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.
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.
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
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.
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.
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.
An in depth look at the olive oils of Italy and how to choose the one that's best for you.
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.
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.
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.
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.
The best riso for creamy risottos and delicate desserts
The white asparagus of Bassano is a remarkable—and delectable—labor of love
A summertime favorite, zucchini blossoms are coveted for their delicate, earthy flavor.
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