Slow Food

Italy’s agricultural bounty includes a wide variety of prized nuts and dried fruits. Depending on the area where they’re grown, they acquire specific features…

Cervia, a small seaside town in southern Emilia-Romagna, is famous for its salt, which is nicknamed the “Pope’s salt” because of the centuries-long tradition…

Though nominally part of Italy, Sardinia is wildly different when it comes to the language, the culture, and even the terrain. It’s no surprise then—when…

Traditions… Many talk about them and many remind us that they must be protected in any way and at any cost. But why? Before embarking on this journey with…

Food and drink tour operator Livio Colapinto, co-founder of food travel company Zest of Italy, has devoted 20 years of his career researching, traveling to…

Capers have been widely used in Mediterranean cuisine (as well as in medicine) since ancient times: references to its use are found in the Bible, and in the…

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…

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…

[Photo: the town of Barolo in the Langhe, an area renowned for winemaking.] The  name of Italy’s second largest region – Piemonte – derives from  …

Once used as an ornamental plant gracing the gardens of houses in the Savona’s countryside, the chinotto plant can still be found in Liguria, although its…