Eating the Impossible: When Cuisine Becomes an Experience
di Rosa Scannella It is no longer enough for a dish simply to taste good. Today, it must surprise, tell…
Eating the Impossible: When Cuisine Becomes an Experience
di Rosa Scannella It is no longer enough for a dish simply to taste good. Today, it must surprise, tell…
The volcano as an ally: Etna DOC defies the climate and grows in the bottle.
(WR) There are vintages measured in quintals and vintages measured in ideas. The 2026 Etna DOC harvest, judging by the…
Verzera Vineyards – Two brothers, one family, the Faro DOC, and the chalky soils that make the difference.
by Umberto Gambino On the terraced hill overlooking the Aeolian Islands, the Verzeras have taken the appellation’s name literally: Faro.…
Officina del Vento: the gentle and saline Grillo signed by three Masters of Wine
(UG) There’s a spot in western Sicily where wine is born almost by osmosis with salt. It’s the Stagnone di…
Sicilian wine speaks young. After Assovini, the Faro DOC also entrusts its future to those under 30.
(WR) There’s a thread running through Sicilian wine these past weeks, tying it together from the island’s north to its…
Sicily’s 2026 Grape Harvest: a journey of about one hundred days
(WR) The 2026 harvest begins in western Sicily, with the harvest of the first early white grape varieties. A journey…
Summer: 6 Red Wines at the Ideal Serving Temperature
(UG) There’s a habit that survives every summer: when the thermometer rises above thirty degrees, red wines are punished and…
Interview with Gabriella Favara, the new president of Assovini Sicilia: “Combining experience and future in the name of the Next Generation.”
by Umberto Gambino Gabriella Favara, 29, the new president of Assovini Sicilia for the three-year term 2026-2029, answers the phone…