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.

The best way to cope with the summer heat is to do as the Italians do.

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.

Artisan food is the authentic food of the table.

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.

Italy is a country with “un cuore verde”, a green heart. A country that measures its worth by preserving and protecting the land.

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

Whether you’re a fan of Italian cuisine or just enjoy the challenge of triviosity, try your hand at these 6 food facts about the culinary and cultural history of Italian food beginning with this question.

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”.