go) of rice and then fried: panelle, chickpea flour pancakes with which rolls sprinkled with sesame seeds are stuffed. And if you want to feel like a local, taste the "ca meusa" bread, that is, with the boiled milza. Take note of the desserts: the cannolo and the cassata, which enhance the local ricotta cheese; the granita, to be served with a hot brioche with "tuppo" (brioscia cu'tuppu), reminiscent of the chignon of Sicilian women; the Martoran fruit, made of marzipan (of Arab tradition) shaped in mock fruit and vegetables; the ice cream, of ancient traditions, which offers you an unlimited number of flavours; and the chocolate of Modica. Accompany this endless landscape with a drop of Marsala, of Malvasia di Lipari, of Moscato di Pantelleria or di Zibibbo, without overlooking the island's other wonderful wines, such as the bianco d’Alcamo, the Rapitalà, the Corvo di Salaparuta, the Regareali, the Capo Bianco, for seafood dishes; the Nero d’Avola, the Donna Fugata, the Nerello Mascalese, and many others, to have with meat.

Not merely mountains, hills and valleys, but also a network of sheep-tracks, paths and tracks that, like veins and arteries, infuse the region with vibrancy and traditions: these are the marks left by ancient peoples and pastoral communities, who still inhabit the villages and hamlets dotted across the land with their heritage. A living postcard to be discovered, experienced and tasted to the rhythm of nature, which feeds the fruits of the earth and the specialities of the sea. There really is plenty for all tastes, starting with bread, such as that of Venafro, and pasta, such as cavatelli or fusilli (which originated in Molise). Moving on to the world of cured meats: such as capofreddo (coppa molisana), partly similar to the Calabrian soppressata, made with pork scraps, particularly the head and feet; guanciale, or vrucculare, with a more distinctive flavour than bacon; liver sausage from Rionero Sannitico, with salt, pepper, garlic, orange peel, and sometimes chilli pepper; Signora di Conca Casale, a pork sausage irregularly shaped to resemble a rugby ball. Another cosmos is that of cheeses: ranging from caciocavallo di Agnone, with its hard rind and straw-yellow colour, to the Pietracatella cheese, seasoned in the town's caves, and stracciata, a soft and stringy cheese, to Caprino di Montefalcone del Sannio, Capracotta pecorino, manteca, or burrino, made from a heart of ricotta or butter, and scamorza molisana, made from milk of the Bruna alpina breed of cow. Among other excellences, include Molise Dop extra virgin olive oil, truffles, white truffles in particular, and fish-based cuisine, such as “u vredette”, the brodetto or fish soup, from Termoli. Not to forget the dessert planet with the curly sugared almonds of Agnone, the “cancelle” (or “ferratelle”) or the “piccillati” (oil and wine pastry filled with grape jam). All accompanied by glasses of Tintilia, Biferno, Molise and Pentro, the region's four DOC wines.

Of all the types of journey, opting for a route that follows the tasting stops has its reasons. Savouring the typical dishes of an area will accomplish a twofold mission: to satisfy the palate and get to know the traditions of the area. A food and wine itinerary in the Aosta Valley is this and much more. Mountain flavours, treasured traditions, the finest ingredients: the typical products of the Aosta Valley are worth the journey, and at the first taste you will understand why.

The origins of gelato hark back to the mists of time, when man (on at least two continents) stored the stuff of milk, fruit and honey in blocks or piles of ice. Today, however, just think the word gelato, and most likely only Italy comes to mind. As with the words pizza and pasta, gelato transcends any linguistic barriers, having become a universally-recognized term specifying a specific type of ice cream.

Lake Garda is a real pearl of northern Italy. In particular, wine lovers, this trip to discover the wines of Lake Garda is designed just for you! The position of this water basin enjoys a mild climate and ideal conditions for the cultivation of quality vineyards. Right here are produced some of the best wines in Italy and worldwide. Rows of vines trace the territory like brushstrokes of an impressionist painting that follow the profile of the hills in the most disparate directions. The heterogeneity of the soils allows for cultivation of conspicuous grape varieties. It is impossible not to find a type of wine that suits your taste! In this article we will discover the main wines of Lake Garda, the territory, and their perfect pairing with local dishes.