Just a few kilometres separate Etna from the sea, but the landscapes and areas that traverse this short journey are varied and multiform, both in morphological and microclimatic terms, and with regard to the variety of habits, customs and traditions encountered when dining. You go from the majestic lunar environment of Mungibeddu (Etna) to the crystal-clear waters of Taormina. At 3,330 metres above sea level, the peak of the volcano dominates Trinacria, with its plume of smoke visible from land and sea above the summit craters. The combination of soil and climate provides wine and food products with unique characteristics in terms of flavour, sweetness and aroma. Bronte DOP green pistachios, with their elongated olive-like shape, Adrano DOP prickly pears and Sant'Alfio DOP cherries, which have their own annual festival where early summer blossoms are displayed together with the fruit. In addition, IGP Sicilian blood oranges are also present in the Catania area. Cola apples and gelato cola apples have tart flesh and are rich in astringent and antioxidant properties. Maletto provides the tables of Sicily with sweet, fragrant strawberries, which grow in terraces alternating with chestnut, pine and oak woodland scrub. A precious honey is produced in Zafferana Etnea: nicknamed 'Etnean gold'. It is used to make the 'skier's biscuits', created by a local confectioner for Italian Alpine Club skiers who wanted to replenish their energy. Also in Zafferana Etnea, aside from the saffron that gives the town its name, Sicilian fried pizza, the original recipe of which is shrouded in mystery, is kneaded. In Santa Venerina, liqueurs are distilled with volcanic herbs, which can be bought at the Russo Brothers Distillery of Etna. There is no shortage of cheeses, such as Sicilian pecorino DOP, and baked or basket moulded ricotta. Cured meats include fellata and capocollo from the Nebrodi mountains, northern heights that have the best wild fennel. To enjoy caciocavallo cheese and black pork leg salami at their best, you need a glass of Etna DOC together with black bread from Nicolosi. Most of the grapes grow between UNESCO heritage dry lava stone walls. Alternatively, the durum wheat semolina 'vastedda' bread is used for 'pane cunzato', seasoned with PDO olive oil. In Taormina, the rich volcanic breadbasket encounters oily fish and many fish species, as well as typical dishes such as swordfish rolls, arancino (deep-fried breaded rice balls) with pistachio, cuzzole, pasta alla Norma and caponata.

Exploring Turin and its surroundings by bicycle is the best way to discover an astonishingly beautiful city and its majestic historic residences, lush metropolitan parks, local specialities and glimpses of nature that resemble paintings: here are five itineraries that reveal all its charms.

Tuscany is an open-air museum. The whole territory is dotted with archaeological sites that tell the story of the Etruscan people. Places collected and protected by archaeological areas and parks that have made this precious and immense heritage usable. From the coast to the hinterland, from north to south, below are the main Etruscan archaeological areas and parks in Tuscany.

Irpinia is green, marked by rugged hills that seem insurmountable, but once overcome reveal enchanting views. A borderland between Puglia and Basilicata. A last and silent portion of the Campania hinterland that preserves an authentic beauty, an unprecedented charm. It was here that the creativity of some countries embraced the pop culture of street art and found new life. Irpinia offers pleasant surprises. Starting from the Sanctuary of Montevergine, just north of Avellino, one moves through a changing landscape that seems to have been forgotten by man. Unspoilt nature, panoramas that often invite contemplation. You visit lesser-known villages, suspended in time, seductive. This is the case of Bonito, the birthplace of Salvatore Ferragamo, today coloured with murals, of Zungoli, a village Orange Flag of the Italian Touring Club, Calitri, lively and scenic, and finally Goleto Abbey, where silence gives way to moments of introspection.

The Appennino Festival, Inclusive by Nature, returns in 2025 with its sixteenth edition, bringing a rich program of events that, from May to October, will guide curious and enthusiast tourists, in discovering the wonders of the Central Apennines. A unique experience that involves together nature, culture, and tradition through hikes, performances, concerts, and food and wine events, with the aim of creating a deep connection between the land and its communities. The participants will be accompanied to discover lesser-known, fascinating places full of history—areas that, in recent years, have experienced depopulation due to the well-known sismic events. With the guidance of expert guides, participants will be able to immerse themselves in breathtaking landscapes, rediscover ancient traditions, and enjoy moments of connection and celebration with local communities, fostering an authentic bond with the territory. Inclusivity has always been one of the festival’s core values. The hikes are designed to welcome participants of all ages and levels of experience, with routes accessible to people with reduced mobility thanks to the use of the Joelette—a special trekking wheelchair that allows children and adults with disabilities to actively participate in outdoor activities—making the festival a barrier-free opportunity for discovery. Born in 2011 in the Piceno area, the Appennino Festival has grown over time to become a benchmark for slow and sustainable tourism. Since 2024, thanks to the support of the Special Commissioner for the 2016 Earthquake and the local BIM consortia, the festival has expanded its reach to include Marche, Abruzzo, Lazio, and Umbria, strengthening the bond between regions, local communities, and public institutions. At its core, the Festival is all about inclusivity.

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

Pane carasau flatbread shares a close historical bond with its place of origin: Barbagia, the wildest and most inland area of the province of Nuoro. Here we find Sunalle, the old bakery of the town of Fonni, which has been producing this typical Sardinian dish for over 30 years, tempting all passers-by with its delicious aroma. Let’s delve into the origins, the legends, the traditional recipe for pane carasau flatbread and its connection to the highest-altitude town in Sardinia.

It is the essential dish of every Italian table: whether it is fresh or dry, long or short, pasta is never lacking, on the most varied occasions. Probably invented by the Chinese and brought to Europe by Marco Polo, pasta is obtained from the processing of a few simple ingredients: semolina, water and a small amount of salt. If you're wondering how many types of pasta there are, the answer is over 300. Let's discover, then, some pasta formats by region, from spaghetti to tonnarelli, through pizzoccheri, canederli, gnocchi and lasagna: let's go on a journey into the taste and culinary culture of the Bel Paese.

These itineraries, as well as dedicated festivals, are a perfect way to discover the cheeses of Lombardy. Some of Italy’s most famous dairy products, which are also well known abroad, originate from this area. Let’s take a closer look.

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.

Among the finest garlic ecotypes in Italy, it differs from other ecotypes in size and colour. Small and slightly spicy, it has an intense aroma and is included in the list of “Prodotti agroalimentari tradizionali italiani (PAT)” (traditional Italian food products) of Abruzzo. We’re talking about Red Garlic from Sulmona. The tunics of this garlic, as the membranes covering the cloves are called, are purple in colour, and it perfectly flavours any dish, enhancing its taste without overpowering it.