There is a vast and rich schedule in place for Agrigento Italian Capital of Culture 2025, spanning the entire year and converting the city into a true open-air theater. Initiatives and events offer a unique opportunity to explore the city and its surroundings, discovering its many treasures. A tour through museums and monuments takes you back in time, before returning to the present to enjoy a delicious break with sicilian delicacies. For more information, click on the following link. https://www.italia.it/en/italy/things-to-do/agrigento-capitale-italiana-della-cultura-2025

There is a famous Italian film called Basilicata coast to coast. Be inspired by the director and star of this brilliant comedy, Rocco Papaleo, on your own tour of Basilicata that takes you from the rocky coast of the Tyrrhenian Sea to the dunes of the Ionian coast. Alongside the best-known locations, you will discover secret places on a fascinating route that takes you from mountains and hills to lakes and beaches; from arid gorges to lush forests. On foot, by bike, by car or a combination of all three: you choose the best way for your coast-to-coast tour of authentic Basilicata.

Also in 2025, the Formula 1 Qatar Airways Made in Italy and Emilia-Romagna Grand Prix will be the main event on the calendar of the Enzo and Dino Ferrari International Circuit. Scheduled for the weekend of 16-18 May, it will give the numerous fans the chance to witness an unmissable and thrilling event on one of the most technical and demanding tracks of the entire championship.

The best beach in the world Cala Goloritzè was named the best beach in the world according to The World's 50 Best Beaches del 2025, because "its raw beauty has a way of touching you emotionally the moment you lay eyes on it". A wild, unspoilt corner, a few miles from the cape of Monte Santo and the port of Santa Maria Navarrese, a hamlet of the Nuoro municipality of Baunei, a national monument protected since 1995. Thanks to its dramatic 143-metre limestone pinnacle, Cala Goloritzè stands up like "a cathedral in the sea", giving to people a wonderful feeling of magic. In this section of the Gulf of Orosei, the rugged, rocky shoreline recedes, giving way to an inlet dotted with smooth pebbles of a whiteness that becomes almost blinding in the sunlight. The seabed is of a Caribbean clarity, barely moved by the underwater karst springs gushing through the rocks. In the background are rocks shaped by time, such as the unmistakable pyramid-shaped spire of Monte Caroddi, which at 143 metres is one of the symbols of Sardinia, as well as one of the most sought-after challenges for climbers from all over the world. Mediterranean scrub, holm oak forests and strawberry trees combine to make Cala Goloritzè the most Instagrammed beach in Italy, which can also be reached by a trekking route through the Supramonte di Baunei. Declared a natural monument Cala Goloritzé remains remarkably preserved. Access is limited to a those who hike in - it is necessary to book it until 3 days before the visit - or to swimmers arriving from boats moored 200 metres away, behind a protective barrier that keeps the beach free from boat traffic. Information https://www.turismobaunei.eu/services/attive-prenotazioni-goloritze Booking https://heartofsardinia.com/

Militello Val di Catania has been chosen as the most important village of Italy in 2025 by the tv program called "Borgo dei Borghi. Famous for being one of the most beautiful villages in Italy, Militello is fascinating for its monumental route that was partly rebuilt after the earthquake of 1693. Infact the town is included in the UNESCO World Heritage List among the Late Baroque Towns of the Val di Noto. The historical centre is a mix of art and beauty with more than twenty churches and noble palaces, such as the former Abbey of San Benedetto, the third most important Benedictine monastery in Sicily, and the Church of Santa Maria la Vetere (1090), located in a valley of scenic and archaeological interest. In the surrounding countryside there are corners of paradise such as the Oxena waterfalls. Among the culinary specialities: cassatelle della zia monaca, mostarda di fichidindia celebrated in october with the Sagra of the same name, 'scacciate' of wild vegetables and blood oranges.

Following last year’s success, Best Wine Stars is back. This tasting event will once again provide the city of Milan with exciting opportunities for in-depth exploration for experts and enthusiasts in the wine and spirits sector. The majestic Palazzo del Ghiaccio, a splendid Art Nouveau building, will host the over 200 selected wineries for three consecutive days, allowing visitors to enjoy an exclusive experience, discovering new market trends, social media strategies and emerging technologies. It is an unmissable opportunity for total immersion in the culture of wine and spirits, thanks to the history and uniqueness of every individual product. The organic area will be able to taste excellent organic and natural wines. As in previous editions, the Best Wine Stars Awards will be presented, which are renowned prizes awarded to the winning companies.

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

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.

You have to know something here: there is no chance that you will be on holiday in Palermo, or even just passing through the city, without someone offering you 'u pani c'a meusa, looking at you ruefully when you raise an eyebrow as soon as you hear the translation of the name of this very popular street food: bread with spleen. It is a soft sesame bun, or cimmino as they say here, stuffed with calf spleen, lung and sometimes trachea, first boiled or steamed, then fried in sugna, or lard. And that is exactly the scent you will smell as you stroll through the old town and through the city markets.

There are three main colours that characterise the Apulian table, and they happen to be the same as the national flag: green, white and red. Green is the colour of extra virgin olive oil, appreciated and known throughout the world for its unique and unmistakable taste, and of vegetables, which grow luxuriantly thanks to the mild climate, the basis of Mediterranean cuisine and play a fundamental role in many typical dishes. White is that of fresh homemade pasta, made with water and durum wheat flour, such as cavatelli, strascinati, troccoli and orecchiette; it is that of cheeses and dairy products, of undisputed goodness, such as stracciatella, burrata, scamorza, cacio ricotta, canestrato, Pallone di Gravina (a semi-hard cheese made of uncooked pasta filata), and strong ricotta with a spicy flavour; it is also the white of bread, prepared according to a ritual and a method that make it tasty and savoury. Among all, Altamura bread, baked in wood or stone ovens, with its typical crunchy crust and soft crumb. Red is the colour of cured meats with an unforgettable taste, such as capocollo di Martina Franca, soppressata, pancetta and seasoned sausage; it is also the colour of talented red wines, such as Primitivo di Manduria, Nero di Troia and Negroamaro.

Aosta Valley is the smallest region in Italy. Dotted with the highest peaks of the Alps such as the Matterhorn, Monte Rosa, Gran Paradiso and the majestic Mont Blanc, it has great grappa distillery traditions. An ideal digestif after rich meals based on local specialities, Aosta Valley grappa is distinguished for its production quality and superb taste.

Here, in addition to the more famous apples, the cultivation of these typically summer fruits, called vinschger marille by the locals, is documented back to the 19th century. According to the most accredited hypotheses, the first apricot plants were imported from the neighbouring Austro-Hungarian Empire at the turn of the century, probably from the Bohemian-Hungarian region, and would have taken root immediately, thanks to a very favourable climate for their growth.