Food & Wine
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Kochen wie in Neapel (Cooking as in Naples)
Chefs Dario and Manuela Santangelo share their passion for Neapolitan cuisine and more in the heart of Europe. Francesca Mignosa…
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Passatelli
Passatelli is one of the most looked-forward-to dishes in my family’s recipe repertoire. The noodles are made with breadcrumbs, eggs,…
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Umbria’s Saltless Bread
The well-known crusty bread of central Italy is made without salt which, for many, enhances the savory tastes of prosciutto…
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An Italian Kiss Like No Other
l Baci Perugina sono considerati un po’ il simbolo di San Valentino. La data convenzionale della nascita di questa dolce…
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Norcia: Prosciutto, Truffles and Earthquakes
La città sabina di Norcia, Patria di San Benedetto e nota per la sua profonda spiritualità, si trova nella parte…
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Of Meatballs and Mafia
I was recently told that I would make a terrible Italian because I am a vegetarian. The thing is, I…
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Chestnuts, New Wine and Rural Lore
The Chapel dedicated to St. Martin and frescoed by Simone Martini in the 14th century is certainly one of the…
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Keep Your Kitchen Warm
Legumi in scatola o legumi secchi? Naturalmente secchi! Cucinandoli con qualche piccola accortezza ed infondendoli durante la bollitura con gli…
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The Delicacy of the Tartufo Bianco in Alba’s White Truffle Festival
As the leaves change color and the air becomes cooler in Italy, autumn festivities and celebrations are alive throughout the…
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Make Time for Tradition, An Heirloom Food Story
For many Italians, the tomato will always be inextricably linked to the family’s annual tomato canning tradition. Every year around…
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