Italian food is regional before it is national, seasonal before it is traditional, and always specific. The ribollita in Siena is not the ribollita in Florence. The way they make cacio e pepe in Testaccio is not the way a Roman restaurant in London makes cacio e pepe. The Nebbiolo grape produces one wine in the Langhe and a different wine entirely forty kilometres north in Valtellina, and the differences are not subtle. This section takes Italian food and wine seriously enough to be precise about all of that.Recipes are given with the context that makes them make sense. Wine articles go beyond the label to the soil and the person. Restaurant pieces are written after eating, not after reading a press release. If you want to understand Italian food and Italian wine — not just consume them — this is where to begin.
A network of ten museums scattered across the plains, hills and Apennine forests of Parma province tells the story of a territory whose culinary identity…
From a 1703 ledger entry in Santo Stefano Belbo to the cru vineyards of Barolo and Barbaresco, Poderi Colla represents one of Italy’s most consequential…
At the foot of Monte Ferru, a family distillery in Santu Lussurgiu is reviving a craft that shaped this Sardinian hill town for centuries. There…
A South Tyrolean distillery founded on a single copper still in 1946 has spent nearly eight decades refining the art of transforming Alpine fruit, herbs,…
A Brescian spring born at 1,864 metres above sea level is quietly challenging the multinational dominance of Italy’s mineral water industry — one elegant bottle…
A family estate on Sicily’s south-central coast turns centuries of agricultural history into some of the island’s most compelling DOC wines, olive oils, and artisan…
Steps from the Battistero di San Giovanni, one of Florence’s most storied dining establishments carries within its ancient vaults a history far older than the…
How Italian restaurants actually work — the difference between trattoria and ristorante, how to read a menu, order wine, and eat the way locals do.
Italy greatest markets — from Venice's Rialto fish market and Rome's Porta Portese flea market to Palermo's Ballarò food bazaar — a practical guide.
The Italian Sunday lunch — handmade pasta, slow-cooked ragù, and hours at the family table — is a weekly ceremony that visitors can experience if…