From the voices of Marco Oreggia and Laura Marinelli comes the story of a guide in constant evolution.

Flos Olei returns to Rome, reaffirming its role as an international observatory on extra virgin olive oil. The 2026 edition unfolds as a global journey encompassing 57 countries, 500 producers, 92 territorial maps and more than 760 selected oils. Numbers that confirm the guide, created by Marco Oreggia and Laura Marinelli, as the most authoritative map of high-quality olive growing worldwide. (more…)

Italy leads with 5 labels in the Hall of Fame and 13 in “The Best”.
Rome once again becomes the capital of Extra Virgin Olive Oil with Flos Olei 2026, the international guide that showcases the best of world olive growing through 761 labels from 500 producers across 57 countries. (more…)

In the heart of Rome, between the Pantheon and Piazza Navona, VICO Pizza&Wine brings a contemporary vision of pizza into a late-16th-century building rich in frescoed ceilings and historical details linked to the Tudor presence in the area. Within this setting, the project combines high-quality doughs, a carefully curated atmosphere and an approach to hospitality that is informal yet attentive. (more…)

Today we are with Alessandro Stocchi from the Parmigiano Reggiano Cheese Consortium, on the occasion of an event held as part of the DOPera DOP promotional campaign — a European project devoted to celebrating DOP excellence and the authentic stories behind it. A conversation that takes us on a journey through a product that is far more than just a cheese: it is a voyage through taste, time, and the very heart of Italy. (more…)

The historic dairy company Sorì, based in Teano, in the heart of the Caserta area, opens the autumn 2025 season with a calendar that blends artisanal know-how, innovation, and openness to international markets. For over 150 years a symbol of excellence in Mozzarella di Bufala Campana, the company embarks on a new season that moves between international fairs, local encounters, and communication projects dedicated to the world of pizza making and white art. (more…)

Some places feel suspended in time. Places where the sea is not just a landscape, but an invitation to slow down, breathe, and let go. La Dogana in Capalbio is one of these. More than just a beach club, it’s a true experience. A small oasis of informal elegance, where everything – from the décor to the aromas wafting from the kitchen – is designed to make you feel transported, far from the noise of everyday life. (more…)

Following the article "Con il Cuore nel Piatto: an emotional evening, hard to put into words..." In the video below, you'll find the first part, featuring interviews with Peppe Guida,…

It’s always very difficult to capture an event like “Con il Cuore nel Piatto” in words or on video. Every time, I tell myself I’ll do it—I plan rationally how to collect footage and images—but in the end, I get swept up by the evening, by the emotions, the food, and that something that makes this event truly unique. (more…)

“A simple gesture can make a difference”… Returning this year on June 26 is “Con il Cuore nel Piatto”, the event that brings together chefs, producers, and food lovers in the name of solidarity. An initiative that, edition after edition, continues to grow in participation and impact, reminding us how great cuisine can be a powerful tool for doing good. (more…)

The journey of “Con il cuore nel piatto” (With Heart on the Plate) continues — a charity dinner that brings together the world of haute cuisine and social commitment. Once again this year, the initiative confirms its ability to engage chefs, producers, restaurateurs, and enthusiasts, all united by a single goal: to raise funds for assistance and research projects in the field of rare and degenerative diseases. (more…)

I took part last year, and I couldn’t help but make myself available to Laura Marciani for the 2025 edition of “With the Heart on the Plate.” An event that is as difficult to describe as it is deeply fulfilling — in every sense — when you decide to experience it in person. (more…)