Inspired by a 16th century Italian painter, Chef Cesare Casella creates a salad that breaks all the rules.

The taste of Christmas is still with us because Christmas in Italy doesn’t necessarily involve a cheery fat fellow in a red fur trimmed suit and it doesn’t necessarily end on December 25th.

Ring in the New Year with a frothy Italian sgroppino !

This year we’ve asked our Icelandic friends, the Jule Lads, to join us at the table and help us choose our favorite ways to celebrate the season at CosituttiMarketPlace.

We're always encouraging our readers to recreate recipes they find interesting. Here's what happened when YouTube's Anti-Chef, Jamie Tracey, tired to make the dessert that made Julia Child cry.

Go beyond the recipe with these best practices and recommendations on Italian cooking that will give you the right mind-set to properly cook many of your favorite Italian foods.

Every fall the woodsy scent of the forest calls Italian mushrooms lovers to search for this flavorful fungus.

Fall is a great time to use seasonal fruits and vegetables and vinegar can be a great way to complement these ingredients.

Enjoyed especially during the late summer or early fall when the main ingredients are fresh from the market or your garden.

Colorful and nutritious tufts of baby lettuces and eye-appealing leafy greens and herbs casually combine to make a delicious Italian salad called a misticanza (mixed greens).

Tomorrow is the first day of August. The month of the year that Italians are ready to seriously celebrate summer.

I like crepes! I’ve been making them since I was 7 or 8 years old and today I want to share the joy of making crepes with you.

Bolognese sauce is the Ragù of Bologna. Renown for its rich, hearty flavor and a specific set of ingredients and preparation methods that make it stand out. Here's how to make it right.

During the 1970's in Bologna in northern Italy political and culinary history were about to collide and combine with a new trend in Italian music influenced by club bands, songs and a spinning mirrored ball .

Several secrets from casalinga (homestyle) bakers who consider focaccia to be the ultimate bread .

It's official, 5/25, the grill cover is now off and we're ready to make one of our favorite grill-time meals, kabobs. One that required minimal utensils (sabers or swords), was quick to make and intrinsically linked to fire, a natural resource they knew well.

Salads in Italy are usually served after the dinner but what about a salad for a nuovo Italiano breakfast.

The best pasta dishes are a delicate balance between pasta and sauce and not every pasta goes with every sauce.

Pasta in Italy is never overcooked because cooking pasta to the perfect "al dente" moment is not only the traditional way to eat pasta but brings pasta to the table at its very best while supporting its nutritional value.

Every Easter brunch seems to include omelets with all kinds of creative and imaginative ingredients. Enter the frittata, the Italian version of the omelet.