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Arancini, arancine and supplì: what’s behind a fried ball of rice?

When you travel around Italy you will quickly notice that, in every single region, there are culinary traditions locals are not only proud of, but...

San Pedro officially has its own historic Little Italy

In the 1800s,Los Angeles used to have a vibrant Little Italy located in the historic center of the city, a place today known as El Pueblo de Los...

Pizza Pascalina, a slice of health

Pizza is the ultimate comfort food: it’s filling, it’s versatile, it’s perfect for sharing but also great to have on your own. A night on front of...

The coolest summer: why Italian gelato doesn’t feel the heat of a slower economy

The late July heatwave has been making sun, sea and sand lovers happy this year, with temperatures well into the high 80s and a gentle breeze...

Occhio malocchio: Italy and the old tradition of the evil eye

“Ciao, what are you up to?” Flavia says while looking at me and checking if I have any white hair, if my dress is this season’s or a couple of years...

Ape: working hard since 1948

When Ape was born, Vespa was only two years old and had already found a place in the heart of Italians, who had been getting back on their feet after...

Ivrea: the last Italian jewel to enter the UNESCO Heritage List

“Industrial city of the 20th century:” this is how Ivrea has been recently introduced to the UNESCO World Heritage List, at the beginning of the...

L’Arte in Cucina book presents the incomparable liaison between food and arts, chefs and artists

Art and food, food and art: when thinking of Italian food, the liaison with art comes almost natural. That’s why some artists, photographers and...

Art and economy promoted by the ports of Naples and San Pedro

“The colonization of California began under the Spanish crown with Charles III, who found himself King of both California and Naples at the same time...

Seattle and the Northwest pizza wars

Pizza is one of those ubiquitous food items that can be prepared in so many different and delicious ways: crusty or chewy, thin or thick, square or...

Pasta con le sarde

A traditional Sicilian pasta recipe which I absolutely adore is pasta con le sarde - pasta with sardines. If you have a keen eye though, you’ll...

The Bells of Agnone: Marinelli’s family handcrafting papal bells since 1339

There is a special sound that speaks of Italy, the same for thousands of years, a sound that becomes one with the country’s landscape, dotted with...

Feeding Italy for millennia: the history of ancient grains

Greeks and Romans offered spelt to the Gods, Aztecs considered chia seeds worthy of tributes, and farro is noted in the Old Testament. Today,...

Mary Taylor Simeti, grande dame of Sicilian culinary culture

“Sicilian novels and memoirs that speak of food are more important to me than cookbooks,” says Mary Taylor Simeti, a grande dame of the vibrant...

Pliny the Elder, story teller of the world

Second only to Aristotle, Gaius Plinius Secundus, known as Pliny the Elder, was probably the most influential scholar of Antiquity, and the only one...

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