Food & Wine
The Olive Harvest in the Veneto
January 2018 | Myra Robinson
Autunno, tempo di raccolta delle olive! La produzione dell’olio, soprattutto di quello extravergine, è finalizzata al rispetto dell’integrità dell’oliva e alla sua lavorazione in breve tempo dopo la raccolta per garantire un prodotto di qualità. Le...
The Two Stolen Pernigotti Chocolates
December 2017 | Elia Iafelice
When I was young, I didn’t get along very well with my older sister who was a neat freak. From her perspective, whatever I did was not good enough. The bedroom we shared was never thoroughly tidy. If I were to leave the slightest bit of dust on the...
"Buon Appetito or Not, that is the Question!"
November 2017 | Elia Iafelice
During one of my last visits to Italy, as I was about to eat lunch with a friend, I picked up my fork and wished her “buon appetito!” Surprisingly, she didn’t respond “grazie, altrettanto” (“thank you, same to you!”) as I had expected, but rather...
Italy's Festive White Truffle Season
November 2017 | Danielle Selvaggio
Il tartufo è un frutto della terra conosciuto sin dai tempi più antichi. Nasce e vive sotto terra, dove cresce spontaneamente nel terreno sulle radici di alcuni alberi. È composto da una parte esterna a volte liscia ed a volte rugosa e da una massa...
An American Brunch in Verona
October 2017 | Francesca Mignosa
I was missing America. I was particularly missing those sweet-meets-salty moments you only experience at weekend brunches. I had a taste (or two) in my palate and had a strong feeling that I would find them here in Verona, Italy. So, I started...
Italy's Mediterranea Diet: Topping Chez Panisse
August 2017 | Anne Robichaud
In 1971, Alice Waters basically launched a California version of the Mediterranean diet when opening Chez Panisse in Berkeley, promoting farm-to-table, fresh, local ingredients. Although I’d studied at UCB in the early 1970’s, I finally tried out...
Italian Summer Cuisine
July 2017 | La Gazzetta Italiana
La cucina italiana è una delle più amate del mondo. Il segreto del suo successo risiede nell’utilizzo di ingredienti locali e, soprattutto, stagionali che ne garantisce freschezza e sapore. L’arrivo dell’estate in...
Eating Your Way Through Little Italys
May 2017 | La Gazzetta Italiana
Traveling to a city with a bustling Little Italy this summer? These restaurants have the best ratings!
SAN FRANCISCO
Tony’s Pizza NapoletanaCoal-fired to Roman-styled pizza, this pizzeria has it all.
The Italian Homemade CompanyAn Italian...
"Digging" Formaggio di Fossa
May 2017 | La Gazzetta Italiana
The Italian word “fossa” means pit, hole or grave. “Formaggio” is cheese. Simply translated: formaggio di fossa is cheese of the pit or the hole.
Fossa cheese is made with either sheep or cows’ milk or a combination...
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