Running until 6 December, the international fair brings people together around one of Italy’s most prized delicacies

A guide to the finest artisanal laboratories in the Tuscan capital

A dish made from leftovers that offers a small lesson in household resourcefulness. We prepare it with tips from chef Filippo Baroni of the Mater restaurant in Moggiona di Poppi.

A journey through the history of local cuisine, from the Este era to the modern day

It requires a long time to prepare. Here is how to make it, following the advice of Chef Maria Cristina Borgazzi of the Da Noemi restaurant in Ferrara

Fifty kilometres from Paris, an Italian woman and her Moroccan partner have opened a shop serving Italian specialties adapted to meet Islamic law — including Campania’s famous stuffed bread

The Hollywood star's venue will be located in Cotignac, Provence. The opening is scheduled for spring 2027

The continent’s dinner table spans a time zone of its own

From Ippolito Cavalcanti’s vermicelli to two rival Ischia accounts of the dish’s origins, via legends, brothels and a culinary dispute with Lazio

A classic of Neapolitan cuisine, named after the seaside neighbourhood of Santa Lucia in Naples. This version is made with tips from chef Luigi Lionetti of Cora, the restaurant at the Ara Maris hotel in Sorrento

From traditional favourites to inventive new takes, with recommendations from baker Francesco Arnesano

Rich, indulgent and unmistakably Bolognese. Here is the recipe for one of the city’s finest versions, served at Al Cambio restaurant

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

An exhibition at Palazzo Pallavicini in Bologna takes visitors on a journey back in time through the inventions of the Renaissance genius

Europe’s biggest celebration of the sea returns to Trieste. Already a Guinness World Record holder, 2026 Barcolana regatta brings together 500 events, a packed programme of races and a sailing village in the heart of the city

A food tour through the culinary traditions of this Adriatic city

They have been farmed in the Gulf of Trieste since Roman times, although the first official record dates back to 1732

From Lake Como’s whitefish to Lake Trasimeno’s freshwater cacciucco, a culinary journey exploring one of Italy’s lesser-known ingredients

A delicate, aromatic main course lifted by the distinctive flavour of fresh tarragon

At Borgo Egnazia, agronomist Angelo Giordano runs the Seed House – a seed bank dedicated to preserving biodiversity. Around 30 of the varieties grown in its gardens have already found their way onto chef Domingo Schingaro’s menu