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

One of Italy’s most historic and glorious sporting events is making its return. The multi-stage cycling race, held annually along Italian roads, was first launched in 1909 thanks to an idea by the journalists Tullo Morgagni and Eugenio Camillo Costamagna. Back when cycling was truly Italy’s national sport, the Giro quickly grew in importance and earned its place among the three great European Grand Tours, alongside the Tour de France and the Vuelta de España. Founded by La Gazzetta dello Sport on August 24, 1908, the race takes a different route each year, winding its way through much of the Italian peninsula. Its most iconic symbol, the Maglia Rosa (Pink Jersey), was introduced in 1931 to match the colour of the pages of La Gazzetta dello Sport, which has been printed on pink paper since January 2, 1899. The 2025 Giro d’Italia will kick off outside of Italy on May 9 and wrap up on June 1 in Rome, the Eternal City, where the winners will be celebrated against the stunning backdrop of the Colosseum and the Imperial Forums.

Classical music continues to be the protagonist in Florence for the 87th edition of Maggio Musicale Fiorentino festival (from April 13 to July 1, 2025): a schedule rich of events like concerts and opera in the prestigious Teatro del Maggio. Following the great success of the opening night with Strauss’s tragic Salome performed on stage, the music of Hans Werner Henze, Berio, and Schumann will fill the hall. The big end will be the concert of Zubin Mehta on 21th June and the last show “Aida” by Giuseppe Verdi on 1th July. The cycle of events known as “Open May” also continues at the same time and will run until June 12, after which the summer season of the Theatre will begin. The Maggio Musicale Fiorentino was founded in 1933 through the initiative of patron Luigi Ridolfi Vay da Verrazzano and master Vittorio Gui. This important music festival was originally conceived to celebrate the ancient joy of life—a sort of rebirth associated with spring.

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/

The sea in Calabria is a desire, a daydream that accompanies you all year round. Feel like taking your first swim in Calabria, taking advantage of the quietness of the low season? We give you three unmissable Blue Flag highlights to enjoy on your own, between May and June.

Piano City Milano is the first widespread festival of Milan, born in 2011, grows over the years and evolves accompanying the metamorphosis and rebirth of Milan. A project for the city that from the beginning has been characterized as a project of and with the city, thanks to the innovative work method that sees the involvement of institutions, artists, associations, networks and partners. A silent revolution that, far from being at its end, overturns the dynamics: music that does not wait for the public, but meets them in squares, houses and unconventional spaces; a diffusion that does not concentrate attention on the center but peacefully invades the entire urban space; inclusive cultural quality, not for a few, but given to all, in order to generate new culture. Piano City Milano is not only the pioneer of the series of widespread festivals born in Milan later, but the soundtrack of the city: inspiration and instrument of its regeneration.

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.