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So, the winner of the succinct email award goes to a reader who asked this question:“So, why Barolo?” Why did the reader ask this? I will assume it is because of last week’s column, in which I admitted that when I decide to spend a lot of money on a single bottle of wine, it is usually a Barolo. So, fair question: What’s so special about Barolo?Sometimes simple questions require long answers. First, for those of you who aren’t familiar with Barolo, it is a Denominazione di Origine Controllata e Garantita (DOCG) in the northern Italian region of Piedmont. DOCG is the equivalent of the French “appellation,” which dictates rules wineries must follow if they want to use the appellation name on the bottle. These laws deal with such things as what grape varieties can be...

FOR all intents and purposes, Carlton restaurateur Tony Nicolini's latest venture in Mornington — a deli, produce store and pizzeria — could be in the heart of Naples, Rome or Florence. The aroma coming from the pizzeria, the bustle of the dining space and...

For many museums, the prospect of a United States attorney swooping in to seize a painting on loan from a foreign institution on suspicions that it had been looted by the Nazis would be a potential public relations and diplomatic nightmare. For the Mary Brogan Museum of Art and...

The time has come to absorb some more Italian into your vernacular. Italian grape varieties are popping up on wine lists and bottleshop shelves everywhere and sooner or later you're going to have to know if vermentino is a white or a red. Traditionally Australia has been dominated...

ISTRIA, Croatia — Most of my friends drew a blank when I told them that autumn is when Istria does a dead-on imitation of Italy. First, they had never heard of Istria; second, they couldn't understand why I would choose ersatz Italy over the real thing; and third, they were...

Anthony Giglio is a wine expert that wears many hats - he's a sommelier, journalist, author and educator all wrapped in one. Giglio currently serves as a wine columnist with La Cucina Italiana magazine, a writer with Food  Wine magazine, and a contributing editor with Wine ...

There’s a big restaurant trend towards comfort food, which is a bit strange, since when has comfort food ever not been popular? The trend, to be honest, is more about the fact that now you can get $25 mac and cheese at the latest hipster faux-diner, when in the past you could...

Vinitaly will push the links between Italian food and wine at the Hong Kong Trade Development Council Wine and Spirits Fair in November. Speaking to the drinks business, Stevie Kim, general coordinator of Vinitaly International, said that the Italian lifestyle and cuisine was the best...

Autumn is the season to visit the Piemonte. The spectacular arc of the Alps to the north and west have received their first of many heavy coats of snow and the ubiquitous rolling vineyards, the harvest done, are a tapestry of orange, red and gold. The crisp air, whether it's clear...

It's been very encouraging to see the white wines of northern Italy, generally crisp and food-friendly, start making major inroads on these shores. From Friuli's lovely blends and Alto Adige's steely offerings in the east to Piedmont's bracing bottlings in the west,...

Italy-based MSC Cruises is paying homage to its homeland with a series of cruises based around Italian food and wine.The Italian cooking school "La Prova del Cucco" (Italian for "The Chef's Challenge") is the basis for an Italian television series -- and now a...