Food

Sicilian granita has rougher consistency than gelato, is entirely free from air and has a sugar content of about 30%. It is made of water, fruit juices or syrups. On the Siracusa coast, it’s semi-liquid, whereas on the opposite side …

Italians are one of the largest consumers of canned tuna in the world and for good reason.  Italian oil-packed tuna (tonno) is a flavor packed treat that puts the water packed variety to shame.  The tuna is typically precooked and …

I first met Giovanna Neri, proprietor of Col di Lamo winery, on one of those raw and rainy New York days when the city takes on the monochromatic tone of a black and white photograph.  Along with daughter Diletta Pieraccini, …

The history of beer is ancient and its invention may well be considered fortuitous, if we take into account that basically every type of sugar-containing cereal can ferment spontaneously and naturally. One of the oldest, beer-related testimonies available comes from …

Calabria, more specifically the area of Rada dei Giunchi,  holds the world record for the production of bergamot. Here, a temperate-tropical and humid microclimate has supported cultures since 1750.   Bergamot is a peculiar citrus fruit, both for its origins and …

Italy is always associated with pasta so I thought I’d write about one of it’s most celebrated pasta dishes which is a traditional Roman recipe, and often made incorrectly around the world.  I’ll confess that for many years I was …

For over forty years, I have been living in both Italy and the US. I feel Italian and American, Italiana and Americana, sounds almost like a Starbucks drink! The difference with being Italian-American is that I feel the two cultures …

Around the first half of the 19th century, during the Kingdom of the Two Sicilies, Lent days were called giorni di scammaro and people had to eat quite frugally, avoiding meat and rich foods. It is in this period that …

Between green mountains and crystal clear sea, the region of Calabria offers a plethora of unique delicacies, including ‘nduja, a curious spreadable deli meat, characterised by a bright red color and a fiery taste. Even if its origin is uncertain …

Frico, that stranger! Frico, or fricò to say it in Friulan dialect, comes from the extreme North-East of Italy, near the border with Austria. This tasty delicacy is made with all the leftovers of mountain cheeses and, especially, of Montasio, Friuli’s …