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This mountainous region in the heart of the Italian Riviera is jam-packed with incredible fresh produce, iconic dishes known the …
Continue reading “THE COMPLETE FOODIE GUIDE TO LIGURIA by greatitalianchefs.com”
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Fettuccine alla papalina, or “Fettuccine for the Pope”, is an upscale reinterpretation of the earthy spaghetti alla carbonara. The story …
Continue reading “FETTUCCINE ALLA PAPALINA (FETTUCCINE FOR THE POPE) by Frank Fariello”
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Pasta con le sarde (pasta with sardines) is arguably Sicily on a plate; full of fresh seafood, the island’s native …
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desk
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In the part of Emilia Romagna defined by its “fast cars and slow food,” Modena showcases Italian design genius as …
Continue reading “MODENA, FABULOUS CARS AND AMAZING FOOD by Catherine Sabino”
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Together with the pasta carbonara, the pasta cacio e pepe is one of the most traditional dish you can find in …
Continue reading “PASTA CACIO E PEPE, A TRADITIONAL DISH FROM ROME by Veruska Anconitano”
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All over southern Italy, breadcrumbs were considered the “poor man’s cheese”. Those who couldn’t afford the luxury of the usual …
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Spaghetti Omelette is a classic in reusing leftover pasta. In this case, the tip is to add a spring onion, …
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desk
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Italian food isn’t the result of a single culinary style. It is a delectable mosaic of many regional cooking traditions …
Continue reading “10 ICONIC DISHES BY REGION by Eugenia Bone and Julia Della Croce”
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Piedmont. Or Piemonte. Whichever way you say it: hard two-syllable, American-style or lilting with three syllables like an Italian, the …
Continue reading “A BEGINNER’S GUIDE TO WINES FROM PIEDMONT by Lauren Mowery”
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A visit to the butcher is a reminder that meat should be a privilege, not an everyday convenience, and should …