cheese and Wine Italy

Two months to ideally traverse Italy, following the rhythm of the grapes and the birth of wine: from the earliest harvests for white and sparkling wines to the later harvests, from the vineyard to the cellar, from pressing to fermentation, from the aromas of the must to the first tastes of a wine taking shape.

A nine-day, small-group journey from baroque Lecce to the white towns and Matera—meeting the producers behind every glass, olive oil, and plate.

Puglia, the sun-drenched region at the heel of Italy’s boot, offers a unique experience for anyone passionate about food and wine. Known for its rich agricultural heritage and centuries-old culinary traditions,

Some say there are over 500 grape varieties in Italy. I have heard there are 750. If you have thoughts on this, let me know. Here are ten lesser-known varieties that are making a comeback.

Agriturismo ( “agriturismo,” from agricoltura + turismo) is Italy’s farm-stay model: hospitality that’s tied to a working agricultural business.

Valpolicella is a renowned red wine region in Veneto, northern Italy, near Verona and Lake Garda, known for producing diverse styles from Corvina, Rondinella and Molinara grapes.