White Wine: Pinot Grigio from Perusini and Attems (Almost) Rosato Wine: Pinot Grigio MonGris from Marco Felluga Pinot Grigio is an all-time Italian favorite both inside and outside “the boot.”… [Read More]
Italian food and wine are the most popular in the world. They are the result of centuries of innovation, experimentation, study, and artisanal mastery. Most important, they are the pride and joy of Italy. Yet, in some ways Italian food is a victim of its own popularity and is often misinterpreted and distorted.
In this section, we provide a condensed history and accurate description of the most popular Italian foods:
la Pizza Pizza
la Pasta Pasta
il Pane Bread
il Formaggio Cheese
l’Olio Olive Oil
i Salumi Salumi
il Dolce Desserts
il Gelato Gelato
il Vino Wines
i Liquori Liquors
We also provide a map of the regions of Italy, each with its own rich history and culinary specialties. We hope to preserve and promote authenticity!
Italians love to complain about life in Italy. It’s a national pastime. But come on, they all know that they’re living in the land of Dante, Michelangelo, and DaVinci, and… [Read More]
Lasagna is ancient (quite literally) and the dish is just as rich as its history. Lasagna is an age-old recipe that has two known origins. Some say the name comes… [Read More]
White beans are the winner! If there were a contest to see what type of food can taste good in pasta AND be healthy for you…ding, ding, ding—white beans, or as… [Read More]
It is no joke when I say that Spaghetti alla Puttanesca has a history almost as rich as the dish itself. Supposedly crafted in Southern Italy mid-20th century, the dish’s… [Read More]
As the name may indicate Bolognese originated in Bologna, Italy in the early nineteenth century. This ragu is traditionally made with tomatoes or tomato paste and heavily laden with meat…. [Read More]
Who doesn’t like bacon and eggs? And those of you who do not, please refrain from raising your hands. I believe that you are the minority in this situation. Bacon… [Read More]
Once again, I was in an interminable, unnatural, and indecent bind. I did not enjoy the pain. Soft music played in the background as a soft voice commanded me to… [Read More]
The definition and preparation of a Neapolitan ragù can vary from town to town, house to house, person to person. The Italian word ragù, from the French word ragout, is the… [Read More]
Masciarelli’s reds brim with a cheerful core of red fruit that isn’t overly ponderous and satisfy the neophyte and collector alike with their toothsome deliciousness.