At the time of the rice harvest in Italy, a reflection on the devastating effects of this year’s drought on Italian farmers, as well as our global food system.
From the garden to the bottle, Peter in Florence produces gin in the Tuscan countryside with botanicals grown on the land surrounding its artisanal distillery.
In the Friuli-Venezia Giulia region of Northern Italy, a border shared with Slovenia helps define the personality of the wine, the culture and the people.
In Sicily, traditional food preservation practices centered on dry-farmed tomatoes once helped people survive the winter. In the face of climate change today, the island’s farmers must adapt to ensure their plants survive the summer.
Los Angeles’ Michelin-starred Kato provides its recipe for steamed turbot.
White truffles are becoming even more of a rarity as global warming damages their habitat.
A riff on the cold brew tonic, this cocktail will delight you with its bright citrus notes that complement the 14 different botanicals that compose the gin all while being lifted with a bold, but perfectly balanced espresso.
In times of crisis, Italy has always turned to food as a means of creating community. But what does it mean to connect through food during COVID?
Pasta Grannies creator Vicky Bennison on the appreciation for tradition in the modern age.
During the coronavirus quarantine in Italy, locally-made products offer a window in the world of the past, and invite questions about the future of food.
In Italy, the COVID-19 crisis highlights a culture of community, even at a distance.
In Los Angeles, Chef Adam Sobel marries California bounty with Sicilian imports to create a singular experience for diners at his restaurant, Cal Mare.