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.

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 .

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.

Traditional breakfast breads are very popular in Italy especially at Easter. Breads that are risen with a golden, crusty exterior and a soft fluffy interior.

Three layers of pasta and enough besciamella to hold it all together.

In Italy April Fool's Day is called pesce d’aprile. Yes, pesce as in fish!

Dragoncello wafting through the air with the delightful dishes of Tuscany all without a fire-breathing dragon in sight.

A good wine vinegar begins with good wine.

Pasta pairs well with inflation. Food analysts are calling pasta the “least expensive center of the plate item you can have”.

Serve this bread with the following extra virgin olive oil dip and abandon all hope of dinner.

In Verona, the city of Romeo and Juliet and star-crossed lover's graffiti.

A classic rib roast with an Italian twist using a rub made with an herbal salt from Master Italian Butcher Dario Cecchini.

A favorite color we use again and again for Christmas is the deep rich color of balsamic vinegar.

A Hunt and Gather culinary adventure featuring mushrooms, a sustainable food source in many cultures throughout the winter.