Snowy peaks, wood-fired stoves, and slow cooking define winter in the Italian Alps. The cuisine was shaped by altitude and cold: hearty starches (polenta, buckwheat pasta), rich alpine cheeses, cured meats, and long-simmered stews. Many icons carry EU quality seals like DOP (Protected Designation of Origin) or IGP/PGI (Protected Geographical Indication), guaranteeing origin and traditional methods. Below you’ll find what to eat, and where.
Author: Top Travel & Food Magazine
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Travel Alert: Flying to Italy After October 12? Europe’s New Biometric Border Rules Will Change Everything
Europe has officially entered a new travel era. Starting in October 2025, Italy and the rest of the Schengen Area are rolling out the Entry/Exit System (EES) — a long-awaited digital border control upgrade that replaces traditional passport stamps with biometric scans. So, if you’re a non-EU traveler heading to Italy or anywhere in Europe,…
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