In Rome, Italy, Chef Antonio Vitale introduces hotel guests from around the world to a classic Roman staple, and shared his secrets for amatriciana pasta in this recipe.
The Italian aperitivo custom gets a mealtime boost when practicing the apericena. This guide proves it’s a simple and perfect way to spend an evening in any country.
In Brooklyn, New York, Louis Catizone of St. Agrestis shares thoughts on Italian and American drinking cultures, and his bottled negroni.
In Los Angeles, owners of Officine Brera and Factory Kitchen, Angelo Auriana and Matteo Ferdinandi, introduce flavors from Italian history to local diners through Northern Italian dishes.
The familiar flavors of an uncommon dish inspire familial connections across generations and eras.