Discover an ancient region, a synthesis of cultures that have inhabited it over the millennia, including the Greeks, Romans, Arabs, Normans, Angevins, Bourbons, Spanish, French, each with its own food traditions. If the gastronomic differences between the provinces jump out at you on your journey, common points do not go unnoticed, such as the use of spices and aromas (cinnamon, cloves, nutmeg, oregano, wild fennel), including chilli pepper, king of the tables, used both fresh and dried, and of homemade bread prepared according to tradition with a long natural leavening process: white art with dozens of varieties, of which the bread of Cerchiara di Calabria is the ambassador. Among the region's community dishes, you will find pasta ca muddica (breadcrumbs) and anchovies, aubergine parmigiana, stockfish, with different interpretations in the various provinces, and swordfish. Only here do the side dishes look like main dishes due to their consistency, such as 'mpacchiuse' potatoes with Tropea onions, 'pipi chini', spicy peppers stuffed with a mixture of breadcrumbs, cheese and vegetables, and 'vrasciuli', fried aubergine meatballs. Pork sausages play a central role, which with Nduja (salami that is not cut, but spread) have conquered the world market. Try soppressata, capocollo, pancetta and sausage from Calabria, for a sensory experience like few others. The cheese scene is also strong, with Caciocavallo Silano, butirro, or burrino, a variant of caciocavallo with a small amount of butter inside, pecorino, and Felciata, a fresh cheese wrapped in fern leaves. How about another cascade of flavours such as liquorice from Rossano, figs from Cosenza, nougat from Bagnara, truffles from Pizzo, mushrooms and potatoes from Sila, bergamot from Reggio Calabria, and other local citrus fruits, such as citrons from the Riviera of the same name? And then the olive trees, which produce excellent oils and olives. You must try everything. Because you can only get to know Calabria in depth by tasting it in the company of a glass of Cirò, representing the region's prized grape varieties.

In Friuli Venezia Giulia, the land and its cuisine are bound together by an unbreakable bond. The extraordinary biodiversity of this region, which stems from its exceptional geomorphological and naturalistic variety, is also expressed in its cultural elements, from languages to traditions to gastronomy. And perhaps it is precisely through its cuisine that one can immediately perceive the legacy that comes from centuries of encounters between different peoples and cultures. Here, traditional Mediterranean products and flavours blend with those of the Balkans and Central Europe, without forgetting the simple, authentic dishes of popular cuisine. The Wine and Flavours Route offers six different itineraries: the aim is to provide travellers with a guide that will inspire them to experience every facet of our region with curiosity and interest.

The Aosta Valley is home to the first stretch of the Via Francigena in Italy, which is accessed over the Great St Bernard Pass. Characteristic villages and ancient testimony of lengthy Roman domination emerge in these 5 essential places of interest.

From Gargano to Salento to Val d'Itria and cities of art. Apulia by bike: nature, delightful villages, typical flavours and historic sites. Passing by trulli, dry stone walls and thousand-year-old olive trees: five cycling itineraries of different levels of difficulty for in-depth exploration. A generous land which will also welcome stages of the Giro d'Italia.

The enchantment of Christmas embraces all of Italy, offering unique atmospheres and moments to experience with wonder. From lively metropolises to small villages suspended in time, every place prepares to welcome you with the warmth of its traditions: living nativity scenes, artisan markets, illuminated streets, and squares brought to life by festive music and performances. From North to South, all the way to the islands, authentic experiences await you—where the magic of the holidays blends with the aromas and flavors of Christmas, New Year’s, and Epiphany specialties. A journey into the heart of the truest Italy, among art, culture, and culinary delights, to experience the emotions of Christmas with all your senses.

Sometimes instead of uniting, bridges divide. And this is what happened in Naples, in the 19th century, with the construction of the Sanità Bridge, designed by Giuseppe Bonaparte and later by Jacchino Murat to facilitate access to the palace of Capodimonte. Successful attempt. But the Sanità Bridge has also cut the district off from the rest of Naples, which has become a suburb in the centre of the city. If you go looking for news from a few years ago, you will discover pages and pages of crime reports about the neighbourhood. High rates of unemployment, school drop-outs commonplace and all that goes with it. Yet, beneath this unsavoury façade, the district has always been a treasure trove of archaeological and artistic beauty. For example, the catacombs. Those of San Gennaro and San Gaudioso: tunnels, stones, frescoes and mosaics, altars. It is also the birthplace of Totò, an icon of Italian cinema. On the surface, however, are the basilica of S. Maria della Sanità and that of S. Severo, the magnificent architecture of theSpanish Palace and the Sanfelice Palace. Places abandoned and then restored, brought back to light and returned to the community and tourists. It all came about thanks to the efforts of Father Antonio Loffredo, who in 2004, through the establishment of associations and cooperatives, and the involvement of the neighbourhood's inhabitants, transformed the area into a still-growing centre of cultural and social ferment. A case that has attracted the contemporary gaze of numerous artists, becoming almost an open workshop for some of the best-known international street artists who have embellished and filled the neighbourhood with colour.

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

Maupassant wrote that “Sicily is the land of oranges, of flowering soil whose air, in spring, is all perfume”. Prove him right while strolling through the mythical land that everyone wanted to conquer for its beauty and wealth. One of the treasures to be discovered are Sicilian blood oranges. They are cultivated exclusively on the Catania Plain and in parts of Enna and Siracusa and were awarded the PGI mark by the European Union. An inimitable taste combined with very special nutritional properties: these fruits are full of goodness!

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.

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.

If someone asks you: "Do you know tuber magnatum pico?", maybe your reply would not be immediate, but you would probably know for sure the one called white truffle. It is actually the same product: it is the most valuable truffle type, both from a gastronomic and a purely economic point of view. In fact, because of the very high cost, it is considered as a precious diamond. Surely among the most popular ones is the white truffle of Alba (CN), a town located in the province of Cuneo in Piedmont region, which holds the record for the oldest White Truffle Fair which takes place between October and November.