La Buona Tavola

Bitto Cheese

Valtellina: Bitto's story

The Bitto is Valtellina's most renowned and important cheese, an incredible local speciality that is produced only here, high up on the mountains in...
Bresaola from Valtellina

Bresaola from Valtellina

Valtellina is the birthplace of so many good things, including Bresaola! Bresaola is a quality product made with one single piece of the highest...
Cinghiale brasato e polenta, Pulled Braised Boar over Polenta in an antique Deruta bowl

Essence of Umbria: Braised Boar

When I set out to sell a publisher on the idea of writing a book about Umbrian cooking some years ago, I was asked to sum up the cuisine in a short...
The lentils of Castelluccio

The lentils of Castelluccio

Italia Slow Tour in the plane of Castelluccio! We meet some people who are harvesting the lentils. The lentil of Castelluccio is a PGI product and is...
Risotto with Red Radicchio at Loggia Rambaldi, Bardolino | Photo: Copyright Paolo Destefanis (www.paolodestefanis.com) for Veneto: Authentic Recipes From Venice and The Italian Northeast, by Julia della Croce

Pink is the Color of Winter

The first snow clings to the splashes of stricken marigolds outside my kitchen window. Only yesterday, their little mop-heads bobbed undaunted,...
Like an impressionist painting, there are many ways to tell of the multiplicity of Italy and of being Italian through its cuisine

Italy and Being Italian Through Cuisine: A National Essence

Italian cuisine is... first and foremost, quality. The best. Beauty. Richness and good-ness. Breeders, farmers, prod-ucers. Social responsibility...
Pumpkin Tiramisù

Pumpkin Tiramisu`

Tiramisu is a beloved Italian dessert. It's smooth, creamy and caffeinated so what's not to like? I love making it for holidays primarily because it'...
Pasta alla chitarra with tomatoes and garlic sauce

Cooking in Tuscany: Pasta all’Aglione

Autumn is typically one of my favorite seasons of the year, especially in Italy. A recent trip to Montalcino was glorious – the colors of the vines...
The First Italian Cuisine in the World Week (November 15-23)

The International Week of Italian Cuisine Is Coming This November

Trade fairs, demonstrations, master-classes , workshops, films , lectures, galas and special events aimed at showcasing individual Italian...
One common dish shared by most regions, with regional variations, is the octopus salad

Drunken Octopus Salad – Wine-braised octopus with kale and potatoes)

Octopus is finally available again in seafood stores in Southern California. In Italy, being able to buy freshly fished octopus is nearly a...
Pizza with pork sausage and rapini. | Photo: Copyright Nathan Hoyt, 2016

How About Some Super Healthy Greens on That Pizza Pie?

It’s hard to beat a well-made pizza margherita whose colors are the very symbol of Italy, but in the cool of autumn, I find myself craving a more...
Anellini al forno: baked anellini pasta

Cooking with Nonna: baked anellini

In this video recipe , Rossella Rago of Cooking with Nonna shows us how to prepare Baked anellini, a classic Sicilian dish that is perfect both for a...
Pappardelle alla Bolognese

Pappardelle alla Bolognese

Ingredients: 1 Lb Pappardelle pasta, 1/2 Lb Ground beef, 1/2 Lb Ground pork, 6 Oz Tomato paste, 1 Small onion, finely chopped, 1 Carrot, finely...
Sausage with cardoons. Cardoons are a late winter, early spring specialty. Photo by Manx Taiki Magyer

L’Avventura: The downs and ups of a vacation in Italy

Since my Italian-American childhood, I have always been interested in everything Italian—especially Italian food. Whenever possible, I find myself on...
Baked ricotta dip with oil infused garlic

Fall Comfort Food: Making Fresh Ricotta

Although I am always sad to see summer turn to fall, there is something about the crispness in the air that I can’t help but love. As the fires in...

Weekly in Italian

Recent Issues