It’s now been a full century since the birth of Italian actor and heartthrob Marcello Mastroianni. We look back at how determined he was to play against type, despite all appearances.
You probably already know there’s more to Ligurian food than focaccia and pesto. Here, Liguria-based experts Enrica Monzani and Laurel Evans break down myths about the cuisine of the riviera and…
As younger Italians become ever more curious about culinary imports such as bubble tea, avocado toast and poke bowls, is the moment right for bubbly, acerbic kombucha to break through?
With its Art Deco touches, whimsical wallpapers, and books on design spread throughout the space, La Gemma offers modern panache with the heart of old Florence at its doorstep.
70 years after the Lettera 22 earned the prestigious Compasso d’Oro, Italy’s first industrial design award, we look back at the intertwined legacies of the machine and the man.
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An Agnelli Family Expert Sheds Light on the Last Italian Dynasty
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Meet the Enterprising Young Falconer in Umbria Who Can’t Be Pigeonholed
It’s universal: Every country with a coastline has its many seafood stews. In Italy, Tuscany has two that spark fierce debate: cacciucco alla viareggina from Viareggio and cacciucco alla livornese…
Famously thick, hand-rolled pici are a favorite type of pasta in much of Tuscany, including the Maremma. Here they are prepared with roasted cherry tomatoes, anchovies and lemon zest.
Legend has it that in 1889 Raffaele Esposito of Pizzeria Brandi created a pizza that resembled the Italian flag — with its red (tomato), white (mozzarella) and green (basil) — for the visit of Queen…