A starter guide on getting around Florence and a handful of Italian words to get you your first espresso in the City of Lilies.
The legacy of Filippo Corsini, the son of a noble family, lives on in the heartland of Tuscany.
Book author and Emmy-winning producer Stef Ferrari recounts her time living in Florence as an expat and writer.
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.
Fourth-generation chef, Matilde Pettini, proves that tradition and innovation can go hand in hand, even in Tuscany.
Chef and author Mary Ann Esposito, host of TV’s longest-running cooking show, made it her life’s mission to share and preserve traditional Italian recipes before they disappear.
The legacy of Italy’s mondine—the women who historically weeded the country’s many rice fields—is agricultural, cultural, culinary, and above all, political.
Relying on natural resources and a network of support, Fattoria Zoff creates organic cheese from Friulian cows.
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.