Partner Content
by Italy Magazine Staff |
Soft, hard and somewhere in between, the types of pecorino are innumerable and produced in nearly every region of Italy. They’re aged in caves and with…
by Italy Magazine Staff |
In Italy, less is often more.
Coffee can be a shot of espresso served in a small cup. Dinner can be a plate of pasta with tomatoes and olive oil.…
by Italy Magazine Staff |
Early spring is a magical time in Piemonte (Piedmont). Gardens at the House of Savoy’s former royal residences around Turin or the Oasi Zegna in Biella and far…
by Italy Magazine Staff |
Buying property abroad can be a magical experience, but it’s a minefield if you’re not suitably well-versed in local laws, regulations and processes. In Italy…
by Italy Magazine Staff |
Presented by: Italian Citizenship Assistance
There’s a lot written about the benefits of obtaining Italian citizenship as a means to living and setting up…
by Italy Magazine Staff |
In partnership with: Kitchen Table Travel
We don’t need to extol the romantic virtues of owning your own home in Italy. As anyone who has opened Under the…
by Italy Magazine Staff |
There are countless tour companies claiming to show you the “real Rome,” to help you “beat the crowds” and reveal “hidden secrets.”
As anyone who has…
by Italy Magazine Staff |
Limoncello is — for many visitors to Italy — a quintessential holiday drink. It’s synonymous with long, languid dinners in southern Italy, a marker to signal…
by Italy Magazine Staff |
One of the greatest delights of any trip to Italy is strolling through the markets picking up the finest products, ingredients and delicacies. Wherever you are…
by Italy Magazine Staff |
For Italian cars, like fine red wines or Parmigiano Reggiano, it helps to be a little bit older.
So says Silvia Sanremo, head of administration at Italian…
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