For lovers of gastronomy and travel enthusiasts, the island of Gorgona is the smallest and wildest island in the Tuscan archipelago, where about nine thousand bottles of a particular white are produced, did you know? If that doesn’t appeal to you, there is also a sort of open-air laboratory, the Hofstätter estate in Tramin, where over thirty types of Gewürztraminer have been planted. A weekend is ideal for one or the other.


In recent years, the vegetarian trend has increasingly taken hold in nutrition. In Liguria there are many recipes that favor the use of legumes, vegetables, cereals and fruit. Each season offers the opportunity to rediscover tasty dishes for a healthy choice. Among the vegetarian delicacies the preboggion stands out, a mixture of spontaneous herbs prepared in spring by a short boiling, which is often used to create tasty soups, or as a filling for ravioli, pansoti and savory pies.


Soon the summer will end but not the moments for an aperitif. A perfect alternative to the classic sparkling wine or prosecco for an aperitif are ancestral wines. These follow an ancient technique for the production of bubbles, which is making a comeback in this period. These wines and sparkling wines are experiencing a new youth. Sparkling wines never the same, with vivid and bright colors, naturally sparkling, unmistakable for the typical turbid background that characterizes them. Until the mid-nineteenth century sparkling wines were practically produced in this way. In France it is still widespread as a technique, and is known precisely as Pet Nat, which stands for petillante naturel, “natural sparkling” in French.


Just like for wine, beer can also become an ingredient-resource in the preparation of a dish. To familiarize yourself with cooking with beer, you can try using it to blend a meat or fish dish. Even the chicken, mixed with good beer, immediately acquires more character. A great classic are spaghetti with Guinness and bacon for example, or sausage, by blending an open and browned sausage with a little oil and garlic and then blending it with beer, reducing it, or maybe braised pork ribs. Here is an alternative idea for a last barbecue.


“Sensory Games, the manual of innovative communication” is born, the first book dedicated to innovation in the frontal communication of food and drinks, focused on techniques and tools that start from the foundations of sensory science to quickly generate strong and positive relationships. With 27 sensory games, encoded through concise texts and related cards useful for making them and operating in the world of communication, the book also represents a fun playroom for those who are looking for pleasure. A real revolution in the communication of taste, which transforms encounters into sensory events, presentations into perceptive play and the spectator into the protagonist, and all by testing the senses.


The island of Sant’Erasmo, the garden of the Doges, the violet artichoke, the revival of the ancient vineyards. Gastronomy in the lagoon is simply a sin of gluttony. Boats of fresh fruit and vegetables juxtaposed to the banks of the canals, real stalls from which you can buy from the shore. Overflowing fresh and fragrant crates. The fruit and vegetables in Venice arrive by boat under the house. Boats loaded with boxes of fruit and vegetables cross bridges and canals, building a service, undoubtedly tiring even if it is profitable for the farmer, ecological, efficient, certainly appreciated by the consumer. At this particular moment, here is another Venice.


An intimate and noble territory, outside the traditional paths of the best known Piedmont; it is a destination for chic and country tourism, where you can play golf, stroll in the parks, linger in the many cellars. The large spaces allow you to engage in various “open air” activities, without fear of overcrowding: slow and safe tourism. The rows alternate with the woods, the valleys with the hills: you can eat in the vineyards with a glass of Gavi docg, Cortese in purity, here native and traditional, combining it with fish and Ligurian cuisine. Because the Oltregiogo, or the territory of the Gavi, an ancient hinterland of the lordships of Genoa, smells of Piedmont, but tastes of the sea.


Apulian cuisine is strongly characterized by the strong and intense flavor of its extra virgin olive oil. Vegetables are always very popular and, depending on the area, meat or fish prevails. The Apulian fishers proudly claim to be the best fish cooks in Italy. Among the first courses, do not miss the famous “Bari rice”, baked in the oven with potatoes and mussels. The production of cheeses is very famous, such as burrata, caciocavallo, strong ricotta, mozzarella and cacioricotta, while the meat and salami excel Martoc Franca capocollo, sausage with fennel and tripe with potatoes, from accompany the famous durum wheat Altamura bread. Enjoy your meal.


The Ca ‘del Bosco winery in Erbusco is a sort of art gallery. Almost a bridge between wine and art, to remember that wine production requires perfection. The visitor has been accompanied by the works of art since his entrance: the Solar Gate, an imposing bronze sculpture by Arnaldo Pomodoro. Along the way, the park hosts very different works: Igor Mitoraj with an unusual sculpture in white Carrara marble; the Bulgarian Rado Kirov with its mirrored columns that blend in with nature; Bruno Romeda and its geometries inserted in the water mirror of the park; the “Blu Guardians” by the group of artists Cracking Art. And again the “Egg Concept” by the Brazilian Spirito Costa, a hymn to the cycle of life. As its president likes to say “Wine involves sight, smell and mouth while sculpture stimulates the eye and involves the senses”.