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.
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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.
Read the story

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

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.
Read the story

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

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.

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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.

Subscribe to the Newsletter

Tuscany | ITALY

FOOD | Vegetables

At Capannori, legumes tell the future of mankind.

In Marlia, the 2025 edition of Slow Beans transforms the market into a laboratory of biodiversity, community, and vision.

Calabria | ITALY

FOOD

The mountain women, guardians of the land and builders of community

In Campolongo di Mormanno, amidst the peaks of Pollino, stories survive that speak of resilience and community, like one of the symbols of the bond between man and nature: honey. A heritage behind which there are the people who have preserved it. And, in the mountain lands, very often these people are women.

Marche | ITALY

DRINK | Wine

Grenache of Piceno, the grape variety rediscovered that you don't expect

It has at least six synonyms, it is the seventh most cultivated grape in the world, and its origins are still the subject of archaeological research. Grenache continues to surprise, and it does so in a part of Italy with a great winemaking tradition, yet still capable of uncovering hidden gems: the Marche.

Metsovo | GREECE

FOOD | Cheese

Metsovo, where cheese tells the story of the mountains

Journey into the heart of Pindus and the Greek mountains, discovering authentic flavors that artisanal dairy products can offer.

Basilicata | ITALY

DRINK | Wine

Mastrodomenico vineyards, where viticulture is stronger even than wildfires.

In Rapolla, on Mount Vulture, Emanuela and her father cultivate the memory of the volcano and its wines. And of a land still to be discovered. Amid the sharing with the philosophy of FIVI and the flames of 2023 that could have represented the end of everything but instead marked a new beginning.

Florence | ITALY

EDITORIAL

Two years of Retrogusti. An (almost) serious interview with Artificial Intelligence

From the report of a "discovered niche" to the birth of the journalistic outlet: why we chose to give a voice to Italy's independents, among territorial sentinels and new international routes.