The Balsamic Vinegar & Vermouth of Acetaia Giusti
In Modena, Italy, Acetaia Giusti produces balsamic vinegar according to tradition, but with the spirit of modern experimentation.
Tuscany Takes on Orange Wines
In Tuscany, winemakers are experimenting with orange wines and expanding the canon of what is common to the region.
Barone di Villagrande on the Eruption of Etna Wines
In Sicily, Barbara Liuzzo and Marco Nicolosi carry on a three-hundred-year-old tradition with modern sensibility at Barone di Villagrande.
Time for Gelato
In Sabaudia, Italy, a common custom of enjoying an evening gelato unites a community, and creates a little magic.
High Drama and Diverse Agriculture on Mount Etna
In Sicily, the active volcano that is Mount Etna provides a diverse agricultural catalogue of culinary specialties.
Sicily’s Second Coming
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.
When Pasta Speaks
A conversation about the culture of pasta with Los Angeles’ chef and owner of Felix Trattoria, Evan Funke.
To Tomorrow
From Florence’s MAD Souls & Spirits, an inspired cocktail recipe for New Year’s celebrations—or any festive occasion, for that matter.
Against the Grain
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.
Water, Reincarnate
In Bassano, Italy, the tradition of grappa is carried on by producers both old and new with characteristic passion.
Sempre
In Procida, Italy, a tradition of preservation is carried out for purposes of both food and family, through the customary process of passata di pomodoro.
Turin: City of Specialty
In Italy’s Piedmont region, the city of Turin shines with specialties that delight diners of the local and visiting kind alike.