Somm at Your Service

Creating an enticing charcuterie board is an art that combines flavors, textures, and aesthetics for a delightful culinary experience. Learn five easy tips to master the art of assembling a charcuterie board that will be the talk of the party.

We've taken you deep into the Langhe's famous wine cellars, but this region is equally a capital of exquisite cuisine… a place where food and wine are inseparable. Today, we introduce a visionary who embodies this dual heritage: Silvia Martini. A mother and artisanal farmer, Silvia transforms the IGP Nocciola Trilobata (one of the world's finest hazelnut) into a range of delicious farm-crafted specialty foods. Discover her deeply personal journey from social work to regenerative agriculture, and learn why her products, from creamy spreads to rich pesto, are the gold standard of Piedmontese flavor and the exciting new chapter in Vero's portfolio.

Forget convention. Meet the husband-and-wife team whose quiet rebellion in Northern Italy is redefining pure flavor. Their biodynamic vineyards and holistic farm yield wines and teas of such authentic character, they can only be described as wines born from madness and rebellion. Read the full story behind Pellagroso and Foligodia, the biodynamic duo.

Pecorino is far more than a cheese; it's an ancient Italian white grape with a dramatic backstory rooted in the shepherding traditions of Abruzzo. This article reveals the incredible history of Febo’s Rolland Pecorino—a biodynamic wine named after the Febo family patriarch, Rolando—and the surprising love story that secured the vineyard. We deep-dive into the distinct personalities of the two vintages, the savory 2023 and the sweeter, dessert-paired 2022, and explain how importing company Vero insisted this unlabeled, legendary wine be shared with the world.