The Art of the Neapolitan Pizza-Maker
In Naples, Italy, the Associazione Verace Pizza Napoletana has instilled a sense of place and procedure for the art of pizza making.
Corrado Assenza’s Sweet Sicily
In Sicily, a deep culture of sweet creation is carried on by passionate individuals like Corrado Assenza of Noto’s Caffé Sicilia.
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.