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Venice Carnival is ten days of elaborate masks and costumes with a thousand-year social tradition -- the most photographed event in Italy and one of…
Vermentino is the definitive white wine of the Italian coast -- saline, aromatic, and calibrated to the seafood of Sardinia, Liguria, and Tuscany.
Brunello di Montalcino -- 100% Sangiovese from the hills south of Siena -- is one of Italy greatest reds, built to age for decades and…
Amarone della Valpolicella is made by drying Verona hill grapes for months before fermentation -- a centuries-old technique producing Italy most distinctive concentrated red.
Barolo, from Nebbiolo grapes in the Langhe hills of Piedmont, is structured, long-lived, and capable of ageing for decades -- a guide to Italy greatest…
Baccala -- salt cod preserved from the North Atlantic since the 15th century -- is one of the most versatile ingredients in Italian cooking, from…
Pasta alla Norma -- fried eggplant, tomato, and salted ricotta -- is the defining dish of Catanian cuisine and a gateway to the rich Sicilian…
Ribollita is the Tuscan bread soup of cannellini beans, cavolo nero, and stale bread that improves with reboiling -- a defining example of cucina povera…
Cacio e pepe is three ingredients and a demanding technique -- an entry point to the Roman pasta canon that is as difficult to do…
Beneath Orvieto Gothic cathedral lies a subterranean city of Etruscan cisterns, medieval olive presses, and tunnels carved into volcanic tufa over two thousand years.