The 2026 Blue Flags confirm Italy as one of the most popular seaside destinations in Europe. The award, presented by the FEE – Foundation for Environmental Education – each year recognises locations that stand out for water quality, environmental sustainability, tourist services and land management. This year, the number of award-winning municipalities has risen to 257, with 525 recognised beaches and 87 certified tourist marinas. The 2026 Blue Flags are an important guide for those who want to choose seaside resorts with clean sea, efficient services and attention to the environment. Every year, thousands of Italian and foreign tourists consult the official list of award-winning beaches to plan their summer holidays and discover the best seaside destinations in Italy.

Abruzzo is one of Italy’s most bike friendly regions, brimming with cycle paths and routes to discover on your road or mountain bike, through beaches, protected nature, small villages, castles and abbeys. All of Abruzzo's seaside resorts are connected by a cycle path that makes it very easy to explore the area, travelling from one municipality by simply hopping on your bike. What if we told you that you could ride your bike along the entire Abruzzo coast? It’s true! All thanks to Bike To Coast Abruzzo, a 131-kilometre-long cycle path that starts in Martinsicuro, in the province of Teramo on the border with the Le Marche province of Ascoli Piceno, and reaches as far as San Salvo, on the border with Molise. This extensive route, which you can tackle in stages or even in one go for the more experienced cyclists, runs along the Green Adriatic Corridor through 19 municipalities and some of Italy's most beautiful beaches. Among clean beaches and shallow waters, shaded pine forests and medieval villages, are you ready to discover the wonders of Abruzzo on two wheels?

There is a famous Italian film called Basilicata coast to coast. Be inspired by the director and star of this brilliant comedy, Rocco Papaleo, on your own tour of Basilicata that takes you from the rocky coast of the Tyrrhenian Sea to the dunes of the Ionian coast. Alongside the best-known locations, you will discover secret places on a fascinating route that takes you from mountains and hills to lakes and beaches; from arid gorges to lush forests. On foot, by bike, by car or a combination of all three: you choose the best way for your coast-to-coast tour of authentic Basilicata.

This location, in the northern part of the Apulia region, is situated on the Gargano promontory (the “spur” of the Italic pensinsula) extending out into the Adriatic Sea. The bay is characterised by crystal clear waters , the purity of which has been recognised by the Italian Legambiente environmentalist association, which awarded it a “3-sail” rating.

If you are planning a trip, a weekend or a stay dedicated to adventure and well-being, Piedmont can surprise you with proposals designed to meet the needs of those travelling alone or with family, as a couple or with friends. Here, the mountains are truly for everyone, hospitable and welcoming in the network of mountain huts, hotels, B&Bs and farmhouses, where you can enjoy the beneficial effects of nature, among the slow treasures of the Alpine valleys, food and wine, art and events in villages and locations rich in art, history and community, but also regenerating forest bathing and spa treatments.  Fun and discovery are the ingredients of extraordinary biodiversity on 20,000 km of cycling and hiking trails, the 70 stages of the Sentiero Italia C.A.I. in the Piedmont Alps, 2 National Parks (Gran Paradiso and Val Grande), 77 protected areas, 3 UNESCO MaB Biosphere Reserves, alongside a myriad of activities: from climbing to horse riding, from via ferratas to Nordic walking, water and air sports, while the magnificent scenery is the perfect subject for lovers of nature photography and wildlife watching. And in winter, 1,300 km of slopes and 50 snow resorts in a natural habitat of diverse itineraries and routes are an irresistible call to have fun safely with downhill and cross-country skiing, snowshoeing and ski mountaineering, tobogganing and snowboarding, ice climbing and dog sledding. 

Great the Tuscans, who every day turn their so-called poor cuisine into a "renaissance", in perfect harmony with the, protecting the culture of reuse and saving environment. Try it to believe. The overture is dedicated to schiacciata all'olio, as good and simple as it gets, followed by pappardelle, whose name, derived from the dialect word 'pappare', is a whole programme. They are usually seasoned with meat and game ragout. Taste the pici, a traditional Sienese dish, rough irregular noodles, seasoned with oil and breadcrumbs, and three other classics: pappa al pomodoro, ribollita and acquacotta, peasant recipes based on vegetables, tasty and inexpensive, useful for recycling stale bread. Among the main courses, order two specialities from the Tuscan capital: the legendary Florentine steak and the cibreo, with chicken giblets, livers and crests cooked with butter and onion mashed in egg and lemon sauce. Also try coots alla Puccini and thrushes on the sweet and sour sauce spit, in the Lucca area, and the unmissable wild boar in from the Grosseto area; while, if you are on the coast, try caciucco alla livornese, which requires at least five varieties of fish. Don't overlook the unmistakable flavour of lardo di Colonnata, pecorino di Pienza, cured meats made from Cinta Senese - a very old breed of pig - and finocchiona, with minced pork seasoned with fennel seeds and red wine. Go wild with the desserts: from ricciarelli, biscuits with almond paste, to panforte, with cinnamon, cardamom, cloves and nutmeg, both from the Sienese land; from brigidini with aniseed seeds from Pistoia to brutti ma buoni, claimed by both Pistoia and Lucca. Over all cantucci, Tuscany's most famous biscuits, and Alchermes, an aromatic liqueur used in the preparation of sweets, win out. Among the wines, do not miss Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano, Morellino di Scansano, Montecucco Sangiovese and Vernaccia di San Gimignano. Precious nectar of the earth is also the Region's extra virgin olive oil, at the top for its quality.

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

It is such a popular meal that even if just passing through Italy for a few hours, everyone wants (and should) try one: it’s a meal that makes for pure joy with every bite. Naples and pizza are closely linked: let's see why.

The tradition of cheese in Sardinia is ancient and important and the exports of its pecorino cheese have contributed to ensuring this classic Made in Italy product is renowned worldwide. The great capacity of Sardinian shepherds of producing this cheese regularly and with excellent quality results has contributed to increasing the importance of sheep's milk cheese or of a mixture of sheep and goat’s cheese on our tables over the last few years. Sheep farming in Sardinia has ancient origins dating back to the Nuragic Civilization (prior to the first millennium BC.). Three Sardinian cheeses are protected and safeguarded by the Denomination of Protected origin (DOP): the Sardinian pecorino cheese, the Roman pecorino cheese and the Sardinian Fiore cheese.

A borderland, unspoilt nature and melting pot of cultures, Friuli Venezia Giulia enchants with its lively mix of territories and traditions. From the vintage and multicultural charm of Trieste to the Colli Orientali, Friuli is a multifaceted territory to explore, through the combination of flavours and breathtaking views. Discover the enchanting mosaics of Aquileia, an ancient centre of the Roman Empire, the border atmosphere of Gorizia, Udine and its castle, which dominates the city centre with its panoramic view. A paradise for white wines, Friuli is surprising not only for its diverse mix of cultures, but also for its incredible wine heritage enclosed in a treasure chest of only 20,000 hectares.

The chestnut finds its ideal habitat here thanks to the temperate climatic conditions, exposure to the sun and the chemical and physical composition of the soil: Marroni del Monfenera PGI chestnuts are the tastiest. We’re here on the slopes of Monfenera, in the foothills of Grappa and Montello in the province of Treviso, where miracles happen.

Processed according to the most traditional procedures, Lucanian honey is the sweet nectar of Basilicata, the undisputed protagonist of a variety of ancient and modern recipes. Varying in colour and flavour, from crystalline to darker, delicate to bitter, the honey of Basilicata differs according to the areas of production. Try it in its variations, accompanying it with cheese or enjoying it alone, in its goodness and purity.