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…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…

…the Italian section written by our contributors in Italy.    The remarkable commitment of L’Italo-Americano staff is always aimed at differentiating the content of our articles and columns, as well…

…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…

…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…

…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…

…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…

…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…

…by Regione Umbria and the Saint Francis Consortium, in collaboration with our content partners ItaliaSlowTour. Stay tuned for updates on the Saint Francis pilgrimage via our social media spaces, or…

…collision and her arrival in New York City. It features interviews with maritime experts and survivors and archival footage. Post-screening discussion with the director led by Joseph Sciorra, John D….

…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…