The ancient Greeks used to call Italy “Enotria”, in reference to the production of extraordinary wines.
Italy has always been synonymous with "good food," offering an unmistakable explosion of flavors and aromas. In addition to having one of the world's most famous cuisines, it also offers an immense variety of different regional dishes and recipes.
Visitors cannot miss the gastronomic and wine itineraries – journeys through Italy's wine and gastronomic culture, in search of ancient recipes, genuine products and simple cuisine.
World-renowned products such as Parmigiano Reggiano (Parmesan cheese), Modena balsamic vinegar, pesto from Genoa, buffalo mozzarella from Campania, truffles from Alba, pasta and pizza are just some of the symbols that make up Italy.
Wines, those noble ambassadors of Italian excellence in the world, should not be neglected.
The pleasure of tasting a good wine in its native environment is incomparable – a glass of Chianti or Brunello di Montalcino in Tuscany, of Barbera or Barolo from Piedmont, of Prosecco di Valdobbiadene in Veneto, of Lambrusco from Emilia Romagna, the wines of Sicily, the white wines of Friuli and Trentino-Alto Adige, or the great reds of Valtellina.
The ancient Greeks used to call Italy “Enotria”, in reference to the production of extraordinary wines. It would be impossible to list all the characteristics of Italian wines, sought after around the world for their variety and quality.
Italy is a world of tastes that excite the palate, eyes and heart.
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