john carafoli

The brazadèla is  eaten usually for breakfast with milk or, after dinner, with a good glass of red wine

A Slice of the Past: An Italian American Cook-in Brings Childhood Memories to Life

Everyone has favorite childhood memories, and one of mine is of the lovingly prepared food whose aromas filled the air of my old neighborhood in the...
Italian-American ricotta cheesecake

The Story of an Italian Artisan Cheese Maker

I had heard of Wolf Meadow Farm and Luca Mignogna when I was writing Great Italian American Food in New England. About two hours north of my home on...
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...

Weekly in Italian

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