Italian cuisine might be one of the most popular in the world, but it is also one of the most exported. We believe the reason behind the cuisine’s popularity goes beyond a savvy marketing operation.
Some call the teaching profession ‘a mission’. Given the uncertainty and Italy’s constantly changing recruitment rules, it truly is that.
The Russian attack will have a long-lasting impact on our diet habits and food economy.
Is confusion between romance and nurturing an Italian thing?
700 years since it began — and despite some setbacks — the Venice Carnival is still going strong. We take a look at both its history and present.
The journey of baccalà from the seas of Norway to Italian plates is one that involved shipwrecks, floating barrels, and the Catholic Church.
We interviewed Giovanni Di Serio, fourth generation baker, head of the Consorzio della Focaccia Barese, and owner of Bari’s La Pupetta focacceria.
Preparing for his next stage role in the USA, Gianluca Sciarpelletti shares some thoughts with us about life, opera, and if beauty will save the world.
Despite some stiff resistance, Italian vegetarian and vegan recipes are finally booming. Is this trend now here to stay?
Our opera expert takes you through everything you should know before your first time at the opera.
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