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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…

…for the production of red wine made from Pinot Noir grapes. The reputation of Pinot Noir as a communicator of even minute differences in terroir is well established. So distinctly…

…them ‘Crostoli’, and their name changes throughout Italy. The recipe remains more or less the same, the only real difference I noticed was that some people don’t add butter or…

…mixed with little pieces of mozzarella called straccetti. This soft delicacy, sweet yet lightly tangy at the same time, must be consumed fresh. In Latium, burrata di latte di bufala…

…With a content of 15-20% alcohol by volume, Marsala wines are classified depending on their color, sweetness and aging and come, of course, with different price tags. While Marsala Fine…

…in such a state of disrepair, could Mayor Raggi’s decision, bound to come into effect in April, actually be the most sensible? Every year the Fontana di Trevi attracts millions…

…polished, they are very different materials, particularly when it comes to their hardness and mineral content. Alabaster is a fine-grained form of gypsum, a sedimentary rock made from tiny crystals…

…as he directed the catering for president Woodrow Wilson and his second wife’s Edith wedding reception : it was December 1915. Boiardi kept on working for the President, who sought…

…ancient type; the triticum dicoccum, the most common because of its high yield and ease of growth; the triticum spelta. In English, the term spelt usually indicates both the dicoccum…

…content to serve humbly as secretary to the bishop of Rome (John Paul II) without any other fuss and ceremony. This did not mean that he was just another of…