The Matese and Don Alfonso 1890 have joined forces to bring the region's authentic mountain heritage to Michelin tables, creating a sustainable model for the future of local communities.

The support of the Iaccharino family

The Iaccharino family, founders of Don Alfonso 1890 in Sant'Agata dei Due Golfi, and one of Italy's most respected culinary dynasties, is sending a powerful message by lending its expertise and philosophy to the project "Cultural and Social Regeneration of the Historic Villages in the Matese Region - Castello del Matese and Letino."  Part of Italy's PNRR state-funded programme for the cultural and social regeneration of historic towns and villages, the project earned the backing of the Iaccarino family, whose commitment to biodiversity, organic agriculture and Southern Italy's gastronomic heritage is internationally acclaimed and celebrated. 

Don Alfonso 1890: protecting traditional agriculture

The Michelin-starred cuisine of Don Alfonso, Livia, Mario and Ernesto Iaccarino has taken the flavours of southern Italy to the world, from Macau to Marrakech's iconic La Mamounia and from Aukland to Toronto. The Iaccharino's support of the Matese Project, which brings together local restaurateurs and chefs, universities, producers, and tourism operators, sends a strong message of a shared belief that protects exceptional landscapes and traditional agriculture while providing a sustainable model for the future of local communities. 

Potatoes, truffles, rye and honey

The setting is as extraordinary as the vision. The Matese massif, which stretches across Campania and Molise, is a landscape of limestone peaks, ancient forests, mountain pastures and timeless villages like Castello del Matese and Letino. Cool summers, abundant spring waters and varied soils have shaped centuries of small-scale farming, preserving an exceptional biodiversity that today forms the foundation of the area's cultural identity and economic potential. Among Matese's finest treasures is the celebrated Black Truffle of Matese, recognized as a Traditional Agri-food Product (PAT) of Campania. All nine edible species of Tuber make this area one of the foremost for truffles in southern Italy. Equally prized is the Letino potato, cultivated at around 1,200 metres, while the local rye, cultivated since the Middle Ages, and wildflower honeys are also local Slow Food products.

Matese operators welcomed to the Don Alfonso cooking school

For the Iaccarino family these products embody authentic flavours and traditions that deserve to be protected and celebrated, and their involvement has given the Matese Project an influential voice. Don Alfonso 1890 recently welcomed Matese tourism operators into the restaurant's renowned cooking school, where they worked alongside Mario and Chef Ernesto Iaccarino and Ernesto's second Mario Pignatelli, to reinterpret the Matese's traditional mountain ingredients using contemporary culinary techniques. “Putting our experience at the service of the Matese means sharing techniques and a deep understanding of local ingredients, so that producers and hospitality professionals can become ambassadors for their land,- says Ernesto Iaccarino. -Learning how to respect and showcase a potato, rye or a truffle is more than just about cooking, it means nurturing a more sustainable and conscious future.”  

A catalyst for authentic tourism rooted in local identity

"The survival of traditional products and their future depend on our ability to place them at the centre and tell their story,- adds Mario Iaccharino. -Only by keeping this connection alive and strengthening the supply chain can we continue to bring the true character of our territories to the table." Bringing together scientific research, sustainable agriculture, world-class cusine, and with the support of visionary partners like Don Alfonso 1890, the Matese Project reinforces the idea that gastronomy, when embraced as a shared cultural heritage, is a powerful catalyst for regeneration, destination. promotion and authentic tourism rooted in local identity.

Forte dei Marmi with its timeless elegance has been enjoying renewed international attention. 

An upmarket Tuscan coastal resort 

Just last week The Telegraph featured Forte dei Marmi as "the upmarket coastal resort where chic Italians spend their summers," and Villa Costanza adds another compelling reason to rediscover this elegant corner of Tuscany where heritage, design and authentic hospitality come together in one of Italy's most enduring seaside destinations. 

A 16-room boutique hotel

Opened at Easter this year by Gian Luca Conti and Laura Cardella, the 16-room boutique hotel has been thoughtfully reimagined as an intimate retreat where the warmth of a private residence. Forte dei Marmi's heritage provides the perfect backdrop for Villa Costanza's contemporary interpretation of Tuscan elegance. Interiors by Michele Vitaloni and architect Marco Bernacca blend Carrara marble, brushed brass, delicate shades of velvets and carefully curated contemporary artworks to create calm, light-filled spaces. The 16 guest rooms and exclusive terrace suite are tranquil sanctuaries that balance artisanal craftsmanship with modern comforts.

Michelangelo used to source marble nearby

History is woven into every stay, and historian and former mayor Umberto Buratti says the villa was originally built for Admiral Costantino Morin before later becoming associated with the Agnelli family of Fiat fame. "Forte dei Marmi owes its origins to the marble trade that connected the Apuan Alps with the sea. Michelangelo famously travelled here to source marble for Florence, and over the centuries the town evolved from a working port into one of Italy's most refined seaside resorts, attracting aristocrats, artists, writers and industrialists."

Mediterranean fine dining

At the heart of the property is Maison Bistrot, a verdant garden restaurant where breakfast, lunch, aperitivo and dinner unfold beneath tropical greenery and palms. Chef Jonni Bertolacci's menu celebrates the Mediterranean, placing seafood centre stage while drawing on the flavours of the Tuscan hinterland through seasonal vegetables, aromatic herbs and carefully selected meats. The result is a cuisine that reflects the close relationship between the coast and the Apuan Mountains which can be seen from many of the rooms and the communal terrace overlooking the garden.

