Italian Food

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

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.

A very flat savoury pancake created by mixing chickpea flour, water, salt and extra virgin olive oil: here is Italian farinata.

Rich, suave, soft, with a perfectly moist crumb: tramezzini crustless sandwiches never tire, an ideal mid-morning snack or delicious lunch solution to break the routine. The best can be found in Turin.

The liquid released by the clams is very savoury: this is why spaghetti with clams are the perfect tasty Italian classic. Here's the recipe.

Ever heard of Italian vignarola? It’s a traditional Roman dish made with all the best Spring vegetables. Here is the recipe to make the stew at home.

Starting from the historical cookbooks, the first example of mixing eggs and pasta is in “Il cuoco galante” by Neapolitan Vincenzo Corrado, printed in 1773. Here's the history of the iconic Italian carbonara.

In Italy there are many other ways to enjoy espresso coffee, shared from North to South of the Peninsula. Here are the most common ones.

Typical of Maremma in Tuscany, acquacotta is a traditional cow handler’s lunch based on simple ingredients. Here is the recipe for the Spring version of the soup with all the in-season products.

March 19th is the Italian celebration of San Giuseppe, Joseph’s Day. But it is also Father’s Day: Italians love to celebrate their dads with a sweet deep-fried treat. Here’s the recipe.