Pesto, a sauce that blends the flavors of Italian Summers.
Italian Food
Italian Regional Food: the South
From the Pizza of Naples to the countless types of dried and fresh pasta, fresh fish and vegetables, the food of the south is the soul of Italy.
The History of Italian Cuisine III
Italian cuisine from the 17th to 19th Century, when regional cuisine becomes national and, with it, Italians became more so.
The History of Italian Cuisine II
History of Italian cuisine during the Renaissance and Later Middle Ages and how the discovery of America impacted the way Italians cook.
The secret pasta of Sardinia
Lorighittas and su filindeu are two types of pasta typical of Sardinia: the first are made only by young women, the second are as rare as the finest silk.
Tomatoes
Nonna’s homemade tomato sauce bubbled on the stove like an eternal volcano; the familiar and mouthwatering aroma of her sauce welcomed us to her home.
Chianti Wine
In you haven’t tried Chianti for a while or if you’ve never tasted this complex, quintessential Italian red wine, find a place for it at your table.
Italian Food legends
Italy’s culinary tradition is so rich and well established, it is almost natural to be curious about the origin and history behind some of its dishes.
The Life of a Wine Grape
The life of a wine grape is a life well spent, risen to become the nectar of gods.
Matching Italian food and wine
Let’s look at some of the best wine-food combination the Stivale has to offer to its visitors and lovers.