The distinctive bold and complex flavors of balsamic vinegar enhance and compliment a variety of foods with many delicious and healthful...

Good Friday (venerdi santo) is a solemn, sacred day in Italy and when it comes to food the menu for a "pranzo di quaresima‘", (a luncheon...

Overstuff your bookshelf or e-reader with these books to discover the “fatal charm of Italy that can be found nowhere else.” An eclectic...

P armigiano Reggiano is the undisputed "king" of cheese and in that hard rind lies enticing flavors. The rind on a wheel of Parmigiano...

An easy and impressive starter or a very nice addition to a charcuterie board. If you can find it caprino fresco, a fresh goat's milk...

For the past 23 years Tenuta di Capezzana has been our signature oil and like many of you we look forward to the new harvest arriving on...

The Octave of Christmas, beginning on Christmas Day and continuing until January 1, is unique in the number of consecutive feast days...

Our Christmas holiday begins with a version of a classic sgroppino, a highly slushy drink made with sorbetto and prosecco that I first...

Most of us are used to having our cake and ice cream served as a big slice of cake topped with a scoop of ice cream. In the village of...

With gardens in full bloom right now, your basil plant is begging to be used and we can think of no better way to make use of it than in...

According to Dan Buettner, who has been exploring the secrets of longevity for National Geographic in a continuing study known as Blue...

Pickled foods fermented in a salty solution are an excellent source of probiotics. These “good” bacteria help support a healthy gut and...

Versatile and creamy, Italian borlotti beans are widely used in Italy to make classic Italian dishes such as Pasta e Fagioli and...

A key ingredient common to all Italian pasta dishes is l’acqua di cottura, the residual water that was used to boil the pasta.

Nigella uses parmesan but I prefer pecorino. I've been captivated by the charm of pecorino ever since my trip to Pienza, an ancient...

Want to master il fuoco vivo - the life of the Italian fire? Fire is the extra ingredient that brings out a rich, smoky flavor that’s...

Young peas are coming into season and they are the ideal ingredients for making a spring time risotto. There are a few Nonna approved...

Dipping bread into seasoned olive oil to nibble on before a meal isn’t typically done in Italy. Food historians credit this pre-dinner...

Comedian Jim Gaffigan once said “I think that kale salad is what they call a ‘double negative’”. As arugula is in the same botanical...

Most of us think of balsamic vinegar as Italian food royalty and while it’s true that in the pantheon of Italian food products Aceto...