Focaccia Barese: Local Tradition And The Quest For IGP Status
We interviewed Giovanni Di Serio, fourth generation baker, head of the Consorzio della Focaccia Barese, and owner of Bari’s La Pupetta focacceria.
The Theorem Of Focaccia
Anyone who wants to understand Italy needs to understand that focaccia is not bread or pizza, just as ricotta is not cheese.
Stracciatella: A Trinity Of Flavor
Stracciatella. A difficult word for many non-Italian speakers to pronounce, but one so worthy of the effort.
Weekly Pinprick: Culinary Arts Over Literature
Pellegrino Artusi has become a historical figure as he wrote a cookbook for present and future generations — one that earned him the title of father of Italian cuisine.
The Art Of Italian Bakery
Baker Federico Stocchi revelaed to Italics Magazine the secrets of Italian pizza and bread.
Is The Pandemic Changing The Mindset Of Italians?
Italians can't think that, as soon as this time of confinement ends, everything will be just as it was before. To a certain extent, we should hope so.
La Prova del Cuoco Revisited
The cooking show hosted by Elisa Isoardi seems to have eased off on its former, more nationalist tone.
