Eric Millman
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A Californian by birth, Eric Millman has an M.A. in Italian Studies from Middlebury College and an M.F.A. in Creative Writing from the University of New Orleans and tends to interest himself in Italian food and film history. Having lived for several years in Florence, Eric’s work has been featured in outlets such as Gastro Obscura, Whetstone, Eaten Magazine, AFAR, and Gesso Media. He is also the co-founder and editor of a mildly scatological cultural outpost called Perdigiornale.
Articles by Eric Millman
It’s looking to be a cold and wet Valentine’s Day on this side of the tracks, and what better way to spend the evening than snuggled up for a classic…
Ed.: The Inspired Stays series highlights hotels we love around Italy. Each property is independently reviewed by an Italy Magazine writer, who is gen…
Ed.: The Inspired Stays series highlights hotels we love around Italy. Each property is independently reviewed by an Italy Magazine writer, who is gen…
Ed.: The Inspired Stays series highlights hotels we love around Italy. Each property is independently reviewed by an Italy Magazine writer, who is gen…
Ed.: The Inspired Stays series highlights hotels we love around Italy. Each property is independently reviewed by an Italy Magazine writer, who is gen…
Ed.: The Inspired Stays series highlights hotels we love around Italy. Each property is independently reviewed by an Italy Magazine writer, who is gen…
As the Writers Guild of America (WGA) approaches its fifth month on strike, with the Screen Actors Guild and American Federation of Television and Rad…
Ed.: The Inspired Stays series highlights hotels we love around Italy. Each property is independently reviewed by an Italy Magazine writer, who is gen…
Every spring, tens of thousands of Italians join up at the dinner table in celebration of Passover, an important Jewish holiday centered on the Seder,…
Turin, 1931. A few feet from where Antonio Carpano was said to have invented vermouth nearly 150 years prior, the Taverna del Santopalato — that…
If you’ve ever been to a Tuscan market, you might’ve spied a strange-looking pack of meaty morel-looking morsels called fegatelli all’aretina. Though…
In Rome, there is a certain sanctity in satiety. A visit to any trattoria makes abundantly clear the role that meat – at its best unctuous, economical…