Wine Travel Food - September/October 2024

Wineries with kitchens

A new generation of restaurants and trattorias is born within wineries: local ingredients and self-produced wines on the table, an experience that speaks of the surrounding environment. We tell you about 20 of them, from north to south…

Wine in colour

Sarah Heller, Master of wine, reflects on the future of the sector. “Italy is wrong to run away from tannins”…

The essentials only

Vineyard at an altitude of 500 metres and a subtractive style: the Brunello from the Pietroso winery challenges the canons of Montalcino and opens up new scenarios…

Beyond a thousand metre elevation

Vineyards at high altitudes and unlikely latitudes: how winemakers are coping with climate change…

The puzzle called Cyprus

October is a great month to visit one of the most picturesque corners of Europe, a hinge between East and West a crossroads of peoples, foods and cultures…

Recipe of a great chef: the Porcino mushroom by Alessia Rolla

Blend all the spices and herbs in a coffee grinder and add them to the salt. Marinate the meat in salt for about 1 day. Rinse it and soak it in white wine…

EDITORIAL

The dictatorship of youth by Lorenzo Ruggeri