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: Pizza, Pasta, Bread, Cheese, Olive Oil, Salumi, Deserts and Gelato, Espresso, Wines, and 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!
Wine Pairings for Cavatelli al Ragu di Salciccia Rosato: Cantine del Notaio Rosato Il Rogito Rosso: Cantine del Notaio L'Atto Rosso or Aglianico del Vulture Il Repertorio Cavatelli is a pasta whose origins trace back to... Read More »
Cavatelli is popular pasta in the Avellino province of Italy. It is a pasta with a rolled edge or you could say they look like small ridged dumplings. In America you can usually find them in an Italian specialty store... Read More »
Wine pairings for Risotto al Barolo Rosso: Gianfranco Bovio Barolo Vigna Gattera dell'Annuziata, Giacomo Conterno Barolo Cascina Francia, Bruno Giacosa Barolo Falletto It is the ultimate season for Risotto…and what better... Read More »
One of Italy’s favorite primo dishes is risotto; and with good cause, as Italy has become Europe’s leading rice producer. As early back as 4000 BC rice was grown in India, and though it’s not known for sure how rice made... Read More »
Wine pairings for Pappardelle alle Scorzette sul Ragu di Anatra al Ginepro Rosso: Castello di Volognano 2008 Baccante (in Italy only!), Ronco delle Ginestre Vino da Tavola della Provincia di Forlì, Moschioni Pignolo This... Read More »
Pasta al forno or oven baked pasta has a history all to its own. Meaning that although Italian cuisine usually brings with it many traditions and techniques that have been used for hundreds to thousands of years, with pasta al... Read More »
Wine pairings for Pasta al Forno Bianco: Farnese or Cantina Tollo Trebbiano d’Abruzzo Rosso: Masciarelli or Barone Cornacchia Montepulciano d’Abruzzo Just as food has its comfort zones, like baked ziti, so do wines.... Read More »
Wine pairings for Fusilli con Funghi, Pancetta e Pinoli Spumante: Vigne Regali Alta Langa Cuvée Aurora Rosé and Pratello Brut Rosé Bianco: Argiolas Iselis Bianco and Cappella Sant’Andrea Rialto What a perfect pasta... Read More »
Italians and mushrooms go way back. Mushrooms love Italy for its rain and sunshine which is the perfect combination for their growth. And Italy loves mushrooms---an important ingredient for their cuisine---since in Italy it... Read More »
Panettone is synonymous with tradition: Christmas in Italy wouldn't be the same without it. A star of every meal across the holidays, you can have it toasted at breakfast with coffee, between meals with Marsala wine, and after... Read More »
