Traditions

Ligurian pride: focaccia!

Flour , water, salt and yeast , yet it’s not bread... The focaccia Genovese is a unique delicacy The word comes from the Latin “focus,” that is ,...

Buy well, buy genuine protected Italian: choose DOP products!

Italy is the European country with the largest number of food and wine excellences : we boast 168 products meeting the strict regulations of DOP,...

Don’t say it’s only salt: Trapani unrefined salt, a protected product

Greyish in color, rich in magnesium and potassium , but poor in sodium chloride , Trapani unrefined salt is still gathered by hand , as it was in the...

Celebrating Carnevale with frappe

Carnevale in all of Italy is like Mardi Gras to New Orleans. What you may not know is that both of these hugely popular festivals represent a last...

The art of Italian aperitivo

“Salute!” — the clink-clink of glasses resounds like church bells throughout Italy as the late afternoon begins to dissolve towards evening. It’s...

The white gold of Italy: Massa-Carrara and its marble

We hear Tuscany and, of course, we think Florence, Siena, the leaning tower of Pisa, Lucca’s medieval walls. If idyllic settings and wine are your...

The Tradition of Baccalà

Salted cod, known as ‘baccalà’ in Italian, is a fish that has enjoyed extreme popularity in much of the Mediterranean. You would think such a staple...

Sweet success of licorice, Rossano’s ‘black gold’

Even in the time of the Ancient Greeks, Calabria’s s soil and climate had already proved ideal for growing long, thick and sweet licorice roots...

Su filindeu: a pasta so rare it’s at risk of disappearing

This is the story of a dish whose origin is rooted in people’s own heritage and centennial tradition. It is the story of a dish that was born to be...

Carnevale and its thousand faces

When I was a child, Carnevale was the occasion to don some improbable outfit, usually involving satin gowns and glitter or, depending on the mood of...

It’s Not Just Pizza Anymore!

Did you know the United Nations considers pizza Napoletana a cultural heritage? In December 2017, the Art of the Neapolitan Pizzaiuolo, lovingly...

Turin offers us a “bicerin”of tradition

While I write, I’m sitting in my own house in the hills of the Langhe, a good feet of snow outside. It’s that time of the year when the scent of...

The truth behind ceramic Moorish heads

Any trip to Southern Italy is never complete without browsing through dozens of ceramic stores from the Amalfi coast, to Puglia and throughout the...

La Vucciria, mirror to Palermo’s soul

Photography is an incredible versatile form of visual expression, yet there are instances when only painters, with their brushes, charcoals and...

Prosciutto done right: process, quality and passion

Ah, prosciutto - that lovely, pink hued, paper-thin sliced meat that has delighted Italy’s residents for at least 3,000 years. Perhaps not as...

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