Silvia Donati
I am Italian
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Silvia is ITALY Magazine's Contributing Editor. She graduated from the University of Bologna in Literature and studied Print & Broadcast Journalism at the University of California in Los Angeles, where she has lived, on and off, for several years. She began her career in journalism working for a Southern California news agency before returning to Italy and going freelance. She has written both in English and Italian for a variety of publications; she has covered the entertainment industry in Los Angeles, where she had the chance to interview Leonardo DiCaprio and Al Pacino among others and reported live from the Golden Globes for ANSA. She now specializes in everything Italy-related.
Articles by Silvia Donati
Buffalo mozzarella from the region of Campania (Mozzarella di bufala campana) is one of Italy’s most prestigious and appreciated food products, used f…
An ancient network of routes is available to walkers who wish to explore the Amalfi Coast beyond the usual spots (aka Sorrento, Amalfi and Positano),…
Those with a sweet tooth will find much to enjoy on a visit to Naples. The city boasts in fact a wide variety of indulgent cakes and desserts. Here’s…
Mount Vesuvius, the volcano famous for the 79 AD eruption that destroyed the Roman cities of Pompeii and Herculaneum, today is part of a protected are…
During a summer when problems caused by mass tourism have emerged more apparent than ever in a number of Italian destinations, Rome is experimenting w…
Often placing at the top of annual rankings of Italy’s most livable cities, Bolzano is the capital of South Tyrol, that area of northern Italy that wa…
The following six pizzerias are not only the best in Naples, they’re the best in Italy, according to the 2017 Michelin guide, the ‘Bible’ of all food…
The long-fought battle over the birthplace of tiramisu has one - possibly temporary - winner: the northern Italian region of Friuli Venezia Giulia.
At…
[Photo: Preidlhof Romantic Suite Love Terrace. Credit: James Bedford Photographer.]
What often makes us long for vacation time is a desire to slow do…
‘Shooting stars’ events are planned all around Italy for the most awaited night of the Italian summer: ‘la notte di San Lorenzo’ (Aug. 10), when peopl…
Sicily is often described as a crossroads of civilizations, given its long history of foreign domination, from the Greeks to the Romans, to the Arabs,…
Two new sites have been added this year to the already substantial list of Italy’s Unesco World Heritage sites (at 53, the country with the most Unesc…
Mummification is an ancient practice and one that in Sicily has especially taken root. If you’re not easily impressionable, and have a certain inclina…
“We’re neither Ionians nor Dorians, we are Sicilians,” said the Syracusan Hermocrates as early as 424 BC. Nowadays, many will say, “We’re not Italians…
In the last few years, Lampedusa has been more often associated with the migrant crisis than with its stunning natural beauty. And yet beautiful it is…
Winter 1917. The war was raging all along the Italian Front, at the border between Austria-Hungary and Italy. In the midst of one of the coldest and s…
[Photo: The Raimondi and Leggeri families all together again in 2015 after being apart since 1913.]
As part of our series ‘Back to Your Italian…
Pastry-making in Sicily is a bit like the island itself: fresh, sweet and beautiful, a Baroque opulence always sure to make an impression.
Summertime…
Its name means ‘quail’ in ancient Greek, but the locals call it ‘the rock’ (lo scoglio): Ortygia, Siracusa’s ancient heart on Sicily’s south-eastern c…
Emilia-Romagna is widely regarded as a region with some of the best foods and cuisine in Italy: that’s because such delicacies known worldwide as Parm…
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