In Trieste and the Meaning of Nowhere, travel writer Jan Morris described the city’s many faces and “ambivalence”, maintaining that, unlike most other Italian cities, it has “no unmistakable cuisine”. But I had come to Trieste to experience, if not a cuisine, then a culinary tradition which, to me at least, does seem unmistakable: the osmiza scene...
READ MOREDid you know that Sicily produces over 90% of all prickly pears in Italy—and is one of the largest exporters in Europe? This humble cactus fruit, once considered peasant food, has become a true symbol of Sicilian summer, adorning landscapes, inspiring legends, and even appearing in haute cuisine. In a world increasingly fascinated by exotic superfo...
READ MOREBehind Spain, Italy is the second-largest global olive oil producer. For centuries, olive trees have thrived in the climate of the Mediterranean. Italy and the areas of former Ancient Rome have been growing olive trees since antiquity, dating as far back as 4,000 B.C. It's no wonder that Italian olive oil is a prized commodity all around the world....
READ MORESeptember becomes italy’s second summer AI in the fields: how Italian project Biosmart is reshaping agriculture Italy opens the first plant in the world that recycles diapers and sanitary products Milan leads the way of global walkability ranking cities School year 2025-26 in Italy: no phones, new conduct grades, updated exam Italy’s foreign mini...
READ MOREArtificial intelligence is now making its way into agriculture - and even onto tractors themselves. GeoInference, a company based in Italy, has developed an AI-driven computer vision system called BioSmart. Its goal? To provide remarkably precise estimates of both the quantity and quality of fruit and vegetable yields. Traditional farming methods r...
READ MOREItaly’s agri-food sector strengthens its lead in Europe The state of Italian soccer: improving finances, rising women’s game, but stadiums lag behind Back to the peaks: how Italy’s mountains are calling people home Beyond the garden: past, present and future of Italian exports Quality, concern, and ethics drive Italian growing commitment to susta...
READ MOREA harvest of 45 million hectolitres with a quality ranging from good to excellent. These are the Coldiretti predictions for the 2025 vintage, with harvesting already underway in Sicily and expected to finish no earlier than November with the Nerello grapes. In such a delicate phase, the quantity might pose a challenge (last year saw 44 million hect...
READ MOREIt starts with a bite: a cherry still warm from the tree, a tomato sliced open on a cutting board, its scent filling the room. This is the Italian food the world falls in love with—not just for its flavor, but for its feeling. Because here, food isn’t engineered or anonymous. Each fruit or vegetable carries a story, a dialect, a region. This biodiv...
READ MOREThe 2025 Spighe Verdi (Green Spikes) awards for rural Italian municipalities have been announced. This tenth edition includes 90 towns—an increase from last year’s 75—with 17 new entries and 2 towns dropping off the list. Spighe Verdi is a national program by FEE (Foundation for Environmental Education), the same organization behind the internation...
READ MORETuscans are so proud of their seasonality that entire communities throw dinner parties for individual ingredients via food festivals called sagre. Think local fundraiser dinners with folk music, often held outside the city center, with menus focused on a seasonal specialty — from truffles to artichokes to fava beans and even wild nettles. Keep your...
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