Michela Becchi

Orecchiette from Puglia, busiate from Sicily, tajarin from Piedmont... here are al the pasta shapes to try in Italy.

Having breakfast is something you should never give up. Here are a few delicious recipes to start the day.

Aperitivo is one of the top deep rooted habits in the Italian culture, a pre-dinner drink with some snacks meant to whet your appetite. Here’s how to make it at home.

Lots of fruit to choose from plus aubergines, peppers, tomatoes: in August we prepare for winter with preserves and purées.

In Sicily it is enjoyed at breakfast with a brioche bun, in Rome it is sipped while walking, but how do they prepare granita abroad? Here are some curiosities.

Once opened, there is no excuse: the red bottle goes in the refrigerator, just like jars of ready-made pickles and sauces. The queen company of ketchup, Heinz, says so.

Pasticciotti are the sweet symbol of the city, but when it comes to savory, here come the legendary rustici, puff pastry pies filled with tomato and mozzarella cheese. And that's not all: all the best of Lecce street food.

It is one of the undisputed passions in Milan, ideal for a lunch break or for an informal dinner. Not surprisingly, establishments are popping up like mushrooms in every corner of the city.

Stuffed and fried olives from Le Marche are like cherries: you can't stop eating them. But which are the tastiest? Here is a list of places that should not be missed.

Every pastry shop has its own secret recipe, many artisans make modern versions, others remain faithful to tradition. Whatever the case, babà in Naples is serious business: here's where to buy the best.