World Nutella Day will be celebrated on February 5 (yes, we have to share this celebration with the...
Our woods are filled with plump deep blue sloe (blackthorn) berries, prugnole (or in local dialect...
Who knew the world of truffles was so interesting and crime-filled? 60 Minutes profiled the dark...
Polenta taragna is an old recipe from the mountains of the north Italy. It is made with a mix of...
On April 23-28, 2012 a food writing workshop hosted by Pamela Sheldon Johns of FoodArtisans.com...
A five-year ban on funding the inspection of horse meat slaughterhouse facilities was recently...
The Daily Meal posted an interview with Mario Batali that covers a wide variety of topics. Batali...
Gualtiero Marchesi holds the honor of becoming the first Italian chef to earn three Michelin stars...
Mere weeks after saying, "I don't want to be a media whore," chef Fabio Viviani...
Two-time Top Chef veteran Fabio Viviani may not know how to make a cheeseburger (or maybe he...
On a recent visit to Sicily, two of the things I enjoyed most were the heavenly tomatoes and many...
This Mortadella was found this morning, at a local grocery store in Aulla, Italy. Mortadella is a...
Piero Lugano, a 63 year old Italian native artist-come-winemaker, has begun making wine -...
The fouth season of the Jersey Shore has the guidos and guidettes of MTV causing chaos in Florence...
The Carpigiani Gelato University in Bologna, Italy has long been a haven for those who want to...
The "paidina" is the most traditional speciality of Romagna (Italy). Actually it is a sort of...
By adding fresh chopped herbs and some roasted garlic to this dough you can come up with some very...
This recipe is for 24 servings (about 2 1/2 by 4 inches). Directions are given for dividing the...
