Foodie Guide
by Luciana.Squadrilli |
Friuli Venezia Giulia is mostly famous for its outstanding wines – especially the whites. But the red and “orange” wines obtained with a prolonged maceration…
by Silvia Donati |
If you love cheese, Italy is a good place to be. Each region produces a variety of excellent cheeses; this month, as we’re featuring little-known Friuli…
by Silvia Donati |
Tuscan cuisine is all about simplicity; there’s no need for elaborate dishes when the raw ingredients are so good to start with. In fact, a classic way to…
by Silvia Donati |
The delicious Certaldo Onion is so tied to its area of production (and it has been for a long time) that, in the 12th century, the local lords, counts Alberti…
by rebeccawinke |
Italy’s famed and varied cuisine is closely linked to each of its 20 regions’ history and topography, and nowhere is this more true (or more varied) than in…
by John Bensalhia |
John Bensalhia takes you on a tour of some the key experiences and events to enjoy in Abruzzo and Molise...
The Ultimate Abruzzo Experience
Two enthusiastic…
by Anna Lebedeva |
Oscar and Lady, two adorable Lagetto Romagnolo pups, wagged their tails enthusiastically sniffing the ground under an oak tree. Oscar started digging the soil…
by Silvia Donati |
It would be an ‘irreparable damage’, says Slow Food, to lose an extraordinary cheese like Asiago Stravecchio.
Produced in the Altopiano dei Sette Comuni, a…
by Silvia Donati |
Umbria’s cuisine is robust, and features a number of indigenous products, including almost forgotten legumes, black truffle, cured meats and unique vegetables…
by Silvia Donati |
Pasta di Gragnano is considered among the best pasta produced in Italy, and if you love pasta, a few boxes of Pasta di Gragnano shouldn’t miss from your pantry…
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