Slow Food
by Silvia Donati |
Fiore sardo is Sardinia’s signature cheese, now a Slow Food presidium, established to protect the ancient traditions of Sardinian shepherds, the first…
by Silvia Donati |
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…
by Silvia Donati |
If you're tired of big cities and chaotic rhythms, consider visiting one of these ten smaller towns in Italy (list compiled by search engine Skyscanner), part…
by Silvia Donati |
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,…
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 Silvia Donati |
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…
by Myra Robinson |
It’s always the rather quirky things about cities that appeal to me. Turin has the shroud, obviously, but as they only put it on display once a decade, you’ll…
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…
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…
by Carol King |
words by Carol King
Turin-based Italian food chain Eataly is planning to open a theme park in Bologna dedicated to Italian food.
Eataly says the 861,112-…
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