In this lush area is an adventure park sure to take the breath away of all who visit... quite literally! We’re talking about Adrenaline X-Treme Adventures, Europe's largest zip line. Ready to get your heart pumping and feel that rush of adrenaline?

Surrounded by the magnificent Dolomite peaks, the Alpe di Siusi is a concentration of beauty. The perfect destination for those who want a relaxing holiday, thanks to its gentle slopes and mountain huts, it is also a paradise for cross-country skiers and a joy for youngsters, with the snowpark, the Val Gardena lifts and the Dolomiti Superski circuit, among the largest ski areas in Italy.

The great success of Cammini Aperti, an initiative aimed at enhancing Italy’s walking routes, involved the entire country in 2024, becoming the largest national event dedicated to Italy’s Ways. This achievement has paved the way for a new experience, focusing on the Ways of Emilia-Romagna, Lazio, Marche, Tuscany, and Umbria. This year’s edition is centered around the 2025 Jubilee, with a special focus on the Franciscan Centenaries of 2026. The Ways at the heart of the project are: ● The Lauretani Ways – An ancient Marian pilgrimage route that connects three of Italy’s most important religious sites: the Sanctuary of the Holy House of Loreto in Marche, the Basilica of St. Francis in Assisi, Umbria, and the Franciscan Convent of Le Celle in Cortona, Tuscany. The route continues to Siena, where it links with the Via Francigena. ● The Way of St. Benedict – A journey through medieval villages and historic abbeys rich in spirituality, crossing Umbria and Lazio. This route connects the main abbeys and sacred places associated with St. Benedict, the Patron Saint of Europe. ● The St. Francis' Way – Starting from Florence in Tuscany and Rimini in Emilia-Romagna, this Way crosses Tuscany, Emilia-Romagna, Umbria, and Lazio, following in the footsteps of St. Francis of Assisi, the patron saint of Italy. The journey leads through the Sacred Valley of Rieti, Assisi, and finally reaches Rome.

If you are tired of seeing it only on the screen, the winter period is the right time to explore this rich territory, included in the UNESCO World Heritage List. There are several reasons to plan a trip to the Amalfi Coast in winter, not least the mild climate and undisputed peace. Have a wander through villages and natural surroundings and admire the iconic locations. Follow us on a tour full of surprises, where you will feel as if you are living out your own personal film, immersed in evocative landscapes, all waiting to be photographed.

Rocky coastline overlooking the sea paths that wind between the Mediterranean scrub, cliffs overlooking the beaches with vibrant colors and crystal clear waters: Sardinia with its wild interior and spectacular views has long been known as one of the most fascinating destinations for lovers of climbing. Thanks to its mild climate, the island offers the possibility to climb throughout the year and, as of late spring, a vacation that combines relaxation on the beach with sports. Cala Gonone in the province of Nuoro, Jerzu in the province of Ogliastra, Isili in the province of Cagliari, Supramonte in the central-eastern area, and Iglesiente in the southwest of the island, are just some of the places not to miss if you want to explore Sardinia’s walls of rock. Climbable walls are present, however, all over the island and recently areas such as Sassari and Alghero are becoming popular. These courses tend to be well-equipped and periodically checked. They were initially discovered and evaluated by Sardinian and European outdoorsmen, and are now beloved throughout Europe.

An imposing architectural work of great importance, it is inextricably linked to the Last Supper, a famous painting, and not a fresco as it is commonly called, by Leonardo, preserved inside the place where the Dominicans used to eat. The precious Milanese church, in perfect early Renaissance Lombard style, was inscribed on the UNESCO World Heritage List in 1980 and attracts tourists from all over the world.

