Articles
A Few Of Our Favorite Things
Stock your pantry with these Italian ingredients and enjoy great flavors all of the time
A Harvest In Carso
This far-flung section of Friuli-Venezia Giulia is home to three leading winemakers who are creating some of Italy’s best white wines. Their annual harvest reveals how they overcome the challenging terrain to make it.
A Weekend In Ferrara
This Renaissance treasure tucked into northern Emilia-Romagna packs plenty of history, art and local food specialties for a short sojourn
Amarone Con Amore
Anthony Giglio espouses the hard-earned merits of Amarone, which carries both a big personality and price tag.
An Easter Tradition: Abbacchio Alla Romana
A Roman Easter is a thing to behold and there's no better way to celebrate than Abbacchio alla Romana.
Aperitivo In Milan
As night falls in Milan, the locals take to the bars. By luring them in with cocktails of myriad colors and the promise of gratis buffets, the city’s barrooms have created a steadfast social custom.
Artisan Salumerias In The U.S.
Where to find the best domestically made salumi, including a salami laced with fragrant black truffles and a fabulous soppressata made with coarsely cut pork.
Brodo At Its Best
Make one of three delicious, clear broths and garnish it with these tasty, innovative little bites.
Brunello: "The Other Guy"
Of Barolo, Barbaresco, and Brunello, may be the least well known of these three highly regarded wines, but don't underestimate it
Caciocavallo
Salty, sharp, and creamy, caciocavallo is beloved in southern Italy but not well known outside the area. Melissa Pellegrino and Matt Scialabba travel to Italy to learn more about this exquisite cheese.
Capers
Bold, tart, and briny, tiny capers add big flavor to all kinds of dishes from pizza to pasta. Here's how to choose and use them.
Cheese: Italy's Best
A listing the finest formaggi in Italy, including detailed descriptions of taste and texture as well as which (Italian) wines they pair well with.
Chestnuts
If this time of year has you humming "Chestnuts Roasting on an Open Fire," look here for how to roast them and use them in dishes both sweet and savory.
Chianti Breaks Out
The real wines of Chianti are basket-free and delicious. Anthony Giglio discovers that they are not to be overlooked.
Coffee
Synonymous with Italian culture, coffee is an important part of daily life in the country that invented the espresso machine. Today, the experts and the artisans of Italy’s most popular type of bar take great pride in serving perfect coffee, reveling in a
Cooking By The Clock
Need a delicious dish in a hurry? These seasonal recipes are ready in 50 minutes or less.
Cooking By The Clock: January 2013
Need a delicious dish in a hurry? These seasonal recipes are ready in 60 minutes or less.
Fennel
Italians love fennel, and it's easy to see why. Enjoy the vegetable's crisp texture and subtle licorice flavor raw in salads and sandwiches, or cook it—just about any way you like—to savor its sweet side.
Finding The High Ground In Alto Adige
A food scene where local chefs still harvest the area’s wild herbs, alpine cheeses and game to create a unique style of contemporary cuisine
Fritters For An Italian Mardi Gras
Pre-Lenten fried treats give you plenty to celebrate when the annual Carnevale festival arrives.
Gelato In Florence With Faith
Follow Faith Wiilinger to the university of gelato where she gets to judge all kinds of gelatos from the sublime to the just plain weird
High Time For Lagrein
The oft-overlooked Lagrein wine gets its day in the sun as we highlight five of our favorite bottles from Alto Adige.
Honey
Ranging from light to dark, there are hundreds of varieties of honey. In Italy, honey has been preserved since Roman times, when it was cooked into cake, made into wine and even used to pay taxes.
How To Hand Roll Pasta Dough
Rolling out dough by hand is not just an alternative to the machine-rolled route. Rolling out dough on a wooden surface—the optimal option—gives pasta the texture that holds sauce.
I Love Campania, Part 2
Faith Willinger's journey through Campania continues with great restaurants, incredible food and amazing people.
I Love Campania, Part 1
Faith Willinger on the always al dente pasta of Campania and the controversy over molecular cuisine in Italy
In Search Of The Perfect Lasagne
In his quest to find a standard recipe for lasagne verdi alla Bolognese, John Mariani heads to Bologna and eats through layer upon meaty layer of the city’s iconic dish.
Inside Job
Longer days indoors provide an ideal time to craft homemade bread. This group of artisanal recipes turns out warm, fragrant loaves and rolls with distinct Italian flair.
Italian Wines, American Tradition: What To Pour At Thanksgiving
The best Italian wines for the holiday table
Just Mad About Saffron
Harvested from the crocus flower, saffron lends rich coloring and delicate flavor to this diverse group of recipes featuring seafood, soup, sauces and sweets.
Light, Bright, Spring Green
Verdant color returns to the kitchen as fresh fava beans, peas and asparagus reappear with warmer days. We welcome their arrival, along with spinach and artichokes.
Melon Madness
Melon, at its best from late summer to early fall, tastes delicious in recipes both sweet and savory.
