Consisting of several routes connecting Italy to Switzerland through mountain passes and beautiful valleys, it has a memorable history and became part of the UNESCO World Heritage List in 2008 thanks to its spectacular uniqueness. Always active, the Rhaetian Railway is a true tourist destination, an exciting experience amidst unique landscapes to be enjoyed from an unparalleled perspective.

Discover the Italy you never knew

A pedal-powered adventure that you will never forget: here is an itinerary that links La Spezia to the villages of the Cinque Terre along the Ligurian coast, amidst landscapes that suddenly appear around a bend and views of the sea that will make you widen your eyes in wonder. You will cross terraced vineyards that man has wrenched from the rock and are now a UNESCO World Heritage Site. Don't be frightened by the climbs, they will be worth it.

Rich in art and history, characterised by a mild climate all year round and a postcard-perfect sea, envied the world over for its exceptional traditional cuisine and loved for its hospitality: let yourself be seduced by Campania, a land of intense colours and coastlines dotted with bays, inlets and cliffs, that will fill your eyes and heart.

The Po Delta is one of the most fascinating natural sites in Italy. What's more: it is a unique and special site. Nowhere else in Italy can you find so many environments in such a small space: sand dunes, with typical Mediterranean scrub vegetation; ancient pine forests with a classic umbrella shape; salt flats, some of which are still in operation; brackish water lagoons, which host flourishing fishing and aquaculture activities; and again, marshes, reeds, flooded forests, wet meadows and the open sea. It is logical, therefore, that this exceptional diversity of ecosystems is home to many animal species: in particular birds, over 300 species (a national record), which among the meanders formed by Italy's longest river find a place to breed, a feeding site during migration, a refuge to spend the cold season. Flamingoes, herons, ducks, geese, waders, birds of prey and small marsh birds can be spotted in large numbers throughout the year along the delta's many small roads, its paths, its beaches, or even riding a bicycle, a horse or a boat. The Po Delta, which is protected by two regional parks (one in Veneto and one in Emilia-Romagna) and by various international conventions, is therefore a perfect place for those who are already keen birdwatchers but also for those who simply enjoy observing wildlife in its natural environment. This is also because it is easy to visit: the infrastructure is extensive, and the accommodation and catering options are wide and varied. All that remains is to start searching for the best sites.

Choosing a city other than your own for a period of smart working has countless advantages. You break out of your routine by exercising your flexibility, you can find many activities to do in your spare time while broadening your mind and, perhaps, your friendships. Take a walk in the city centre before starting your working day, have lunch in a charming place before going back to work or have an aperitif at the end of the day to experience a bit of the city. Those who love sport and physical activity have at their fingertips many facilities in which to train or relax before or after a busy working day. Gyms, sports centres, indoor or outdoor swimming pools, tennis clubs and beach volleyball courts that can be booked last minute: in Italy you really are spoilt for choice with so many state-of-the-art facilities equipped with all the necessary amenities. If you’re looking for suggestions for a spot of recreation after work, to relieve tension or keep fit, here are the best facilities that you can book even at the last minute in the biggest Italian cities, without the need for a membership.

Pizzerias, trattorias, farmhouses, taverns and wine bars: Italian cuisine satisfies every palate, even the most difficult.

Emilia-Romagna to see and to eat: and if you have ever visited its towns and villages, you know what we are talking about: the excellent cuisine it offers. Seasonal, quality ingredients combined with the skilful art of those who continue to prepare traditional dishes using recipes handed down through generations. The result is celebrating the monuments and history that have made this region great, the world now bows before the art of good living of this territory, home to a Food Valley rightly considered a Mecca for lovers of good food.

Pesto Genovese, with its simple and genuine ingredients, is without a doubt one of the foods that has helped spread the word about typical Ligurian products around the world. Creamy and with an intense and characteristic flavor, Pesto Genovese is a perfect accompaniment to first courses like pasta and potato gnocchi. It has a simple, but strict, preparation, with roots in ancient tradition.

You have to know something here: there is no chance that you will be on holiday in Palermo, or even just passing through the city, without someone offering you 'u pani c'a meusa, looking at you ruefully when you raise an eyebrow as soon as you hear the translation of the name of this very popular street food: bread with spleen. It is a soft sesame bun, or cimmino as they say here, stuffed with calf spleen, lung and sometimes trachea, first boiled or steamed, then fried in sugna, or lard. And that is exactly the scent you will smell as you stroll through the old town and through the city markets.

Typical of the Lazio coastline and the areas of Rome, Viterbo and Latina, the Roman artichoke was the first vegetable in Italy with Protected Geographical Indication at the EU level. It has an age-old tradition, with recognised therapeutic properties. From December to May, it is the undisputed star of regional markets, lending itself to countless recipes. Let's tuck in!

If you know French, you will be able to better understand the Piedmontese cuisine, influenced for centuries by our cousins from across the Alps and neighbouring Ligurians, travellers and traders. Begin your gastronomic journey with agnolotti and its variations, stuffed according to the area Also try pumpkin gnocchi and chestnuts and Tajarin, thin taglioini with a bright yellow colour due to the presence of numerous egg yolks. Then move on to the bagna cauda, made with anchovies, oil and garlic, where you can dip vegetables such as peppers, cabbage or cardo gobbo di Nizza Monferrato. A taste of fritto misto with liver is a must, sweetbreads, cervella, veal rump, amaretti, a mouthful ofbrasato al Barolo or Gattinara and another of boiled meat with Bagnet verd (mix of parsley, garlic, salted anchovies, stale bread, vinegar and extra virgin olive oil). Munching on a breadstick, created here, try Toma and Castelmagno cheeses, as well as salame d’asino and Salsiccia di Bra. Since you're there, enjoy some dishes flavoured with the Alba White Truffle, one of the most prized, and expensive, products of the nation's gastronomy. Ready now for a shower of sweets? Starting with gianduiotti, first invented in the mid-19th century, with cocoa, sugar and hazelnuts from Piedmont; followed by baci di dama; Krumiri from Casale Monferrato, whose shape resembles a pair of royal moustaches, those of Victor Emmanuel II, whose death happened to coincide with their birth in 1878; lingue di gatto, created in Paris in the 1920s, the Bonet, a typical spoon dessert from the Langhe.And then the Nocciolini di Chivasso, the Meliga pastries, the Tronchetto di Natale, the focaccia di Susa, the amaretti. For wines produced in Langhe, Roero, Astigiano, Monferrato, Colli Novaresi and Canavese, a Treccani is necessary. We recommend the four most famous reds, Barbera, Nebbiolo, Barolo, Barbaresco.