7 entries
Wine estates, olive oil, regional cooking and the producers behind them.
What comes to the table says a great deal about a place. We explain designations of origin, introduce wine estates and producers and tell you how to visit them.
Food and wine · Amalfi Coast
The Sfusato Amalfitano grows on terraces under chestnut frames and has been protected as Limone Costa d’Amalfi since 2001. What the rules prescribe, when the season is and what must be on the label.
Food and wine · Tuscany
Sleeping where the wine is made: a holiday apartment at the edge of the vine rows and a wine resort are worlds apart. A guide to wine regions, kinds of accommodation and the questions to ask before you book.
Food and wine · Tuscany
Black rooster, three tiers, eleven place names: the label of a Chianti Classico says more than you might think. What the terms mean according to the consortium, and how to choose in the shop and on the wine list.
Food and wine · Lake Garda
On Lake Garda, olives grow at one of the northernmost limits of their cultivation, alongside three very different wines. What lies behind Garda DOP, Lugana, Bardolino, Chiaretto and Valtènesi, and how to taste them on the spot.
Food and wine
A glass before dinner with a few nibbles: how the aperitivo works, where vermouth, Spritz and Negroni come from, and what ends up in the glass in Tuscany, on Lake Garda and on the Amalfi Coast.
Wine estate · Radda in Chianti
Fortified wine village near Radda in Chianti with organically produced Chianti Classico, rooms, villas, an osteria and a cooking school.
Olive mill · Soiano del Lago
Olive mill in the hills of the Valtènesi with tours, olive oil tasting, picnics under olive trees and a bistro.
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