Recipe: Bucatini all’Amatriciana

This is named after the town of Amatrice, not too far from Rome, where the sauce has long been prepared using the few ingredients that were always available: sun-ripened tomatoes, …

Recipe: Pasta Cacio e Pepe

(Pasta with Pecorino and Black Pepper) This is an old Roman recipe in the tradition of la cucina povera that has always been a favorite of poor and rich alike. …

Recipe: Pasta e Ceci con Vongole

(Pasta and Chickpea Soup with Clams) Roman osterias served this dish every Tuesday. It’s an unusual way to combine ingredients from land and sea in one recipe. Follow with a …

Recipe: Fettuccine con Carciofi

(Fettuccine with Artichokes, Parsley, and Parmesan) Click here to continue reading this article on Bon Appétit.

Parmesan and Beyond

Artisanal Italian cheeses have arrived on our shores, and they’re unlike any mozzarella (or maccagno or robiola or caciocavallo) you’ve ever tasted. It’s a brilliant summer morning and I have …

The Vinegar Complex

The rich concentrated taste of aged Italian balsamic vinegar is an unforgettable gastronomic experience. Few foods are so precious, so concentrated and so exquisitely flavorful that they can be tasted …

Gaja’s Next Move

Italy’s most celebrated wine producer is expanding his empire to Bolgheri, where he’ll make wines that truly reflect the soul of Tuscany. “Why should Italian winemakers be isolated in a …

Italy: A chip off the old milk chocolate block

Carla Capalbo satisfies her craving at the Eurochocolate fair in Perugia. I admit it. I’m a chocolate addict. It started early. I still remember the summer holiday excitement of scraping …