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Florence... How many legends and mysteries, aromas and colours, whispers of centuries and toll of bells are interwoven in this name? A museum city? Oh no, that's too simple a definition for a place where every stone breathes history, and every alley holds its own enigma.

Picture this: early morning, the sun slowly rises above the Duomo's dome, painting its terracotta curves in gentle pink hues. The city is just awakening, already filling with the aroma of fresh pastries and strong espresso from tiny cafes hidden in the narrow streets of the Santa Croce quarter. In such moments, it seems time has stopped here – everything remains as it was five hundred years ago when a pensive Michelangelo walked these streets or when the restless Leonardo hurried to meet his patron.

Do you know what Florence's true enchantment is? It's in its duality. By day, she's a dignified matron, guardian of priceless art treasures, where Botticelli's "Venus" sighs languorously in the Uffizi Gallery, and the spirit of Medici intrigues still lingers in the Palazzo Vecchio. But as twilight descends, the city transforms – ancient legends come alive, and every square becomes a theatre where scenes from the past play out.

What draws travelers here? Perhaps it's the city's special atmosphere, where art has become a way of life. Where one can sit in a tiny osteria, sipping Chianti, listening to locals tell tales of secret passages beneath the palazzos or of Bianca Cappello's ghost still wandering the corridors of the Villa Medici in Poggio a Caiano.

Or maybe the secret lies in Florence's ability to speak to everyone in their own language? For historians, she's an inexhaustible source of mysteries and discoveries. For artists – an open-air museum where light plays on palace facades, creating unique paintings. For romantics – a place where on the Ponte Vecchio bridge, you can make a wish that will surely come true if you hang a lock on its railing under a full moon.

But the city's main charm lies in its ability to surprise. You might think you know everything and have explored every corner, but suddenly behind an unremarkable door opens a magnificent Renaissance courtyard, or in a small church, you discover an unknown quattrocento masterpiece.

And you know what? Florence doesn't care for hurried tourists with guidebooks. She reveals herself to those who are ready to get lost in her streets, who aren't afraid to stray from beaten paths, and who know how to listen and feel. She's like a capricious beauty – showing some only her facade while revealing her soul to others.

Perhaps it's time for you to discover your Florence? The one that will become uniquely yours – with its special places, secret cafes, and hidden corners. This city doesn't so much look to the past as create stories – your stories. And who knows, maybe you'll become the hero of the next Florentine legend...

If you find yourself in Florence at sunset, climb up to Piazzale Michelangelo. They say when the last ray of sun touches the Duomo's dome, you can hear the city whispering its secrets to those ready to listen.
 

The word “port” comes from the name of one of Portugal's main ports, Porto, in the second half of the 17th century. The port was used to export strong wines made from grapes grown in the Douro River valley. It is usually a sweet red wine, often served with dessert, although it also comes in dry, semi-dry and white varieties.

Port wine is categorized as an “appellation controlled by origin”, Região Demarcada do Douro, enshrined in Portuguese and EU legislation. To guarantee and confirm authenticity, a special stamp developed by the Douro and Porto Wine Institute is affixed to the neck of each bottle of Port wine, under the shrink cap.

The grapes grown for port wine are usually characterized by small, dense fruits that produce concentrated and persistent flavours suitable for long ageing. More than one hundred grape varieties are authorized for the production of Port wine, although only five of them (Tinta Barroca, Tinto Cao, Tinta Roris, Turiga Francesa and Turiga Nacional) are widely cultivated and used. Port wine is fortified by adding a neutral grape spirit known as aguardente to stop fermentation, leaving residual sugar in the wine and increasing the alcohol content. The fortifying spirit is sometimes called brandy, but it bears little resemblance to commercial brandy. The wine is then stored and aged, often in barrels kept in a loge (meaning “cellar”), as in the case of Vila Nova di Gaia, before bottling. 

Port wine comes in several types, which fall into two groups: wines aged in sealed glass bottles and wines aged in wooden barrels. Bottle-aged wines retain colour and create a smoother, less tanninous wine, while barrel-aged wines lose colour more quickly and have a more viscous texture due to evaporation.

