Little-known destinations, forgotten villages and whole regions to discover before everyone else does. The antidote to overtourism, one guide at a time.
Mantua holds one of Italy's most original cuisines — sweet and savoury entwined, noble and peasant at once. A guide to eating here properly.
Jul 11, 2026
A food guide to Orvieto: umbrichelli with truffle, roast pigeon, Orvieto Classico DOC and cellars carved into the tuff. Eating here is an ancient ritual.
Jul 11, 2026
From pasta con le sarde to morning granita: a guide to the authentic flavours of Cefalù, among Norman alleys, the old port and the Madonie hinterland.
Jul 11, 2026
Pasticciotto, ciceri e tria, horsemeat stew: Lecce is one of southern Italy's great food capitals. A guide to genuine Salentine cuisine, neighbourhood by neighbourhood.
Jul 11, 2026
In Trieste, food tells centuries of borders: jota and goulash, Central European cafés and Carso wines, in a city that resembles nowhere else.
Jul 11, 2026
Food guide to Tropea: red onion IGP, fileja pasta with nduja, grilled swordfish and Pizzo tartufo gelato. Where to eat well by the Calabrian sea.
Jul 11, 2026
Matera's cuisine is born from stone and necessity: IGP bread, cruschi peppers, crapiata and lamb. A guide to the authentic flavours of Basilicata.
Jul 11, 2026
Maratea rewards those who stay two full days: ancient alleyways, a hilltop Redeemer, sea caves and black-sand beaches on Basilicata's secret Tyrrhenian shore.
Jul 11, 2026
A 2-day itinerary through Pitigliano, Sovana and Sorano: Jewish ghetto, Etruscan sunken roads and Saturnia hot springs in the hidden Tuscan Maremma.
Jul 11, 2026