25 stellar Italian wines all under $25
Stock your pantry with these Italian ingredients and enjoy great flavors all of the time
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.
Simplicity and elegance go hand-in-hand for a well-appointed festa devised by Chef Marc Vetri and wine expert Steve Wildy. With seven dishes and accompanying drink pairings, they show us how to bring the party home with their signature Italian style.
This Renaissance treasure tucked into northern Emilia-Romagna packs plenty of history, art and local food specialties for a short sojourn
Abruzzo promises to be the breakout region of 2013.
Faith Wilinger experiences the best of Puglia.
Fire up the grill, shake out your tablecloth, and grab a few plates and glasses - we've got six summer-ready dishes that will help you revel in the lasting daylight.
Anthony Giglio espouses the hard-earned merits of Amarone, which carries both a big personality and price tag.
A Roman Easter is a thing to behold and there's no better way to celebrate than Abbacchio alla Romana.
Columnist Anthony Giglio traces his family ties to Campania’s wine region.
Frutti di mare is always the shimmering star of our summer table. This year, we reel in our favorite pesci for six fresh seasonal recipes.
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.
Carciofi inspire a surprising range of new dishes.
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.
Make one of three delicious, clear broths and garnish it with these tasty, innovative little bites.
Of Barolo, Barbaresco, and Brunello, may be the least well known of these three highly regarded wines, but don't underestimate it
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.
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.
A listing the finest formaggi in Italy, including detailed descriptions of taste and texture as well as which (Italian) wines they pair well with.
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.
The real wines of Chianti are basket-free and delicious. Anthony Giglio discovers that they are not to be overlooked.
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
Delicious Italian cookies for your holiday swap
Need a delicious dish in a hurry? These seasonal recipes are ready in 50 minutes or less.
Need a delicious dish in a hurry? These seasonal recipes are ready in 60 minutes or less.
Fresh favas in vibrant new recipes.
Making pasta doesn't need to be challenging or time consuming to be authentic. It's often best when made simply with the right combination of a few ingredients. Your work stays at the office with these easy weeknight primi.
At a regal palace in Palermo, Faith Willinger discovers a panorama of Sicilian taste.
’Tis the season for truffles, when parts of central and northern Italy uncover the “diamonds of the kitchen.” Here, Chef Mark Ladner, of New York City’s Del Posto restaurant, shows us how to make the most of these Italian treasures.
An ancient symbol of spring, eggs get top billing in these recipes
Six young, enthusiastic sommeliers share what's exciting them now.
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.
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
Pre-Lenten fried treats give you plenty to celebrate when the annual Carnevale festival arrives.
Italy's favorite frozen treat
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
Enjoy these varied recipes featuring clams and mussels, too.
The oft-overlooked Lagrein wine gets its day in the sun as we highlight five of our favorite bottles from Alto Adige.
10 original drinks to get the party started
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.
Sarah Grueneberg, executive chef at Spiaggia restaurant in Chicago, shares 4 recipes showcasing honey.
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.
Faith Willinger's journey through Campania continues with great restaurants, incredible food and amazing people.
Faith Willinger on the always al dente pasta of Campania and the controversy over molecular cuisine in Italy
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.
Pine nuts have been a staple ingredient in Italian cuisine since the days of ancient Rome. Today, they still play a big role in all kinds of delicious Italian recipes.
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.
The best Italian wines for the holiday table
Harvested from the crocus flower, saffron lends rich coloring and delicate flavor to this diverse group of recipes featuring seafood, soup, sauces and sweets.
Traditionally made with layers of pasta, thick ragù, cheese and béchamel, we reimagine this iconic baked dish in six remarkably different recipes.
How to make excellent pizza
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.
The recipes behind Marcella Hazan's career-making lunch with Craig Claiborne from the New York Times.
Melon, at its best from late summer to early fall, tastes delicious in recipes both sweet and savory.
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.
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.
Recipes from the annual end-of-harvest dinner at Nostrana in Portland, OR.
Oil and butter sauces couldn't be easier to make, yet there is genius in the simplicity.
An in depth look at the olive oils of Italy and how to choose the one that's best for you.