Port wine comes in several varieties, each with different characteristics:

Ruby Port: Ruby Port is striking for its deep red colour and juicy fruit aromas. Usually aged in stainless steel or concrete tanks, this style retains its youthfulness, making the wine fresh and full of bold berry notes. Premium Ruby Ports are sometimes aged in wood for several years to give them a richer character. An ideal choice for those who appreciate a lively, full-bodied wine with fruity notes.

Tawny Port: A true elegance port wine, Tawny is a wine that develops gracefully in oak barrels where it oxidises gently, acquiring characteristic nutty aromas and a golden brown hue. This style, typically sweet or medium-dry, offers an appealing balance of richness and smoothness. The aged Tawny Ports, whose labels often indicate age (10, 20, 30 or even 40 years), are a real treat, with each sip reflecting patience and craftsmanship. Tawny is wonderfully versatile, equally at home as a dessert wine or paired with rich, savoury dishes - a delight in every glass.

Vintage Port: the pinnacle of port, vintage port is created from the finest grapes from one exceptional vintage and aged in barrels for only a short time before undergoing years of bottle ageing. Known for its depth, richness and remarkable ageing potential, Vintage Port is a wine that develops beautifully over decades. Its powerful, complex flavours make it a top choice for collectors and connoisseurs, offering an unrivalled drinking experience with layers of rich, dark fruit, spice and tannins that soften and develop with age.

Colheita Port: For true connoisseurs, Colheita Port offers a rare glimpse into the craftsmanship of single-vintage toni. Aged for at least seven years in oak, each Colheita Port is a reflection of a particular vintage year, conveying in its complex flavours the essence of that vintage. Unlike vintage port that continues to mature in the bottle, Colheita is bottled after extended ageing in wood, giving it a softer and richer character with a unique profile that changes from year to year. Its complexity and balance make it a valuable choice for those seeking a truly special, aged experience.

Porto is home to many famous port houses located near the Douro River, which makes port wine delivery easy. Some of these porthouses are private, while others are open for public tours and visits.

Port wine producers are often referred to as “shippers”. In the early history of the port wine trade, many of the most influential shipping families were British: this history is still evident in the names of many of the most famous port houses, such as Dow's Graham's, Sandeman, Churchill's, Cálem, Cockburn's and Taylor's.
 

Sacher chocolate cake is a classic Austrian chocolate cake made of moist chocolate sponge, apricot jam and coated with a rich chocolate glaze. Each slice of the cake is a journey into a world of indulgence, where the splendid balance of sweetness and the harmony of flavours create an unforgettable culinary experience.

This exquisite masterpiece of pastry art was invented by Franz Sacher, supposedly in 1832 for Prince Metternich in Vienna. It is one of the most famous Viennese culinary specialities made famous at the Hotel Sacher in Vienna.

 Hotel Sacher's "Original Sacher Torte" is sold at the Vienna and Salzburg locations of the Hotel Sacher, at Cafe Sacher branches in Innsbruck and Graz, at the Sacher Shop in Bolzano, in the Duty Free area of Vienna airport, and via the Hotel Sacher's online shop.

The recipe of the Hotel Sacher's version of the cake is a closely guarded secret. Those privy to it claim that the secret to the Sacher Torte's desirability lies not in the ingredients of the cake itself, but rather those of the chocolate icing. According to widely available information, the icing consists of three special types of chocolate produced exclusively by different manufacturers for this sole purpose. The hotel obtains these products from Lübeck in Germany and Belgium.

According to Franz Sacher's son Eduard, Sachertorte was invented by Sacher when he was an apprentice under Metternich's chef Chambellier. As it is known, the Austrian State Chancellor, Prince Klemens Wenzel von Metternich, tasked his kitchen staff with concocting an extraordinary dessert to impress his special guests. As fortune had it, the chef had fallen ill that evening, leaving the apprentice chef, the then-16-year-old Franz Sacher, to perform this culinary magic trick. Metternich’s parting words to the talented teenager: “I hope you won’t disgrace me tonight.”

Franz Sacher seized the moment and conjured up the confection of a lifetime, the chocolate cake that would go down in history as the ne plus ultra of desserts: the Original Sacher-Torte. Disgrace, in any case, was not on the menu that evening. The cake soon gained a cult following, and was deemed “presentable at court”. From then on, it was a favourite at the imperial court and soon went on to win the hearts of the world.