Baccalà Alla Vicentina: A Norwegian Fish, Italian Style
The journey of baccalà from the seas of Norway to Italian plates is one that involved shipwrecks, floating barrels, and the Catholic Church.
The journey of baccalà from the seas of Norway to Italian plates is one that involved shipwrecks, floating barrels, and the Catholic Church.
Italian consumers aren’t ready for this cultural revolution. But, if we look back at our roots, insects were eaten in the past by ancient Greeks and Romans.
Ethnic food is not only changing food choices for Italians, it is also opening our eyes to new people and cultures.
The southernmost tip of Italy is ripe for a renaissance.
From central Florence to Times Square, the Florentine sandwich is taking over the world. We went to try it in the Big Apple.
These Italian-made finger foods have the potential to replace tapas in the international gastronomic imagination and panorama.
The creation of Lamezia Terme was the vision of Arturo Perugini, an Italian Senator during the 1960s. Has his project been succesful?
Mi'Ndujo is the first regional fast food that brings together the concept of American burger with the local products of Calabria.
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