Una rivista di cultura italiana
Photograph · Val d'Orcia, Toscana
The regions
L’Atlante
Six regions to begin with: Tuscany for the Renaissance, Piedmont for the cucina, Veneto for the water, Sicily for the volcanoes, Campania for the coast, Emilia-Romagna for the table.
Toscana
Chianti hills, Siena's Palio, and the finest olive oil country on the peninsula.
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Piemonte
Alba truffles, Langhe Nebbiolo, and the birthplace of the Slow Food movement.
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Veneto
The Venice lagoon, Prosecco's Valdobbiadene hills, and Palladian villas on the Brenta.
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Sicilia
Etna's volcanic reds, the Baroque of Val di Noto, and the most varied cuisine of any Italian region.
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Campania
Naples (pizza's home), the Amalfi cliffs, and the volcanic whites of Fiano di Avellino.
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Emilia-Romagna
Bologna's cucina, the Apennines of Parmigiano, and Modena's Ferrari.
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The season
The wine harvest begins, porcini in the markets, and the sea still warm without the crush.
The kitchen
Authentic regional recipes, from pasta to dessert.
Start planning
Routes our editors would take themselves, and the definitive lists to choose by.
The featured story
At six in the morning, on a wooden table older than most of the city's restaurants, a woman named Lucia Ferrari rolls a sheet of pasta thinner than a glove. She is 82. Her apprentice is 28. Between them stretches a craft that, for a generation, looked as if it might not find a second act. In Bologna, quietly, it has.
Read the featureThe reading room
The desks that read slowest and reward it most.
This week
Across cuisine, culture, travel, style, and the maestri who define them.
