Italy has a long tradition of winemaking, using its grape varieties and its methods, which have become more and more perfect in recent years. Even when Italian winemakers use international varieties, such as Cabernet Sauvignon or Chardonnay, or modern techniques, such as aging in new oak barrels, they give the wine a characteristic "Italian accent".

Italian cuisine is based on historically established centuries-old traditions with cultural influences of the Romans, Greeks, Lombards, Arabs, and other peoples who have ever inhabited Italy or influenced the formation of its culture. Italian cuisine is characterized, in particular, by an abundance of fresh products from the Mediterranean region, which significantly distinguishes the original Italian cuisine from attempts to imitate it all over the world.

The favorable natural conditions of the Apennine Peninsula have contributed to the cultivation of grapes and winemaking since ancient times. Among the ancient Greeks, the southeastern part of the peninsula was called Enotria, which, according to some assumptions, came from the Greek word meaning "wine", since this country was rich in vineyards. Thanks to the active Greek colonization of the peninsula, the ancient wine production technologies were adopted by the peoples who inhabited Italy.