Cheese
by kristine.jannuzzi |
Millennia before cacio e pepe became one of the Eternal City’s trendiest pasta dishes and a social media sensation, its starring ingredient graced…
by csabino |
Among the 450 or or types of cheeses found in Italy, a dozen or so, including mozzarella, ricotta, parmigiano, gorgonzola and pecorino have gained…
by Silvia Donati |
Le Marche’s culinary tradition is a mix of robust, meat-based dishes and lighter seafood fare; it features centuries-old cheeses, is a major truffle producer…
by Silvia Donati |
Cheese, Slow Food’s signature event dedicated to ‘il formaggio’, returns to Bra this Friday for four days. Hundreds of artisanal producers from Italy and…
by Anna Lebedeva |
“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…
by Carol King |
Dutch firm Qucina is selling what it bills as “the world’s cheesiest lamp” in the shape of a Parmigiano-Reggiano cheese wheel.
The lamp’s creators are Dutch…
by Gabi Logan |
Elegantly prepared food using local ingredients that eaters love to eat but are also good for them . . . it may just sound like an expensive restaurant, but it…
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