The chef at Miami restaurant dōma created this egg dish with roasted and fried eggplant and parmesan foam in homage to his childhood in Naples.
This simple spaghetti with fried zucchini from Campania packs a vibrant flavor.
An affordable red, Monte Bernardi’s Retromarcia is a favorite of the famed New York sommelier.
Bitto DOP cheese is produced in the Alps of Northern Lombardy for over a millennium. In the early 2010s, a battle arose…
The terroir and rural simplicity shine through in the extreme refinement of the Iaccarino family's realm.
In honor of National Pistachio Day, we've compiled some recipes starring the flavorful green nut.
The former Manhattan chef and pizzaiolo has launched Black Seed Pizza, Sicilian-style pan pizzas fired in a wood oven usually used for bagels.
Michelangelo Pistoletto discusses the emotion of his first meal after recovering from Covid-19.
Dorotea Mercuri prepares a refreshing plate of pasta with lemon sauce.
This polenta pizza recipe is one of the niftiest ways to get creative with corn flour.
The Puglia native reflects on the Southern Italian traditions and flavors that inform her new book.
These “little hats” were born in Romagna and can be found around central and northern Italy.
From her Brooklyn kitchen, the Italian chef leads a pasta-centric tour of Italy. Next stop: Valtellina, Lombardy.
Stracciatella can refer to Roman soup, a cheese from Puglia, or gelato that originated in Lombardy.
A recipe for the lesser-known – though no less loved – Roman pasta darling.
A look inside Galioto's Delicatessen, a Little Italy establishment for plant-based Italian food fanatics and those on the hunt for healthier options.