Planning guides: what is in season, which region to choose, and how to get there.
Croatia's wine grapes explained: Malvazija and Teran in Istria, Plavac Mali, Pošip, Grk and Babić in Dalmatia, Graševina in Slavonia, what they taste like and where to taste each.
Split vs Dubrovnik for food and wine: markets, food tours, cooking classes, Kaštela versus Pelješac wine days, prices, and which to choose for a first trip.
Neapolitan vs Roman pizza: dough, oven, shape and texture, why one is soft and one crisp, pizza al taglio and scrocchiarella, and where to take a class in each city.
Trastevere vs Testaccio food tours in Rome: what you eat on each, morning versus evening, price and pace, and which to choose for a first visit or a second.
Cacio e pepe, carbonara, amatriciana and gricia: what each is, the ingredients they share, why carbonara has no cream, and where to eat or learn them in Rome.
Tuscany wineries without driving: small-group tours, private drivers, the buses and trains that reach Chianti and Montalcino, e-bike and Vespa options, and what each costs.
Florence or Siena for wine tours and food? What each city reaches in an hour, which tours leave from where, and a split-stay plan for a week in Tuscany.
Chianti, Montalcino or Montepulciano? How the three Tuscan wine areas differ in wine, distance, price and logistics, and which to choose from Florence or Siena.
A month-by-month guide to eating and drinking in Istria, Croatia: white truffle season, the Malvazija harvest, new olive oil, wild asparagus, and the festival dates in Motovun, Livade, Buzet and Poreč.
A month-by-month guide to eating and drinking in Italy: grape harvest, white truffles, new olive oil, Rome's artichoke season, Naples at Easter, and the festival dates worth planning around.