Food

Pantelleria’s capers are unique in the world and are known for their intense aroma, caused by a protein present in the island’s volcanic soil. They are dark green in color, rich in vitamins and minerals, have a very low fat …

Let’s not mistake Gorgonzola with blue cheese or Roquefort which, in spite of being its moldy cousins, are much different. Gorgonzola has gone a long way since it was born, entirely by chance, in an anonymous stable in the town …

The Alba White Truffle  is an old acquaintance of mine. Actually, is much more than that, is a real childhood friend. Born and bred on the luscious hills of Piemonte, with the silvery peaks of Monviso and Bisalta just outside …

Montalcino may be best known for its splendid Brunello but buzzing across its rolling hills are amazing honeybees silently working their magic amongst the vines. From the deep dark chestnut honey, to the gentle sunflower honey, each  exquisitely assumes the …

I traveled as a guest of Consorzio Carignano del Sulcis on an educational press trip  to experience the Carignano wines of Sardegna’s Sulcis region. Although I had many times tasted and enjoyed these wines, I would come to learn that …

Many tourists rush through Italy, ticking off cities on an imaginary bucket list, zipping through museums and taking holiday snaps in front of iconic attractions. This is fine if you are happy to simply cross things off a checklist. But …

The Extraordinary Italian Taste made its way to San Francisco kicking off a year that sees – once again – Italy as one of the leading countries in the food industry. The winter edition of the Fancy Food Show came …

My region, Piemonte, is known for its good cheeses: Tùma, Raschera, Castelmagno, robiola di Roccaverano are only a handful of the many delicious and fragrant milk-based delicacies it has to offer. You understand that loving cheese and that other typical …

Its simple name evokes history, ancient history …. and we’re not mistaken thinking that. Biroldo is a Slow Food protected cold cut, a product of Tuscan tradition, almost impossible to find nowadays. It’s made with the pig’s lesser parts like …

When I think of comfort food Italian style, I think of polenta and this is the perfect time of the year for it. Not only because of the cold temperatures, but because many of us have likely just finished making …