Framed to the northwest by the towering rocks of the Alps and cradled to the south by the rounded slopes of the Apennine mountains, Piedmont's diverse and varied terrain lends itself to varied and diverse wine growing opportunities. From Barolos to Barbarescos, sparkling Moscato Biancos to crisp Cortese wines, there's good reason for the Piedmont wine region to be among the most celebrated in Italy.

Stretching into the gentle embrace of the Adriatic and Mediterranean Seas, Italy's heel is fortuitously graced with a long sun-drenched coastline and diverse landscapes. With fertile, limestone enriched soils, Puglia's hot dry climate makes it deal for growing wine grapes. Delivering rich, bold reds and acidic, mineral whites, explore the exquisite wines produced in Italy's second largest wine region.

Tucked into the hillside of Monte Samuel Pizzuto, Grottaglie, also known as "the city of ceramics," has been home to ceramicists for centuries. Surrounded by deep ravines and cool caves, the clayey earth of this charming Northern Puglian town has been worked by human hands since at least the Classical Age (8th-6th Century BC). Later settled by ancient Greeks and Romans, the charming town was put on the map for its ceramic production during the Middle Ages.

From wild foraged to farm harvested goods, the Sicily's year-round production makes it a true cornucopia of fresh, high quality produce. As a result, Sicilian food traditions and heritage are deeply rooted in the natural cycles of the island’s productivity, giving Sicilians an endless list of exceptional recipes to enjoy throughout the year. We’ve pulled some of our favorite bites together to help dip your toes into the wonderful, endless pool of Sicily’s most celebrated dishes.

The world of wine can be complicated and overwhelming, but it doesn't need to be. Check out our guide to Sicilian wine and discover the wines of Sicily and what makes the island an ideal growing region. Includes delicious pairing suggestions as well.

Bona Furtuna has collaborated with Sandro’s Restaurant to create the delicious Carciofi alla Romana dish. Sandro Fioriti has been sharing deliciously authentic Roman trattoria food around New York City for over 30 years.

Nestled into a street corner in the quaint village of Filaga, Sicily, family-owned and operated Filaga Da Giacomino has been pleasing locals with their traditional pizza offerings since 1982. Located about a forty minutes drive east from the Bona Furtuna Farm in Corleone, this Trattoria Pizzeria has also become known for it's variety of delectable mushroom dishes.

Chef Ignazio Falleta has made his restaurant, La Mulinella, a destination off the beaten path worth visiting in central Sicily.