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Marcia Gagliardi knows food.  And San Franciscans know her.  In the past eight years since launching her e-newsletter and website Tablehopper, Gagliardi has been tirelessly working, digging, frontiering—nay, battling—to expose…

…rich in vitamins and minerals, have a very low fat content and great antioxidant properties. They are usually picked, rigorously by hand, from May until the end of October and…

…sausage very similar to mortadella but with a much higher fat content than what we are used to today. In 1661, Cardinal Farnese officially recognized the uniqueness of mortadella di…

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,…

…dough and chocolate. Some might argue that Nutella pizza isn’t much different from warm bread topped with creamy chocolate spread. And while they may share similarities, if you’ve experienced it,…

…Italian American,” the idea of diaspora, of the dispersion all over the world of a people, something we strongly and rightly associate with the Jewish community, but that it has…

…direction, Fr. Mario Trecco was confirmed as editor in chief until 2009, followed by Laura Battaglia Mesrobian and, in March 2011, by present director Simone Schiavinato. Over the last 3…

…have distinct features. The Palermo’s and Catania’s styles are the two most refined both artistically and in terms of content variety. The carts from Palermo had trapezoidal sideboards and the…

…we known them today. Why does digital contribute to the success of this exhibit? The world is represented in both maps in all of its unimaginable diversity, and viewers are…

…Italy Director Tiziana Rocca, IIC Los Angeles Director Valeria Rumori, Gina Lollobrigida and Consul General Antonio Verde. Ph Credit: Stefania Rosini We met her in Westwood just before the award…