Foodie Guide
Food & Drink
by Silvia Donati |
Italy boasts many varieties of onion, but perhaps due to its unique sweetness, the most famous and appreciated, even abroad, is cipolla di Tropea – onion from…
Food & Drink
by Silvia Donati |
Good caciocavallo cheese is made throughout Southern Italy. Calabria, and especially the area around the small village of Ciminà (700 inhabitants) within the…
Food & Drink
by Barry Lillie |
Traditionally made by the man of the house, gnocchi are a classic part of Italian cuisine, particularly in the north of Italy where this simple dish originated…
Food & Drink
by Silvia Donati |
Spend Christmas at the home of any family in the region of Emilia and you can be sure to find cotechino and zampone at the table. Let me tell you that you are…
Food & Drink
by Silvia Donati |
Not many people seem to be familiar with a pasta dressing originating from the Amalfi Coast, specifically from the maritime village of Cetara: colatura di…
Food & Drink
by Barry Lillie |
After spending a year in Italy studying its cuisine, in 1954 Elizabeth David wrote what is still considered one of the most comprehensive, if not the first…
Food & Drink
by Barry Lillie |
The Romans were familiar with the secrets of producing a fine ham; they knew that the low humidity, gentle breeze and the climate near the Northern Italian…
Food & Drink
by Barry Lillie |
In his October 2011 feature for ITALY Magazine, Richard Zahara said, “Porcini mushrooms are the celebrities of Italian cuisine”, and I think you’d be hard…
Food & Drink
by Barry Lillie |
It’s strange how something as humble as a cake can captivate the minds of writers and journalists like Mario Soldati and Maurizio Costanzo, both of who…
Food & Drink
by Barry Lillie |
The region of Abruzzo in central Italy has a varied cuisine, with many isolated villages still recreating ancient recipes that outside the community are still…
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