Mostarda
With many variations, from fig to quince, the unmistakable flavors of northern Italy’s famous agrodolce fruit preserve crown meat, poultry, pasta, cheese and even seafood.
Natural Selections
As the sun warms our gardens, herbs are first to bloom. We bring them into the kitchen, harvesting their aromatics for an earthy frittata, rosemary chicken skewers, tarragon gelato and more.
Oil And Butter Sauce For Pasta
Oil and butter sauces couldn't be easier to make, yet there is genius in the simplicity.
Olive Oil Guide
An in depth look at the olive oils of Italy and how to choose the one that's best for you.
Pasqua Party
Warm up to spring with our elegant Easter menu. We revitalize the classics with a fresh turn, lightening lasagna, filling lamb with eggs, and finishing with lemony ricotta pastries.
Polenta Perfetto
No two polenta's are created equal. Here's a primer on the different kinds of polenta plus delicious seasonal recipes, both savory and sweet, featuring the grain.
Prosecco With A G
The vineyards in Italy that produce the country's preeminent Prosecco are going from DOC to DOCG status. And that one new letter makes all the difference.
Recipes For Basic Brodo
Making homemade broth requires little more than hands off time, yet the flavor is so much better than anything you can buy at the supermarket.
Ricotta
A byproduct of the cheese-making process, this versatile and diverse ingredient holds its own. While its comforting qualities are best experienced when warm and fresh, its variations abound.
Seeing And Believing In Sicily, Part 1: The Tour Begins
Chef, author, Italiophile, and Italian resident Faith Willinger blogs about her recent trip to the tiny "continent"
Seeing And Believing In Sicily, Part 2: Beyond The Golf Club
Cookbook writer and chef Faith Willinger continues her journey, forgoing more golf club fare for fantastically fresh fish
Seeing And Believing In Sicily, Part 3: Taking The Slow Road On The Coast
Follow Faith as she hugs the coast, sees the sites, and enjoys the food
Seeing And Believing In Sicily, Part 4: Mummies, Bubble Wrap, And A Favorite Sicilian Olive Oil
Faith Willinger's trek through Sicily continues
Seeing And Believing In Sicily, Part 5: Enjoying A Hyper Seasonal, Super Local Dinner
Faith Willinger finds incredible art, food and hospitality as she continues her travels in Sicily.
Seeing And Believing In Sicily, Part 6: A Favorite Volcano And The Journey's End
In her final installment about her trip to Sicily, Faith
Sky High Wine
The high-altitude wines made in Italy’s Valle d’Aosta region offer marked individuality, with bracing, steely whites from the region’s heights, and old-vine nebbiolos from the area’s lower slopes.
Sparkling Wine: Behind The Bubbles
With celebrations top of mind, Anthony Giglio toasts with metodo classico, the finest sparkler from Italy.
Start Your Italian Garden
A successful kitchen begins outdoors. Sarah Fraser shows us how to cultivate a plot of a few essential ingredients for fresh cooking all summer long.
Steak On The Grill
Italian-inspired rubs, marinades, sauces, and sides transform ordinary grilled steak into something special.
Sweet Discoveries
During her extended travels throughout Italy, food historian Francine Segan uncovered a collection of hyper-local, unusual desserts. Here, the stories and recipes for six that are especially unique to her.
Table Olives 101
Italy gets plenty of acclaim for its diverse, first-rate olive oils, but we’d like to take a moment for the olives that aren’t pressed into fragrant, savory oil.
Taking Stock
This collection of broth-based soups dishes up hearty flavors, from ingredients such as chickpeas and broccoli rabe ravioli to spaetzle and passatelli.
The Feast Of The Seven Fishes
Old world meets new as seven brilliant chefs each create a course for this astonishing Christmas Eve meal.
The First Lady Of Teroldego
In the high-altitude reaches of Trentino, Elisabetta Foradorieschews convention, elevating overlooked grapes and near-forgotten winemaking techniques to laudatory heights.
The Lighter Side Of Red
Italy’s pink-hued rosato holds a special place in Anthony Giglio’s summer wine lineup.
The New Birra Italiana
A new day has dawned for Italian beer, as a unique class of artisans drastically changes the landscape of the country’s brews.
The Traveling Bee Charmer And His Magical Honey
Andrea Paternoster shepherds his colonies of nomadic bees, by land and by sea, to extraordinary locations in order to capture Italy's finest nectar.
The Truth About Balsamico
One of Italy's most recognized products, balsamic vinegar is also one of its most misunderstood.
Try Rabbit For A Change
Delicate, tender, and earthy, rabbit takes well to all kinds of cooking methods and is so much more interesting than chicken
Venice In Winter
When the tourists leave, and there is a chill in the air, melancholy Venice still delights but with stillness and calm
Warming Winter Brews
This batch of steeped and infused concoctions, from tisanes to toddies, keeps the winter chill tastily at bay.
Zucchini Blossoms
A summertime favorite, zucchini blossoms are coveted for their delicate, earthy flavor.
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