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.
The Art of Eating in Florence
In Florence, visitors and residents alike can get to know the history, tradition and the quirky personality of the city through its many culinary delights.