The authoritative online newsletter about the wines of Italy
Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

Your Italian Food, Wine and Travel Newsletter
There's a lot more to Italy than what's fermenting in the cellars, and many things influence the wines of the land. Cosa Bolle in Pentola looks at some of them, and also strays into other things (the arts, travels, politics and more...), in an attempt to answer your questions and help you get the most out of visiting Italy, one of the prettiest and most varied countries in the world.

Italian Food
In my features I relate my discoveries, discussing foods, wines, and the paths I follow. You may wonder why this, a site dedicated to Italian food, delves heavily into wines. Italy produces more wine per capita than any other country in the world, and until relatively recently wine was one of the most important sources of calories for the poor. This is no longer true, but to imagine an Italian table without wine is rather like imagining the night sky without stars or moon. You may also wonder about the travel angle. Though Italy is one country, it might better be seen as a collection of tiny states, each with its own history, culture and cuisine. One cannot hope to understand the cuisines unless one knows something of the culture and the history.