La Buona Tavola

First of all, always go for dark bottles that protect their content from light and avoid its oxidation.  Labels should give us basic information: the olives’ geographical origin, their type, where they have been pressed and where the oil has …

“Alla gloria di Dio, ci’a racommando a papà mio” is what my mom says every time she makes this dish – an Italian tradition of sending a salute to a loved one when eating or drinking something you know they …

I don’t think there is another food in the world that has reached the popularity or stretched the imagination as much as pizza. Let’s not get into where the best pizza is made or who made it first because we …

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 …

This aromatic and smokey cold cut, whose name betrays its Alto Adige origins (speck means “lard” in German), is largely unknown outside of Italy, in spite of being truly delicious. Speck’s tradition is ancient: it already appears in butcheries’ account …

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 …

This popular pasta shape typical of Salento and usually served with turnip greens or rabbit ragout sauce may have originated in France where, during the Middle Ages, wheat cultivation was common. The flattened shape given to this type of pasta …

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 …