Without the sheen of the Amalfi coast, Cilento keeps a fair distance from frills and embellishments. In these modern times, it is a rare example of authenticity. The secluded coves, long stretches of sand, clear, deep-blue sea and underwater cave worlds, the virtually unchanged villages and the lush green expanse of the Cilento Vallo di Diano and Alburni National Park all contribute to the appeal of this area. Everything is in perfect harmony with the expansive character of the people of Cilento, who are welcoming and hospitable, and attentive to the quality of their time and that of visitors.

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.

Until June 24, the World Press Photo Exhibition is open to visitors at the Loggia degli Abati in Palazzo Ducale in GenovaThe exhibition features around 140 photographs from all over the world, taken by photographers selected for the World Press Photo Contest, a competition that, since 1955, is famous for being the most prestigious reference point in the field of photojournalism. Genova was the first city in Italy to open the exhibition in April that, through the photos, show shots from 60 cities worldwide. The exhibition addresses a wide range of pressing issues, including politics, gender issues, migration, conflicts, and the climate crisis. Among the images there are key moments from 2024, such as the attack on Donald Trump, gang violence in Haiti, the Venezuelan election campaign, and protests in Georgia, Kenya, and Bangladesh.

The Luminara of San Ranieri is one of the highlights of June Pisan, the celebrations in honor of the patron saint of Pisa. On the evening of June 16, the eve of San Ranieri, about 100,000 wax lights are meticulously deposited in wooden frames painted white (called in lingo linen), to outline the architectural design of the palaces and churches on the Lungarni. Along the course of the river some floating platforms serve as a launching pad for the spectacular fireworks planned before midnight. The celebrations in honor of the patron continue the next day in the waters of the Arno where the Palio of San Ranieri is celebrated. The tradition of the Luminara dates back to March 25, 1688, when in the chapel of the Cathedral of Pisa was solemnly placed the urn with the body of Ranieri degli Scaccieri, patron saint of the city, died in 1161. The transfer of the urn was the occasion for a memorable city festival, from which, according to tradition, began the traditional "illumination" that then in the nineteenth century took the name of Luminara.

“Mare di Libri” (“Sea of Books”), the only literary festival for teenagers in Italy, returns to Rimini. Mare di Libri is hosted in the historic centre of Rimini, in the most historically rich corners of the city, all of which you can easily travel between on foot. Experiencing the festival is a fantastic opportunity to discover another unique side to the city, in addition to it being a popular seaside resort, while also making the most of the fact that it is a particularly pleasant time to enjoy the beach season. It features three days of meetings with Italian and foreign authors who are popular among young people, alongside workshops and performances. This cultural entertainment event is an annual get-together for all young people who love books and reading and who want to share their passions with their peers. It is an opportunity to meet and talk to Italian writers and international guests, thanks to various events: presentations of books hot off the press, essays on the most influential authors, debates that offer the opportunity to discuss and exchange views with other young people and experts, film screenings, readings, workshops and performances. Mare di Libri is a festival for teenagers run by teenagers. More than one hundred volunteers from various middle and high schools are divided into teams, each with their own specific tasks to carry out related to the organisation of the festival, such as selling books and tickets for events, setting up the halls, coordinating games and workshops, creating audio-visual material, and welcoming authors and guests. These same volunteers, coordinated by a small group of adults, are responsible throughout the year for the artistic direction of the festival (through periodic meetings in which everyone’s ideas are shared and evaluated) and for promoting the festival, both online, via social networks, and by traditional methods, distributing leaflets and informational material.

Over the years, the festival has gained national and international recognition for its ability to combine renowned artists with emerging talents, high-level entertainment with new discoveries, grand performances with artistic research—offering a musical snapshot that is highly diverse, yet consistently of the highest quality. For the 29th edition, in the heart of the historical centre of Ferrara, performing on stage: Stereolab, Tinariwen + Adriano Viterbini, Marco Castello, Porridge Radio, Offlaga Disco Pax, Ani DiFranco.

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.