Winter brings out the sweet side of fine food: yeast pastry with olive oil, Cantuccini with dark chocolate, and Piedmontese truffles made of cocoa and hazelnut.

Three products that all revolve around the same question – how much sweetness can a good pastry or a good praline handle without becoming intrusive.

Suitable companions: a Tuscan dessert wine, a Tawny Port, and a Trentodoc that makes the panettone festive.

With the first cool evenings, the kitchen moves closer to the table again, and Italy provides the perfect ingredients for it. This issue takes you from a Frescobaldi olive oil to a hand-rolled pasta classic from Tuscany, all the way to a festive panettone from Trentino.

In addition, we present three wines that pick up on the aromas of these delicacies. It is about origin, craftsmanship, and the patience that long preparation times require.

When autumn arrives, what we want to cook changes: warmer, earthier, slower. This edition is about three ingredients that embody this change — porcini, truffles, and polenta — and about the Northern Italian rice cuisine that provides them with the right framework.

La Balocchina and Viani & Co. stand for an approach that does not see convenience and quality as opposites: products based on good ingredients that require little effort to impress on the table.

For this, we have selected two wines that speak with the earthy and aromatic qualities of this cuisine — not over them.

Some meals begin long before the first bite: with the snap of a grissino, the scent of rosemary in a risotto, the quiet grain of salt on a roasted almond. This edition is all about the ingredients that make such moments possible.

We look to Italy — to the bakeries of Piedmont, the kitchens of the Po Valley, and to an almond that owes its white truffle character to the salt artistry of a Spanish island. Three products that could hardly be more different, but have one thing in common: they demand attention.

When it's hot outside, food should be light – but not boring. This edition is all about the crispy: about grissini that you break, about lingue that splinter, and about chips that taste of paprika and smoke.

All three come from the South – from Piedmont, from Ibiza – and all three work both pure and as an ingredient. Two recipes in this edition show what happens when you don't just put crunchy things on the table, but cook with them.

Accompanied by a rosé that doesn't break the lightness.