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Art and food, food and art: when thinking of Italian food, the liaison with art comes almost natural. That’s why some artists, photographers and chefs came together for a project that showcases how food and art can be combined to …

When he entered the legendary gates of Cinecittà for the first time, Marcello Mastroianni was only 11. Nevertheless, his entire life as an actor was intense. He spent many years as a theater protagonist playing legendary and memorable dramas. Then, …

The new generation of Italians coming to the US is a welcomed repeat performance, one that has been ongoing for over 100 years. Italian immigrants have historically brought generous amounts of flair, dedication and creative talent from the old country. …

Pizza is one of those ubiquitous food items that can be prepared in so many different and delicious ways: crusty or chewy, thin or thick, square or round, white sauce or red. In fact, today’s pizza is made in much …

On Saturday June 2nd, San Francisco honored Tony Bennett and his love for the city with a special celebration: during a block party along the Fairmont Hotel, the Tony Bennett Way sign was unveiled within the 900 block of Mason …

In the 1800s,Los Angeles used to have a vibrant Little Italy located in the historic center of the city, a place today known as El Pueblo de Los Angeles. In this very area two streets were named after two Italian …

“The colonization of California began under the Spanish crown with Charles III, who found himself King of both California and Naples at the same time, a precious historical curiosity to remember the bond between Italy and California, between Naples and …

Starbucks executive chairman Howard Schultz recently credited Italy with inspiring two of the most pivotal moments in his professional life. The first was in 1983. Schultz, at the time director of retail operations and marketing at the original Starbucks roastery, …

For every conflict, every porous border crossed by refugees, every suffering or rioting people, every threatening and aggressive regime, for every new technology, there is a red line that shouldn’t be crossed. Someone traced it, but others try constantly to …

“At one point, at 47, I realized that I wanted to open my own restaurant. Everyone thought I’d last two or three months, but after 18 years I’m still open.” Gino Angelini, a chef from Rimini, but transplanted in Los …