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

Come to the multi-ethnic cradle of the Mediterranean diet, an intangible heritage of all mankind, to discover an encyclopaedia of flavours, an admirable interweaving of civilisations and peoples, including Phoenicians, Greeks, Romans, Arabs, Normans, Spaniards. You will immediately be overwhelmed by the endless variety, including blood oranges, Pachino tomatoes, Bronte pistachios (or Bronte's green gold), Avola almonds, saffron, mushrooms, truffles, and honey. Start with pasta with sardines, with its sweet-and-sour flavour hovering between sultanas, pine nuts, saffron, wild fennel and toasted breadcrumbs; or pasta alla Norma cwith tomato sauce, fried aubergines, basil and a sprinkling of salted ricotta; try the caponata but don't forget the aubergine parmigiana. Take a trip to the Arab world by savouring Trapani cous cous, the well-known raw wheat semolina that arrived in Sicilian dishes from North Africa, combined with tasty fish soups, spices, vegetables and various meats. Try the local meats, such as the Nebrodi black pig, or a seafood dish, such as stockfish "a ghiotta", sarde a beccafico, and not forgetting tuna, swordfish and other varieties of fish caught off the Sicilian coast; move on to arancini (or arancine, depending on where you go) of rice and then fried: panelle, chickpea flour pancakes with which rolls sprinkled with sesame seeds are stuffed. And if you want to feel like a local, taste the "ca meusa" bread, that is, with the boiled milza. Take note of the desserts: the cannolo and the cassata, which enhance the local ricotta cheese; the granita, to be served with a hot brioche with "tuppo" (brioscia cu'tuppu), reminiscent of the chignon of Sicilian women; the Martoran fruit, made of marzipan (of Arab tradition) shaped in mock fruit and vegetables; the ice cream, of ancient traditions, which offers you an unlimited number of flavours; and the chocolate of Modica. Accompany this endless landscape with a drop of Marsala, of Malvasia di Lipari, of Moscato di Pantelleria or di Zibibbo, without overlooking the island's other wonderful wines, such as the bianco d’Alcamo, the Rapitalà, the Corvo di Salaparuta, the Regareali, the Capo Bianco, for seafood dishes; the Nero d’Avola, the Donna Fugata, the Nerello Mascalese, and many others, to have with meat.

Not just the famous and very tasty arrosticini, the region offers much more, authentic Abruzzo specialities to lick your lips. Abruzzo has four provinces, each with its own traditions, the Apennine Mountains, national parks and protected forest areas, the cradle of a varied cuisine ranging from meats and cheeses to fish and desserts. Let's set out to discover a rich land, which offers truly unmissable dishes and typical products, to be tried at least once in a lifetime. Ready? Here is the guide to discover all the gastronomic delicacies of Abruzzo. Now, dear Foodie, it’s time to eat!

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.

Simple, delicious, flavoursome, these are the dishes to be enjoyed in Umbria: delicacies tied to the land and the landscape, made in the traditional peasant way with the products of agriculture and the ancient tradition of animal husbandry. The extra virgin olive oil, a highly digestible and richly nutritious food, dense and powerfully fruity, it provides a lightweight chaperone with its finesse, introducing you to territories and villages, each with a table setting that has so much to tell. Starting from the flavours of the wine of the hills and plains with its dedicated routes (Strada dei vini del Cantico, Strada del Sagrantino, Strada del Vino Colli del Trasimeno, Strada dei vini Etrusco-Romana), continuing with sausages according to the ancient art of the pork butchery, the dairy products of the mountain areas, the fish of the lakes – such as Tegamaccio, a lake fish soup that is a cross between a brodetto and a stew, and queen carp in Trasimeno pork stuffed with herbs and baked in a wood-burning oven - finishing with city desserts such as the Bustrengolo, Rocciata and Ciaramicola. And more pasta, crostini, meat, stuffed game, sauces and patés, in the wake of the aromatic Norcia black truffle and Spoleto and the white of the Eugubino-Gualdese. Everywhere you will find something that is unique and original. Are you ready for the journey?

Ever tried Ligurian Pecorino di malga? If your answer is no, ours is: you should. A sweet table cheese, of short, medium or long maturation, soft or hard, it is a delight for the palate with valuable nutritional properties. It is a cheese made from sheep's milk, like Pecorino Romano or Pecorino Sardo.