How to spend 36 hours: where to stay, eat, drink and what to see

One of the most beloved dishes of Sardinian cuisine. We prepare it with expert guidance from Marina Ravarotto, head chef at ChiaroScuro restaurant in Cagliari

Researcher Massimiliano Fois has created a museum dedicated to Antoine de Saint-Exupéry, who celebrated his final birthday right here

A typical recipe from Aosta Valley, and beyond, whose origins are shrouded in mystery

Less than an hour’s drive from Courmayeur, Cogne is a paradise for food lovers

Before skiing, après-ski, and champagne make their return, there is a brief season when Courmayeur changes pace. Autumn is made of local producers, bread baked in village ovens, alpine cheeses, and walks among golden larches: a different, perhaps truer way to experience Mont Blanc

From the Dolomites to Tuscany, the spa becomes part of a hotel’s architectural vision, its relationship with the landscape and the guest experience

From bicycles and memorabilia both old and new to an extraordinary collection of pink jerseys signed by Giro d’Italia winners and shelves of cycling books: just outside Como, a museum celebrates the sport that helped shape Italy’s history.

Alessandro Vitale once dreamed of becoming a tattoo artist. Instead, he began turning London balconies and rooftops into gardens, building a new life around growing food, composting and reducing waste

Bologna’s iconic pasta dish gets a notarised standard for its stock—but traditionalists are up in arms over a surprise ingredient

Traditions and the avant-garde: where to taste the stars of autumn

A recipe for the iconic dish, made here with button mushrooms and honey mushrooms

From a contemporary osteria to a century-old trattoria, three restaurants serving the best of Tuscan cuisine, with tradition and a few unexpected twists

A simple, flavourful dish for any season, made with preserved fish, fresh or canned tomatoes, and a touch of pepper or chilli

A culinary historian charts the long journey of cheese-covered pasta—from medieval recipe books and African American cooks to Kraft’s iconic box during the Great Depression

Recognised by the Michelin Guide with a Bib Gourmand, these restaurants pride themselves on offering excellent value for money

Also known as "bread dumplings", these traditional mountain dumplings were originally created as a way to use up leftover stale bread

From Alpine lakes to Apennine beech forests, through chestnut groves, ancient woodlands, and villages, all the way to the forests at the tip of the Boot

From Lucca to Grado, via Courmayeur and Merano, here are some of the best places to unwind