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

Today we are thinking of you. Close your eyes and imagine being catapulted into the green of the Parma hills and surrounded by the refinement of the Belle Époque, all in an atmosphere of relaxation and well-being that only the spas can give you. This is where our three-day journey begins between Salsomaggiore and Tabiano Terme, two of the most renowned spas in Emilia Romagna for the benefits of water, and an ideal destination for a long weekend of feeling good.

The International Theater Festival is going to back to the Biennale in Venezia. Several events and shows, which see the most famous artists of the contemporary theater scene on stage, but also the productions made as part of the Biennale College Teatro, within a vision that aims to destroy certainties, leaving free space for the exploration of our lives, dreams and excesses. "The body, its presence, its intelligence beyond our control is the beating heart of theatre": these are the words used by Dafoe to explain the central theme of this year’s edition, Theatre is Body – Body is Poetry, which revolves around the actor’s physical presence and his central role in the creation of the stage performance. Four main areas are explored: "Venice 75/25. Fifty Years of New Theatre", "Today's Masters", "A Look to the Future", and "Biennale College".

Taking things at a slow pace in the immensity of nature helps us find our vital rhythms: here are five treks in Northern Italy to be enjoyed on foot or mountain bike. There are hospitality facilities accessed with "credentials" - a kind of travel passport that documents and facilitates the experience.

On June 4th, an unmissable event dedicated to the wines and oils of Southern Italy returns to the majestic Sannicandro di Bari Castle, welcoming wine and oil connoisseurs from all over the world. The event returns with various producers from: Abruzzo, Basilicata, Calabria, Campania, Molise, Apulia, Sardinia and Sicily. International guests will also participate, including: Canada, China, South Korea, Denmark, France Germany, England, Ireland, Norway, Holland, Sweden, USA and Vietnam. All guests will be able to visit the exhibition stands and talk directly to the producers. In the food area, you can sample local gastronomic delicacies and chef’s specialities. From 9:00 p.m. to midnight, the event ends with great chefs and pizza chefs from Southern Italy celebrating the winning wines by setting up a large food and wine party open to the public, held in the courtyard of the Castle. It is open access until all available seats are filled.

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.