Pellegrino Artusi, a wealthy merchant from Romagna, played a pivotal role in shaping Italian cuisine through his cookbook 'La scienza in cucina e l’arte di mangiar bene', first published in 1891. Despite initial rejections, the book became a significant cultural phenomenon, contributing to the unification of Italian culinary traditions and the spread of the Italian language. Artusi's work, characterized by its humor and literary references, elevated family recipes to literary status and remains influential in Italian kitchens and culinary education today.

In the GCC countries, containerboard prices for testliner and fluting have shown mixed trends, with slight increases in the UAE and stable or decreasing prices elsewhere. The price changes are attributed to higher recovered paper costs and reduced competition from imports, particularly from India. Despite better demand in October, the market remains uncertain due to the ongoing Israel-Hamas conflict, though no direct impact on the GCC market has been observed. The PIX indices for recycled fiber-based containerboard grades in the GCC have shown minor decreases in October.

The World Printers Summit 2023 in Frankfurt addressed the future of printed newspapers amidst declining newsprint demand in Europe. Despite a significant drop in newsprint consumption due to high paper costs and other factors, printed newspapers still generate substantial revenues and profits for publishers. Media companies like Mediahuis and Frankfurter Allgemeine Zeitung are adapting by investing in digital platforms while maintaining print operations. The World Press Trends 2023-24 survey indicates optimism among publishers, with expectations of revenue growth driven by upcoming global events. Investments are shifting towards digital technologies and alternative revenue streams.

The article discusses the need for flexibility in both supply and demand to manage future electricity demand in line with the EU's Energy Roadmap 2050. It highlights the challenges posed by the ongoing energy crisis and the increasing demand for renewable energy. The European Network of Transmission System Operators for Electricity (ENTSO-E) and Smart Energy Europe (SmartEn) emphasize the importance of a flexible power system to achieve a carbon-neutral Europe. The article also mentions the MAtchUP project, which aims to implement innovative solutions in smart cities like Antalya, Dresden, and Valencia to improve renewable energy share and sustainable mobility.

Italy offers a variety of long-distance hiking trails suitable for different fitness levels, allowing hikers to experience the country's stunning scenery. The Via Francigena is a historic route from the north-west border with France to Rome, while St Francis' Way traverses Umbria, following the footsteps of the patron saint of Italy. The Via degli Dei connects Bologna and Florence through the Apennine Mountains, and the Tratturo Magno runs from L’Aquila to Foggia, near the Adriatic coast. The Sentiero Italia CAI, a 7,000-kilometre trail, crosses the entire country, maintained by the Italian Alpine Club and featuring six UNESCO Heritage Sites.

Italy is renowned for its picturesque towns, each with unique historical and cultural significance. Civita di Bagnoregio, known as 'the city who dies,' is a medieval town facing erosion challenges. Ostuni, 'the white city,' boasts Greek island-like architecture and rich culinary traditions. Arquà Petrarca, with its medieval charm, is famous for its wine production and as the last residence of poet Francesco Petrarca. Gressoney-Saint-Jean, located near Monte Rosa, is noted for its Walser German heritage and stunning views. Erice, with its ancient origins, offers a maze of stone-paved streets and historical landmarks like Venus Castle.

Extra-virgin olive oil, a staple of the Mediterranean diet, is central to Italian cuisine. Italy, alongside Spain, leads in global olive oil production, with Italians consuming about 40% of the world's supply. The country boasts around 300 olive tree cultivars, with production spanning most regions. Highlighted are five regional extra virgin olive oils from Italy: Garda DOP, known for its lightness and almond aftertaste; Riviera Ligure DOP, characterized by its fine fruity notes and sweetness; and Chianti Classico DOP, recognized for its spicy and slightly bitter flavor with artichoke and cardoon aftertaste.

Traditional Balsamic Vinegar, a renowned Italian condiment, is distinguished by its protected designation of origin and intricate production process, deeply rooted in the culinary traditions of Modena and Reggio Emilia. Aged for at least 12 years in a series of wooden barrels, it is made from cooked must of local grapes, undergoing a slow fermentation process. Historically, it has been a noble gift, and families often start a new batch upon the birth of a child. It should be added to dishes at the end of preparation to preserve its rich flavors.

Northern Italy boasts a rich variety of stuffed pasta, each with unique fillings, shapes, and cooking stocks. Tortellini, originating from Bologna and Modena, is filled with a mix of pork loin, ham, mortadella, Parmigiano Reggiano, eggs, and nutmeg. Cappelletti from Romagna includes beef, ham, pork, liver, giblets, nutmeg, and breadcrumbs. Parma's Tortelli di Erbette alla Parmigiana features chard, ricotta cheese, and Parmigiano Reggiano. Anolini from Piacenza uses beef stew, bread crumbs, and Parmigiano Reggiano. Tortelli di Zucca, linked to Renaissance cooking, combines pumpkin, Grana Padano cheese, amaretto biscuits, salt, nutmeg, and mostarda mantovana. Ravioli del Plin from Piedmont includes braised beef, veal brains, Parmigiano Reggiano, salt, and pepper. Marubini from Cremona is notable for its salami-filled parcels and broth made from chicken, beef, and either veal or salami.