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 focus. Yes, this was yoga class. I thought to myself, “But I am focusing…on pasta. That’s better than thinking about work, right?” My mind raced from pasta to pasta to pasta. “Why shouldn’t these positions be named after pasta instead of animals? How much nicer… [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!
Wine pairings for Spaghetti con Pomodoro e Basilico Bianco: Soave, especially Monte Grande from Pra Rosso: Bardolino Carlino and Frizzante from Castello di Luzzano The beauty of this dish is in its fresh fragrances, especially the savory, herbal notes of fresh-torn summer basil. Those lightly green notes in the pasta can make a delightful match in certain white wines, especially those from the north. As the haiku has it, simple and clear, I say Soave… [Read More]
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.” Unknown to most, Pinot Grigio is a slightly odd grape in more than one way. First, the pulp of the grape is actually pink. If you look very closely at riper styles of Pinot Grigio, especially from the New World, you can see faint pink… [Read More]
Soft and sweet, filled with bits of candied fruit and raisins, panettone is a classic Italian Christmas dessert. This recipe below is from Academia Barilla. p.s. Check out the history of Panettone here.
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 dinner with spumante or moscato d’asti. There are essentially two types of panettone – the boxed panettone that you get in the supermarket, and the rich, wholesome panettone that you buy at an Italian pastry shop. The… [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 its way to Italy, we know that in September of 1475, the Duke of Milan, Galeazzo Maria Sforza, promised twelve sacks of rice seeds to the Duke of Ferrara. It is also known that… [Read More]
A plant native to the Mediterranean, the artichoke has achieved fame as a nutritious, aphrodisiacal, and even divine delicacy from the time of the ancient Romans and Greeks. According to legend, the first artichoke was a woman-turned-goddess named Cynara, who Zeus transformed into an artichoke as a punishment for returning to the mortal world. Its mystical powers were widely acclaimed, and in the 1500’s, only men were allowed to consume the artichoke, as they worried about… [Read More]
Spaghetti aglio e olio, or pasta with garlic and oil, is a traditional of Southern Italy and is frequently associated with cucina rustica (rural home-style cooking). With just a few ingredients, it takes a just a short time to prepare. In addition to garlic and olive oil, hot chili peppers and parsely are sometimes added. But it is not served with cheese, which is said to compete with the garlic. The history of the recipe… [Read More]
Poor misunderstood anchovies. In America if you ask for a pizza with anchovies most people would crinkle their noses at you. Go ahead, at your next family/friend gathering suggest ordering anchovies on your pizza pie and watch the faces of all who are in disgust, then be replaced by the mask of confusion. “What? Anchovies? Why? Why ruin the pizza? No really, why?” Oh, if they only could be open minded to these lovely little… [Read More]
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 the Pope, Armani and Ferragamo, and carbonara, mozzarella, and gelato. So they can complain all they want, but they’re not getting any sympathy from me. I’ll take their bloated bureaucracy and traffic jams any day if they come along with a slice of prosciutto and… [Read More]