Retrogusti - Food Tales

Apulia | ITALY
The "fairy tale" of Maffei, which goes from a small shop to an international giant of fresh pasta.
A journey into the world of craftsmanship, between hands and time. From the origins in Barletta to the innovation of vacuum packaging, up to global expansion: the story of a family business that has transformed tradition into the future.
Read the story
Calabria | ITALY
Pecorino di Monte Poro, the pastoral soul of the Tyrrhenian Calabria
On the plateau overlooking the Coast of the Gods, an identity cheese is born, a child of wind, pastures, and transhumance, now a Slow Food Presidia.
Read the story
Lombardy | ITALY
A journey and four stories in the heart of Villa d'Este
A breakfast chef, a sous chef, a pastry chef, and a second sommelier. Because behind excellence there are also stories, passions, and memories of the silent protagonists who make each guest's experience unique every day.
Read the story
Lombardy | ITALY
The dairy art of Andrea Bezzi among the peaks of Valcamonica
At Case di Viso, the tradition of Silter is preserved. This is how Case di Viso cheese is born, among high-altitude pastures, raw milk, and aging that spans years.
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Travel with Retrogusti

Discover stories, people, and moments from the world of taste, also on Instagram.

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Travel with Retrogusti

Discover stories, people, and moments from the world of taste, also on Instagram.

Follow @retrogusti on Instagram

Discover the details

Travel with Retrogusti

Discover stories, people, and moments from the world of taste, also on Instagram.

Follow @retrogusti on Instagram

Travel with Retrogusti

Discover stories, people, and moments from the world of taste, also on Instagram.

Follow @retrogusti on Instagram

The latest stories

Karuzi | BURUNDI

FOOD

Slow Food in Burundi, where the relationship between land and people is being rewritten

Training, gardens, and the protection of local varieties drive a food model rooted in the local area and active participation

Tuscany | ITALY

FOOD | Chef

BEHIND THE PLATE - Chef José Ferrer Da Silva Carvalho

From marine biology to the kitchen, via the United States, the journey of the Brazilian chef who is now the leading figure at Ciblèo in Florence.

Highlands | Scotland

DRINK | Spirit

Scotland, where whisky is almost sacred

A journey through Speyside, one of the most beautiful areas of the Highlands. Nature, distilleries, tradition, and food pairings. An immersive sensory experience in local culture.

Porto | PORTUGAL

DRINK | Wine

The cork, guardian of the bottle and the… aftertaste

Behind a great wine are the agronomists, the vineyard workers, and the winery team. But the role with the greatest responsibility—that of preserving the flavor—belongs to the cork.

Veneto | ITALY

DRINK | Wine

The appeal of reverse pairing, when wine leads the kitchen

Food pairing and mindful tasting: start with the bottle to build a dish. To discover and remember that not everything at the table has to be decided in advance.

Veneto | ITALY

DRINK | Wine

The teamwork of Venetian winemakers

Among indigenous grape varieties, generational renewal, and the defense of its own identity, there is a “different” Veneto that is building a model far from the logic of industrial winemaking.

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Short, intense, and surprising stories about food and wine that evoke emotions. Preview articles, events, itineraries, and experiences.

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Subscribe to the Retrogusti Newsletter

Short, intense, and surprising stories about food and wine that evoke emotions. Preview articles, events, itineraries, and experiences.

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Apulia | ITALY

FOOD | Pasta

The "fairy tale" of Maffei, which goes from a small shop to an international giant of fresh pasta.

A journey into the world of craftsmanship, between hands and time. From the origins in Barletta to the innovation of vacuum packaging, up to global expansion: the story of a family business that has transformed tradition into the future.

Calabria | ITALY

FOOD | Cheese

Pecorino di Monte Poro, the pastoral soul of the Tyrrhenian Calabria

On the plateau overlooking the Coast of the Gods, an identity cheese is born, a child of wind, pastures, and transhumance, now a Slow Food Presidia.

Lombardy | ITALY

FOOD | Chef

A journey and four stories in the heart of Villa d'Este

A breakfast chef, a sous chef, a pastry chef, and a second sommelier. Because behind excellence there are also stories, passions, and memories of the silent protagonists who make each guest's experience unique every day.

Lombardy | ITALY

FOOD | Cheese

The dairy art of Andrea Bezzi among the peaks of Valcamonica

At Case di Viso, the tradition of Silter is preserved. This is how Case di Viso cheese is born, among high-altitude pastures, raw milk, and aging that spans years.

EUROPE

DRINK | Wine

PIWI grape varieties, beyond the frontier of traditional wine

From phylloxera to new climate challenges, resistant varieties are redefining the concept of identity and sustainability in the vineyard.

Tuscany | ITALY

FOOD | Chef

BEHIND THE PLATE | Chef Gioacchino Pontrelli

From Scafati to Forte dei Marmi, from the traditions and tastes of Campania to the Tuscan realm of which it has been a part and guide for 40 years. Pontrelli is the main protagonist of the new Retrogusti series that each month features a chef, their philosophy, their world, and their cuisine.