In Matera, we walk through a city hewn from stone, where history is carved into every weathered façade. Rome’s Salumeria con Cucina Roscioli reminds us that a restaurant can be an institution, a place where the weight of tradition is matched only by the satisfaction of a well-balanced plate. And in kitchens from Barcelona to Beirut, family meals remain the heart of social life, binding generations together over slow-cooked stews and fresh bread still warm from the oven.

The culinary thread continues with a study of stuffed pasta across Italy, a look at the Mediterranean’s lesser-known staple grains, and an exploration of Greek soft cheeses—the kind best enjoyed with a glass of chilled white wine, a sea breeze nearby. Meanwhile, Ricard Camarena’s new wine cellar is a reminder that modernity and heritage need not be at odds; they can, in the right hands, be seamless partners.