Foodie Guide
by Silvia Donati | Sun, 01/11/2015 - 03:00
Good caciocavallo cheese is made throughout Southern Italy. Calabria, and especially the area around the small village of Ciminà (700 inhabitants) within the…
by Barry Lillie | Sat, 01/10/2015 - 02:00
Traditionally made by the man of the house, gnocchi are a classic part of Italian cuisine, particularly in the north of Italy where this simple dish originated…
by Silvia Donati | Fri, 12/19/2014 - 06:45
Spend Christmas at the home of any family in the region of Emilia and you can be sure to find cotechino and zampone at the table. Let me tell you that you are…
by Silvia Donati | Sun, 12/14/2014 - 02:00
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 Barry Lillie | Wed, 12/03/2014 - 05:02
After spending a year in Italy studying its cuisine, in 1954 Elizabeth David wrote what is still considered one of the most comprehensive, if not the first…
by Barry Lillie | Wed, 11/19/2014 - 09:30
The Romans were familiar with the secrets of producing a fine ham; they knew that the low humidity, gentle breeze and the climate near the Northern Italian…
by Barry Lillie | Wed, 10/22/2014 - 04:30
In his October 2011 feature for ITALY Magazine, Richard Zahara said, “Porcini mushrooms are the celebrities of Italian cuisine”, and I think you’d be hard…
by Barry Lillie | Sun, 10/19/2014 - 03:00
It’s strange how something as humble as a cake can captivate the minds of writers and journalists like Mario Soldati and Maurizio Costanzo, both of who…
by Barry Lillie | Thu, 08/14/2014 - 02:30
The region of Abruzzo in central Italy has a varied cuisine, with many isolated villages still recreating ancient recipes that outside the community are still…
by Barry Lillie | Wed, 07/30/2014 - 11:16
When people talk about Italian food the first things that spring to mind are pizza and pasta. And so they should, Italy is home to fantastic pizza and pasta;…
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