In Los Angeles, Chef Adam Sobel marries California bounty with Sicilian imports to create a singular experience for diners at his restaurant, Cal Mare.
In Naples, Italy, the Associazione Verace Pizza Napoletana has instilled a sense of place and procedure for the art of pizza making.
In Sicily, a deep culture of sweet creation is carried on by passionate individuals like Corrado Assenza of Noto’s Caffé Sicilia.
In Modena, Italy, Acetaia Giusti produces balsamic vinegar according to tradition, but with the spirit of modern experimentation.
In Tuscany, winemakers are experimenting with orange wines and expanding the canon of what is common to the region.
In Sicily, Barbara Liuzzo and Marco Nicolosi carry on a three-hundred-year-old tradition with modern sensibility at Barone di Villagrande.
In Sabaudia, Italy, a common custom of enjoying an evening gelato unites a community, and creates a little magic.
In Sicily, the active volcano that is Mount Etna provides a diverse agricultural catalogue of culinary specialties.
In Sicily, a gathering culinary movement is evidenced by events like Cibo Nostrum, in restaurants and through efforts by those like culinary agency, La Cook.
A conversation about the culture of pasta with Los Angeles’ chef and owner of Felix Trattoria, Evan Funke.
From Florence’s MAD Souls & Spirits, an inspired cocktail recipe for New Year’s celebrations—or any festive occasion, for that matter.
In Italy, rice is as integral to the country’s culture as pasta. On her Tuscan farm, Ariane Lotti carries a tradition of rice production with an effort toward more ethical and sustainable practices.