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Food & Wine
Wineries, restaurants and the flavours of the 19th hole.
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Food & Wine
Cooking classes at luxury resorts
Tortelli on Wednesday, gnocchi on Thursday, tagliatelle on Friday: at Villa d'Este the pasta class runs to a precise calendar, and four luxury resorts offer an afternoon that needs no golf bag.
7 min read
Food & WineApulia: Primitivo and the cooking of the masserie
Primitivo di Manduria must be at least 85% Primitivo, cannot exceed 18 grams of sugar per litre, and the Riserva spends two years in the cellar: yet in Savelletri, where you sleep in masserie with a golf course, that wine is not made locally.
6 min read
Food & WineSouth Tyrol: wines and the autumn Törggelen
Between 200 and 1,000 metres above sea level, across 5,860 hectares, South Tyrol makes 65% white wine; and from early October to late November the farmsteads open their Stuben to the festival of new wine and chestnuts, the Törggelen.
5 min read
Food & WineTuscany: Chianti, Brunello and Bolgheri between rounds
At Montalcino the stake on the last hole is a magnum of Brunello; at Vinci the estate beside the course bottles wine and olive oil. In Tuscany golf and wine meet in specific places, while Bolgheri remains a destination above all for the glass.
5 min read
Food & WineOlive mills to visit near Italy's golf courses
A free one-hour visit with a tasting of Garda PDO oil: it is offered by a cooperative in San Felice del Benaco, in the Brescia area where GardaGolf and Bogliaco are played.
5 min read
Food & WineEtna wines for golfers in Sicily
On Etna the vines grow on narrow terraces carved into the lava and tended by hand; in Castiglione di Sicilia, amid those same lava flows, there is an 18-hole golf course. What to know about the wines before sitting down to dinner after your round.
4 min read
Food & WineAperitivo after golf, region by region
A count from Fiesole asked the barman to add a little gin to his usual Americano: from that order, in Florence, the Negroni was born. Every Italian region has its own way of ending a round, and here are four stops.
6 min read
Food & WineLocal food and wine to bring home after a golf holiday
Since 12 April 2025, anyone returning to Great Britain from the European Union can no longer carry cheese, cured meats or other dairy in their luggage: South Tyrolean speck and pecorino bought on holiday will not get through the border, even if purchased at duty free.
5 min read
Food & WineBarolo and Barbaresco for golfers
The municipality of Cherasco, where an 18-hole course borders the hills, is one of those allowed to produce Barolo. Barbaresco means crossing the Tanaro, and to play golf you need to know where to stop first.
5 min read
Food & WineItalian wines to give a golfer
At Castiglion del Bosco, in Montalcino, the nineteenth hole is a short par 3 where anyone who wants to settle the match plays for a magnum of Brunello: a gift for golfers that the club has already invented.
6 min read
Food & WineItalian coffee explained to visitors on holiday
Ask for a cappuccino in Trieste and you will be served a caffelatte; order a «capo in b» and a macchiato arrives in a small glass: Italian coffee has rules that no menu explains.
6 min read
Food & WineWhat to eat before and during a round
A small snack every four holes: that is the rule an accredited sports dietitian gives golfers, because a round lasts hours and blood sugar, unlike your score, cannot be recovered on the 18th.
4 min read
Food & WineValpolicella and Garda: wine and golf
Sommacampagna, Villafranca di Verona and Peschiera del Garda: three municipalities named in the official list of Custoza, the white wine of the Garda moraine, and each has an 18-hole golf course.
5 min read
Food & WineThe nineteenth hole: the restaurants of Italian golf clubs
At La Mandria the club menu is split into a “Blue Route” and a “Yellow Route”, like the two eighteen-hole courses. It is not the only club where the table says something about the place: here is where the nineteenth hole is worth a reservation.
7 min read
Food & WineFranciacorta: tastings after the round
After the eighteenth green, in Franciacorta the scorecard gives way to a wine list: Satèn, Brut and Rosé are styles of wine before they are the names of the three nine-hole loops at Corte Franca, Lombardy.
6 min read
Food & WineLakeside restaurants after golf
On Lake Garda an osteria with a terrace over the water, on Lake Como a veranda facing the lake, on Lake Maggiore a gourmet table looking out to the Islands: where to dine after your round without straying far from the courses.
6 min read
Food & WineThe chefs of Italy's golf resorts
Five tables and two Michelin stars: at the Hotel Castel, above Merano, the fine-dining restaurant serves only a handful of guests each evening, but among hotels for golfers it is not the only kitchen with a distinct name behind the stove.
6 min read
Food & WineWineries with a golf course
Ferruccio Lamborghini left tractors and cars for the vineyards of Panicale: the first vintage dates from 1975, the golf course from 1991. It is the most singular of the Italian estates where wine and greens share the same land.
6 min read
Food & WineMichelin-starred restaurants near golf courses
A two-star restaurant with only five tables, a 15-metre window over the Merano basin and, half an hour away by car, a nine-hole course beneath a castle. Five starred tables, all inside a hotel with a course within reach of a tee time.
7 min read
Food & WineSardinia: Vermentino and Cannonau
In Sardinia, the Vermentino poured in Porto Cervo has a boundary set by law: to carry «di Gallura» on the label, the grapes must grow on granite soil no higher than 500 metres above sea level, in one of the 23 municipalities named in the production rules.
6 min read