If this is what you are looking for, between Milano Marittima, Rimini and Riccione youwill find your ticket, with an endless offer of evenings, with music of all kinds, settings of all kinds and world-famous DJs alternating at the consoles of the nightclubs. Ready to go clubbing in the discos of the Romagna Riviera?

The good shopping district, the epicentre of Florentine luxury, the absolute reference point for every fashion design trend, a stroll through Florence's exclusive boutiques and artisan workshops is the pampering you must indulge in if you are visiting the Medici capital for tourism or business. The undeniable worldly appeal of this street in the historic heart of Florence, which connects Piazza Antinori to the Santa Trinita bridge, is linked to its extraordinary ability to reinvent itself by always being contemporary, thanks to the activities that it has hosted over the years and that have perpetuated its lustre and prestige.

Tucked away in the beautiful Rione Monti, in Rome, in the quaint church of San Pietro in Vincoli, there is one of the greatest masterpieces of Italian art, Michelangelo's Moses, an example of superb craftsmanship and incomparable beauty.

A pure white that is broken only to give way to the brilliant blue and turquoise tones of the crystal-clear sea and the green of the vegetation. Almost a Caribbean landscape.

The Great Crossing of the Alps, known as the GTA, is a long-distance, medium-difficulty hiking route to be undertaken on foot, which runs along the Pennine, Graian, Cottian and Maritime Alps, as far as the valleys of the Ligurian Alps. In Piedmont, the GTA route covers 1,000 km and is divided into 55 stages, starting from Viozene, in the Ligurian Alps, and ending at Molini di Calasca, in the Anzasca Valley, in the Verbano Cusio Ossola region. A spectacular alpine trek for lovers of slow tourism and wildlife watching between valleys, villages and alpine lakes in wild landscapes along paths and mule tracks, all signposted and certified by CAI (Club Alpino Italiano), which make it possible to pass from valley to valley crossing the most accessible passes. Each stage involves 5 to 8 hours of walking. The recommended period is from mid-June to September, when (except for seasonal exceptions) there is no snow and all the places and shelters are accessible and open. All trails are identified by white and red signs, as well as metal flags with the GTA logo. At the end of each stage, you will find GTA accommodation or Italian Alpine Club mountain huts. Loop routes are also connected to the GTA, allowing you to start and return to your starting point. Departure Rivetti Mountain Hut 13811 Andorno Micca (BI) Arrival Barbara Lowrie Mountain Hut 10060 Bobbio Pellice (TO) Zone: Biella Valsesia Vercelli, Turin Departure: Andorno Micca Arrival: Bobbio Pellice Distance: 221.00 km Hiking time: 140 hours Departure height: 2,200 m Arrival height: 1,765 m Climb difference: 25,800 m Descent difference: 26,700 m Difficulty: Medium

With their gentle slopes overlooking the Po Valley, the hills of the Emilian Apennines are dotted with areas equipped for free flight, veritable aerial gyms for disciplines using non-powered aircraft, such as hang gliders and paragliders. There are many locations in Emilia Romagna where it is possible to try the unforgettable experience of taking off and then gliding with the favour of the currents; even in tandem, on board a two-seater, guided by a pilot-instructor who manoeuvres the craft in total safety. In the same centres you can also take one of the courses made available to beginners by flying clubs.

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

Here, food reigns supreme on the table and beyond: it fills the streets, shops, cloisters and street stalls, offering unforgettable taste experiences. Living the Italian way of life also means immersing oneself in culinary traditions and letting oneself be captivated by the most authentic ones. We discover the secrets, recipe by recipe, of the best street food in Naples.

The fragrances of the Mediterranean and simple and genuine foods which come from farmland: a narrow strip of land overlooking the sea, Liguria knows how to deliver a varied and tasty cuisine. From Levante to Ponente, we propose an itinerary through 10 dishes and typical products of the region.

Diamante is the capital of the chilli pepper, so much so that it has dedicated an academy to the piparedduzzu (chilli pepper in local dialect) that organizes what is now an internationally-acclaimed annual festival in September: Cinema, art, culture, meetings, debates, satire, music, fashion shows, street performances and lots of food and wine where red gold is always included. This journey starts out in Diamante, the garden of citrons, 8 km of beach and crystal-clear sea and alleyways cheerfully painted with murals. Visitors in this charming little town should try the many sauces and famous n’duja. It’s a sausage flavoured with chilli pepper and is perfect as an appetizer or to season first courses. Lastly, tourists should head to Maierà (8 km from Diamante), where Palazzo Ducale hosts the Museo del Peperoncino (Museum of the Chilli Pepper).

The origins of gelato hark back to the mists of time, when man (on at least two continents) stored the stuff of milk, fruit and honey in blocks or piles of ice. Today, however, just think the word gelato, and most likely only Italy comes to mind. As with the words pizza and pasta, gelato transcends any linguistic barriers, having become a universally-recognized term specifying a specific type of ice cream.

Venetian cuisine represents a journey as long as the history of Venice, in which talents, traditions, products, flavours and raw materials have met, giving life to masterpieces, such as Tiramisù, Pandoro, Prosecco and spritz, of worldwide fame. Each province will surprise you with the variety and simplicity of its food. One above all, polenta, the iconic dish, which can be eaten alone or with meat, liver and cod stews. Have a 'cicheto', a kind of appetiser accompanied by good wine or spritz, invented here a hundred years ago. Among the first courses not to be missed are bigoli, rough spaghetti with a hole, from the dialect word 'bigat' (caterpillar), or a 'risi e bisi' with vialone nano, a typical local rice. Move on to 'fegato alla veneziana' (Venetian style liver), one of the city's famous dishes, horse filet, liver sausage (figalét), 'sopa coada' (broiled soup), a delicious pigeon pie, or the 'spiedo d'Alta Marca', from the Treviso area. For fish, try 'baccalà alla Vicentina', the mainstay of Veneto cuisine, 'bisato in tecia' (pan-cooked eel), but also sarde in saor (sardines with flavour) and folpi (octopus). Take a bite of Asiago or Fior delle Dolomiti with a slice of prosciutto veneto berico Euganeo and a small plate of white asparagus from Bassano del Grappa and red radicchio from Treviso, and approach the dessert trolley: among all, Tiramisù, originally from Treviso, and Pandoro, soft and buttery, which traces its origins to Verona from a very old cake. Finally, ask us about the wines of the Veneto, another planet on the many roads dedicated to them, from the whites Prosecco and Soave, to the prized reds such as Recioto and Amarone. Would you like something else? Certainly, a grappa, of which the region is a leader in its production.