Delicacies

Food & Drink

The Garlic You Should Have in Your Kitchen: Aglio di Vessalico

by Silvia Donati | Thu, 03/31/2016 - 11:00

Aglio di Vessalico is a variety of garlic grown in Liguria, widely recognized as a basic ingredient of Ligurian cuisine and an integral part of the…

Food & Drink

Sweet Tomato from Mt. Vesuvius: Pomodorino del Piennolo

by Silvia Donati | Thu, 01/14/2016 - 02:00

You may be familiar with Pomodoro San Marzano, but have you ever heard of the “pomodorino vesuviano”? The Vesuvio Piennolo cherry tomato (full name: Pomodorino…

Food & Drink

The Foodie Guide To Italy's Mantua

by John Bensalhia | Mon, 01/11/2016 - 06:23

John Bensalhia samples some of the best traditional cuisine of Mantova and looks at some notable foods and restaurants in the area... Next year, Mantua (…

Food & Drink

How to Choose Great Balsamic Vinegar

by Carla Passino | Fri, 12/18/2015 - 08:00

Dark, glossy, sweetly sour, balsamic vinegar is the perfect condiment for both salads and desserts. Here’s how to choose a great one. It costs more than many…

Food & Drink

A Christmas Delicacy: Torrone di Cremona

by Silvia Donati | Fri, 12/11/2015 - 00:00

Torrone (nougat) is a confection traditionally enjoyed at Christmas and during winter in Italy. It was already known in ancient Rome, however its most famous…

Culture

Plaice In My Pasta: Fish At Christmas Dinner

by John Bensalhia | Thu, 12/10/2015 - 02:45

John Bensalhia takes his place at the Christmas dinner table to look at the traditions of serving fish and pasta dishes in the festive season... Close your…

Food & Drink

Top 10 Foods To Try In Tuscany

by Georgette Jupe | Fri, 10/23/2015 - 06:17

Rolling hills, historical hill-top towns and some of the best art in the world. There are plenty of reasons to adore Tuscany, a region that I have called home…

Food & Drink

High-Altitude Cheese: Bitto from Valtellina

by Silvia Donati | Thu, 09/24/2015 - 06:25

Italy is a good place to be if you love formaggio – the variety and quality of the cheeses here are outstanding. Every region produces its own unique cheeses,…

Food & Drink

Bittersweet Deliciousness from Salento: Almond-Stuffed Figs

by Silvia Donati | Thu, 08/20/2015 - 02:00

This article is part of ITALY Magazine’s "Slow Food series", where we present typical products from the different regions of Italy that make up the network of…

Culture

Pecorino di Farindola, A Rare Cheese From The Mountains of Abruzzo

by Anna Lebedeva | Thu, 07/02/2015 - 05:14

“I just know when it is ready”, says Lucia D’Angelo lightly touching with the back of her hand the curdling ewe’s milk that is heating up slowly in a large…