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.
Fall delivers the bounty of the orchard with the apple harvest, as well as the bounty of the vine, marking the beginning of the winemaking season. Here, we pick our favorite mele for a collection of recipes coupled with Italian wines, beer and cider.
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.
In these six recipes, Chef Paolo Laboa shares several of the signature pesti and dishes from Farina in San Francisco.
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.
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.
At 31 and on the cusp of her tenth vintage, Sicily’s revolutionary winemaker Arianna Occhipinti has redefined the image of the modern vintner by returning to the island’s native roots.
Faith Willinger remembers Marcella Hazan as an idol, inspiration, and friend.
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.
Chef, author, Italiophile, and Italian resident Faith Willinger blogs about her recent trip to the tiny "continent"
Cookbook writer and chef Faith Willinger continues her journey, forgoing more golf club fare for fantastically fresh fish
Follow Faith as she hugs the coast, sees the sites, and enjoys the food
Faith Willinger's trek through Sicily continues
Faith Willinger finds incredible art, food and hospitality as she continues her travels in Sicily.
In her final installment about her trip to Sicily, Faith
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.
Simmer down and ease into fall's chillier nights with warming Italian zuppe. This set of comforting pasta recipes comes from good stock.
With celebrations top of mind, Anthony Giglio toasts with metodo classico, the finest sparkler from Italy.
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.
Italian-inspired rubs, marinades, sauces, and sides transform ordinary grilled steak into something special.
Swordfish is easy and versatile, the perfect fish for summer.
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.
Got the winter blues? Brighten up your meals with delicious recipes featuring juicy, in-season citrus.
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.
This collection of broth-based soups dishes up hearty flavors, from ingredients such as chickpeas and broccoli rabe ravioli to spaetzle and passatelli.
Host your own tasting party and explore the wines of Tuscany and Piedmont. Gather your friends, print our tasting mats, and taste like the connoisseurs do.
We put floral, black and green teas to use both as beverage and as unexpected powerhouse ingredient in this fragrant set of sweet snacks.
Spaghetti is versatile, delicious, and always welcome at the table. Whether you make it with fresh lobster, garden-picked vegetables or smokey speck, these ten spaghettis come together quickly and are perfect for the waning days of summer.
The aromatic, complex wines from Sicily’s Mt. Etna capture its volcanic terroir.
Old world meets new as seven brilliant chefs each create a course for this astonishing Christmas Eve meal.
In the high-altitude reaches of Trentino, Elisabetta Foradorieschews convention, elevating overlooked grapes and near-forgotten winemaking techniques to laudatory heights.
Versatile and delicious, Italy's meaty sauces come in many shades. In these recipes we highlight the robust flavors of bright ingredients, taking away the heft and cooking time typical of classic red-meat ragù in favor of savoring quicker, white meat sugh
Italy’s pink-hued rosato holds a special place in Anthony Giglio’s summer wine lineup.
A new day has dawned for Italian beer, as a unique class of artisans drastically changes the landscape of the country’s brews.
The best riso for creamy risottos and delicate desserts
Andrea Paternoster shepherds his colonies of nomadic bees, by land and by sea, to extraordinary locations in order to capture Italy's finest nectar.
One of Italy's most recognized products, balsamic vinegar is also one of its most misunderstood.
Delicate, tender, and earthy, rabbit takes well to all kinds of cooking methods and is so much more interesting than chicken
History, wine, food and modern sport collide in Venice.
When the tourists leave, and there is a chill in the air, melancholy Venice still delights but with stillness and calm
Few countries incorporate the walnut into their recipes with the same gusto as Italy. Whether puréed, roasted, stirred into risotto, stuffed in ravioli or baked into desserts, it’s a staple ingredient of the Italian holiday kitchen.
This batch of steeped and infused concoctions, from tisanes to toddies, keeps the winter chill tastily at bay.
The white asparagus of Bassano is a remarkable—and delectable—labor of love
Innovative and resilient winemakers capture the essence of ancient grapes on the windwept, craggy island of Sardinia.
A summertime favorite, zucchini blossoms are coveted for their delicate, earthy flavor.
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