A traditional beach club and local attractions

The Villa Costanza experience extends naturally to the nearby Federico II Beach Club, where traditional canvas cabanas and iconic director's chairs recall the timeless elegance of Forte dei Marmi's beach culture.  Away from the beach visitors can explore chic boutiques, lively cafés and weekly markets, cycle beneath umbrella pines, or venture to nearby Pietrasanta, celebrated for its galleries, artists' studios and marble workshops. The dramatic Apuan Alps, Lucca and the Ligurian coast are all within easy reach, making Villa Costanza an ideal base for discovering northern Tuscany while Pisa International Airport is just a 35-minute drive away, and rail connections link the resort with Pisa, Florence, Genoa and beyond.  For information: www.villacostanzahotel.com

ITA Airways has launched new food and wine menus on its long-haul intercontinental flights.

A journey through the flavours of Italy's regions

Showcasing the excellence of Italy’s culinary and wine heritage, for an increasingly distinctive travel experience, the main new feature is the new Business Class menu, available on all intercontinental flights departing from Rome Fiumicino throughout the summer season. Designed to combine quality, presentation and seasonal ingredients, the new menu features carefully selected ingredients and draws inspiration from the distinct regional characteristics of Italy’s regions, offering a journey through their flavours and traditions.

Traditional first and main courses 

The meal begins with a Panzanella inspired by Tuscan tradition, accompanied by an appetiser of octopus and potatoes that evokes the flavours of Campania’s cuisine. Among the first courses, burrata-stuffed Scrigni pay homage to Puglia, while Fregola with pistachios, prawns and lemon celebrates the aromas and ingredients of the Mediterranean, with nods to Sardinia and Sicily. Among the main courses, two great classics of the Lazio tradition stand out: Saltimbocca alla Romana and Cuttlefish with Peas, while the journey concludes with a Ricotta and Sour Cherry dessert, a tribute to the most authentic flavours of the Lazio region.

A new Franciacorta wine

The recipes offer a contemporary reinterpretation of Italy’s culinary heritage, creating an authentic “journey within a journey” to discover the flavours, traditions and ingredients that define Italy, where innovation and tradition come together in a unique culinary experience. The Business Class experience is further enhanced by the introduction of Franciacorta Bellavista Alma Assemblage, which expands the selection of Italian specialities on offer on board. To round off the selection of bread and I&P Grand Cru Monte Freddo-Caninese extra virgin olive oil will become a permanent feature of the catering, following the positive feedback received during last year’s trial phase.

Ice cream in Premium Economy and Economy Class 

There are also new developments for Premium Economy and Economy Class passengers, who will be able to enjoy a new addition designed to make their journey even more pleasant: the introduction of ice cream, which will be served during the in-flight service. The 2026 summer season represents a phase of further consolidation and development of ITA Airways’ network, with a total of 72 domestic, international and intercontinental routes, and a schedule tailored to meet summer leisure demand, business travel and inbound traffic to Italy.

New routes and increased frequencies

Among the key new developments is the new route from Houston to Rome, the first direct flight between the two cities, which has recently been increased to five weekly flights. The summer network also includes new European and Mediterranean destinations such as Málaga, Valencia, Marseille, Mykonos, Alicante and Trapani, alongside seasonal routes to major tourist destinations and enhanced connections to southern Italy and the islands, confirming ITA Airways’ role in promoting Italy as a global destination. At the same time, the airline is continuing its expansion into Asia and the Middle East, with an increase in frequencies to Bangkok and Delhi and the resumption of flights to Tel Aviv, operated by Airbus A321neo aircraft and integrated into the network via the Rome Fiumicino hub.

Last month, American Airlines celebrated 30 years of flights to Rome, reaffirming its commitment to the Italian market.

Up to seven daily flights between the US and Rome 

The airline is in fact further expanding its service, offering up to seven daily flights between the United States and Rome during peak periods and it is launching a second daily flight between Philadelphia and Fiumicino, operating from 5 to 24 October 2026 with Boeing 787-8 aircraft. It will also extend the operating season for several strategic routes like the Chicago-Rome which is set to be extended from 24 October to 1 November 2026, operated by a Boeing 787-8, and the extension of the Miami-Rome service during the same period, operated by a Boeing 777-200.

"Offering even more options for transatlantic journeys”

“Italy continues to be one of American Airlines’ most important markets in Europe, and Rome plays a central role in our transatlantic strategy,- said José A. Freig, vice president of international and inflight dining operations American Airlines. -As we celebrate 30 years of operations in Rome, we are proud to continue expanding our operations in the Italian capital, which will include up to seven daily flights during peak periods, offering our customers even more options for their transatlantic journeys.”

A 10% rise in North American traffic

“The 30th anniversary of American Airlines’ presence at Fiumicino Airport confirms the strength and continuity of the link between the airline and the capital, a rapport that has grown stronger over time and which today translates into stable and structural growth in demand. In this context, the extension of operations to include the winter months is a further sign of market consolidation, as demonstrated by the 10% rise in North American traffic recorded in the first five months of 2026 compared to the same period in 2025,” said ADR’s Chief Aviation Officer, Ivan Bassato.