Traditions

Greyish in color, rich in magnesium and potassium, but poor in sodium chloride, Trapani unrefined salt is still gathered by hand, as it was in the 14th century. It was, however, the Phoenicians of 7th century BC to have understood …

Italy is the European country with the largest number of food and wine excellences: we boast 168 products meeting the strict regulations of DOP, that is, the set of rules guaranteeing all the processes for the production and transformation of …

Carnevale in all of Italy is like Mardi Gras to New Orleans. What you may not know is that both of these hugely popular festivals represent a last celebration before the beginning of Lent, 40 days before Easter. It is …

“Salute!” — the clink-clink of glasses resounds like church bells throughout Italy as the late afternoon begins to dissolve towards evening. It’s aperitivo time – that glorious hour or two (or three) when the busy-ness of the day is set …

Even in the time of the Ancient Greeks, Calabria’s s soil and climate had already proved ideal for growing long, thick and sweet licorice roots. Skilled expertise and then an industry grew up around licorice in Rossano, a beautiful hill …

We hear Tuscany and, of course, we think Florence, Siena, the leaning tower of Pisa,  Lucca’s medieval walls. If idyllic settings and wine are your thing, then it’s all about the region of Chianti, and the towns of Montepulciano or …

When I was a child, Carnevale was the occasion to don some improbable outfit, usually involving satin gowns and glitter or, depending on the mood of the year, a musketeer hat and a plastic sword. Possibly already nodding to what …

Salted cod, known as ‘baccalà’ in Italian, is a fish that has enjoyed extreme popularity in much of the Mediterranean. You would think such a staple food was available locally, but actually cod has never been seen to swim those …

Did you know the United Nations considers pizza Napoletana a cultural heritage? In December 2017, the Art of the Neapolitan Pizzaiuolo, lovingly transmitted from generation to generation, has been selected by the United Nations, UNESCO (United Nations Educational, Scientific and …

This is the story of a dish whose origin is rooted in people’s own heritage and centennial tradition. It is the story of a dish that was born to be rare and precious, because prepared only and exclusively to honor …