Cocktails For Aperitivo Hour
Get started with aperitivo hour at home with these riffs on Italian cocktails.
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The Staples of Florence
Do as the locals do: here are a few staple dishes and drinks of Florentine life.
Inside the Mind of La Marzocco’s Head Designer, Stefano Della Pietra
La Marzocco’s head designer, Stefano Della Pietra, on Piero Bambi, his design philosophy, and the legacy of the espresso company.
Where To Eat & Drink In Florence
From markets, cafes, and restaurants to finding the best gelato or cocktail for aperitivo hour, here are first hand recommendations from our team and Florentine locals.
What You Need To Know Before You Land In Florence
A starter guide on getting around Florence and a handful of Italian words to get you your first espresso in the City of Lilies.
Per Filippo
The legacy of Filippo Corsini, the son of a noble family, lives on in the heartland of Tuscany.
The Culinary Baroque
From the bustling kitchens of New York City toa historical kitchen from the Renaissance, Chef Gaetano Arnone reconnects with his Italian roots and his passion for art.
Chef Akira Hirose Creates a Beautiful Memoir and Honors Japanese Angeleno History with Azay
After 40 years of defining Japanese French cuisine all around the world, Chef Akira Hirose celebrates his homecoming in Little Tokyo, Los Angeles.
In Northern Italy, Fattoria Zoff Makes the Most of Natural Resources
Relying on natural resources and a network of support, Fattoria Zoff creates organic cheese from Friulian cows.
Bamia (Okra Stew)
A recipe for bamia, an East African okra stew from Eritrean chef, Menal Ghebremeskel Kidane.
Okra’s Journey To and Through the American South
Tracing okra’s journey to Southern staple status means acknowledging the vegetable’s West African roots—and the people who brought it here.
Sip, Bite, Repeat: A Guide to Zakuski
Whether simple or extravagant, zakuski aren’t just vodka chasers. They reflect the essence of Slavic hospitality.