Dreams of Christmas Eve
In Sarnano's centro storico it is quiet, dark and cold at the end of December. Lamps are turned off to save electricity. Strands of light from the television seep into the kitchen. A man prepares the Christmas Eve dinner...
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.
Venice Carnival: Between Tradition And Innovation
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.
Natural Wine Is The New Normal
It may not have been love at first sip, but it was a natural kind of progression: a look into natural wine and enotecas with great taste.
Novel Food: The Brands Leading Italian Cuisine Into The Future
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.
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 Golden Age Of Italian Veganism And Vegetarianism
Despite some stiff resistance, Italian vegetarian and vegan recipes are finally booming. Is this trend now here to stay?
Rome, Florence Or Venice: Which City For A Short Vacation?
Short on time and not sure where to visit? We break it down so you can decide between Rome, Florence, and Venice according to your needs.
A Florentine Sandwich Takes Over The Big Apple
From central Florence to Times Square, the Florentine sandwich is taking over the world. We went to try it in the Big Apple.
Cicchetti Are The New Tapas
These Italian-made finger foods have the potential to replace tapas in the international gastronomic imagination and panorama.