It’s easy to say “Vodka,” but when the “Vodka” in your glass is a spirit that deserves a deeper story, things change. A product from Mongolia, made from undeniably less contaminated grain compared to those from other places. (more…)
Yes — 1,300 meters, in the highest municipality in Spain, Vilaflor, on the island of Tenerife. That’s where I met Javier Linares, after putting the rental Aygo through some real suffering on the steep climbs and hairpin turns along the road leading to Teide, the volcano that dominates the island. (more…)
We arrive from Lanzarote, and Bodegas Monje is just a stone’s throw from Tenerife North Airport. We come from full summer and, with a single 40‑minute flight, suddenly find ourselves in the middle of winter. But by now we’re used to it: when there’s a volcano in the middle, the north is winter and the south — barely 30 kilometers away — is summer. (more…)
It’s an October Thursday — a rainy, heavily congested day, on a street that is anything but convenient, outside Florence. And yet Paolo and Andrea Gori’s restaurant is full. Full of Florentines leaning against a table by the cheese counter, full in the main dining room and in the smaller rooms branching off the space, full even of Americans asking to “store” a couple of cubic meters of luggage just to secure a table at Da Burde. (more…)
For 33 years, the Merano Wine Festival has been marked in the calendars of all of us wine lovers as an unmissable event. And for 33 years, the inexhaustible spirit of Helmuth Köcher has succeeded in making this event increasingly solid and capable of engaging visitors with a program that ranges from biodynamics to Champagne — and much more… (more…)
We’re talking about American whiskey — or rather whiskey, in this case — with Stefano Albano of Vero Vine & Spirits, on the occasion of the presentation event for their catalog of American Rye Whiskey and Bourbon Whiskey. (more…)
If you love wine, if you enjoy walking among vineyards — in short, if you’re a wine tourist — start looking for a flight to Lanzarote and treat yourself to…
Here we go again. It’s September, and it’s time for our recurring event “From bubbles to passito in 40 minutes,” which we’ve been curating for several years now alongside the…
I always take part in, publish, and share initiatives like “Sbraciami 2024” with great pleasure. I like to think that this represents one of the beautiful sides of us Italians…
Over 800 wines tasted — proof of the increasingly strong participation and the clear trust Sardinian producers place in us. Among these, 385 samples earned a review, achieving a score above 90/100, confirming the truly impressive average quality level reached by the region’s wine production. (more…)
It’s one of those hot days — very hot — but not hot enough to make us hesitate for even a moment when Luca Costanzi, Food & Beverage Manager at…
I have always believed that the best way to present a product or a place is to think of it as an “experience.” Living a product or an activity in an immersive way has a completely different impact. Enjoying a product or any situation while being accompanied by a story always carries a special charm. (more…)
