Created in 1963, Molise is the youngest region in Italy and the second smallest in terms of surface area, after Valle d'Aosta alone. It occupies a hilly, sometimes mountainous territory, lying between the Tavoliere delle Puglie, the steep lands of Abruzzo and the southern Apennines. Known as the dolphin coastline, Molise's thirty-four kilometres of Adriatic coastline are dominated at the centre by the town of Termoli, for centuries a necessary stop for coastal trade. Surrounding it are unspoilt landscapes traversed by transhumance, the seasonal migration of cattle to the mild climate of the Tavoliere delle Puglie. Amidst villages of ancient charm, fortified for defensive purposes on impregnable rocky outcrops, the various food and wine excellences of the Adriatic Molise. It is the flavours of the Termolese table that act as the common thread running through this automobile route. Sausages and pecorino cheese, meat recipes and tasty vegetables shape the local food and wine identity: despite the presence of the sea, the people of Molise have remained far from the Adriatic for a long time, and their cuisine has thus maintained a strong link with the land. The few (relatively speaking) seafood recipes on restaurant menus, found on restaurant menus, such as brodetto alla termolese, are however equally interesting and deserve a separate discussion. Between one product and another, the itinerary will include a visit to the main monuments and towns, witnesses of the art and history of this part of Italy: the immediate hinterland of Termoli preserves cathedrals and medieval castles, as well as important archaeological areas from the Roman era. Before leaving, it is a good idea to check the weather: the Adriatic Molise is at its best between spring and autumn, suffering from often harsh and rainy winters.

Discover the biodiversity of the territory and the tasty recipes of the gastronomy of Basilicata, a region that enchants the eyes and the palate on a fascinating journey between the Tyrrhenian and the Ionian seas. Between beaches and coves of crystal-clear sea and villages carved out of rock, every glimpse is the perfect opportunity to share a glass of wine.

Perhaps you had never thought about it, but the River Dora Baltea, which flows through the Aosta Valley , touching many of the best known locations, is a paradise for rafting enthusiasts thanks to its sudden changes in current. Between rapids, jumps and waterfalls, practising this discipline along its course is both challenging and exhilarating.

An ancient metropolis of the Roman Empire and later the main centre for the spread of Christianity in northern and eastern Europe, Aquileia today offers a unique and enthralling sightseeing experience. The extent of its archaeological area and the importance of the role played by its Patriarchal Basilica are the reasons for its inclusion in the UNESCO World Heritage List.

Fine, white sand, breathtaking panoramas, waters that range from hues of azure to turquoise, and one of the most beautiful seascapes of the entire Mediterranean: welcome to Stintino, renowned touristic destination on Sardinia’s northwestern extremity, in the Province of Sassari. It started out as a fishermen’s village, when the Island of Asinara was made a penal colony. Not a bad idea, and Stintino possesses one of the most charming coasts in Sardinia – it is a certified paradise for sea lovers and an excellent vacation spot for those that want to take the plunge into its pure and wild natural surroundings.

The Pelagie Islands, Italy's southernmost point, are a remote corner of Sicily that enchants with wild beauty, a suspended atmosphere and some of the clearest sea in the Mediterranean. Lampedusa, dynamic and vibrant, is famous for legendary beaches such as Baia dei Conigli, Cala Creta or Cala Pulcino. Linosa, with its volcanic profile and slow pace, is ideal for those seeking silence and authenticity. Boat excursions, snorkeling, bicycle rides and local flavors complete the experience. The Pelagie Islands are a little world apart, where every cove, dish and sunset tells the deep soul of Sicily.

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.