WHERE WOULD YOU LIKE TO BEGIN?
Four ways into Foodie Goes Travel.
A landscape shaped by water
A hotel shaped from within
A restaurant where one becomes many
A life between Umbria and Asia
What a Bottle Leaves Out
Before sunrise beside the Tiber, ten friends helped Claudia Rizza harvest the grapes for Terramante's first proper white wine. What followed revealed the labour, uncertainty, friendship and imagination that a finished bottle rarely shows.
The Plural of One
At UNE in Capodacqua, Giulio Gigli’s restaurant becomes a study of land, preservation and the many people behind a singular vision.
The Craft of Gelato in Spoleto
On a summer evening in Spoleto, a conversation with world champion gelato artisan Alessandro Crispini reveals a philosophy rooted in craftsmanship, family, continual refinement, and the art of making things properly.