NEWS FROM : ITALY  

The table and dishes designed by Gualtiero Marchesi as a function of the changes introduced by Nouvelle Cuisine. The exhaust pipe of a Ducati 916, a fetish object for Salvatore Tassa, a chef and also a great motorcycle enthusiast. And then there's Fulvio Pierangelini, who interprets the Four Seasons of Vivaldi through the ingredients: summer become...

Coccoina glue holds together almost ninety years of memories for generations of Italians. Manufactured by Pavia's Balma, Capoduri & C. since 1927, the "while, solid office glue" is an amazing "madeleine", known to evoke distant childhood days with its unique almond smell.   In one of his novels, Italian politician and author Walter Velt...

Palazzo Cellamare in Naples, Caravaggio's last home prior to leaving for Tuscany as well as being at different points home to both Casanova and Goethe, will be open to the public as part of the Association of Italian Historic Houses (ADSI) Days on Saturday and Sunday. The non-museum areas of Rome's Palazzo Ruspoli will also be open, as will Villa d...

A sweeping project being planned on the tiny Italian island of Pantelleria envisions electric power plants fueled with renewables, cells to store energy, and an electric transformation of public and private transportation. The project, which aims to improve energy efficiency and cut carbon emissions, would turn the picturesque Pantelleria into...

Let's say you are a curious traveler who finds him or herself dawdling under the ever-present portici of Bologna on a sunny Sunday afternoon. Let's also say that you are passionate about Italian art and culture and that you want to know more about this beautiful city's past and present lifestyle.   If so, there is a place you should absolute...

By Rachel Donadio Eike Schmidt, the new director of the Uffizi Gallery here and the first non-Italian to hold the job, took what seemed a logical step. In the spring, he set up loudspeakers warning visitors about scalpers and pickpockets who target tourists waiting in the perennially long lines outside Italy's most-visited museum, famous for its m...

It's never a bad time for an Italian holiday, but autumn is when the country really comes into its own. Read on for the top reasons you should book a trip here now.   1. The ColoursWhether it's the autumn sunshine illuminating reddish city buildings, the changing hues of leaves in the countryside, or glistening reflections in one of the coun...

Rome, January 11 - The American embassy in Rome on Friday argued in favor of completing the US defense department's satellite communications system in Sicily, which the regional government has blocked."Italy, as a member of NATO and an important partner for peace and security at the international level, as well as other members of the Alliance, wil...

An AUR alumni reunion is being planned in Rome from May 23 to 25, around Commencement time, and we hope many alumni will be able to come back to campus and enjoy the events we are preparing for the occasion. Please confirm your attendance no later than March 15 either on our AUR Facebook page or by sending an E-mail to m.garzia@aur.edu. Here is a...

Caro turista straniero, mi rivolgo a te. A te che hai deciso di passare questo scampolo di vacanze agostane in Italia. Credo di non invidiarti, sappilo.   So già che al ritorno non riuscirai a nascondere un'educata disapprovazione per le nostre sviste, negligenze, contraddizioni di italiani, a cui abbiamo aggiunto la cattiva nomea di turlupi...

Domenica 25 agosto, a Mombercelli (prov. Asti) nell'ambito delle manifestazioni per la festa patronale e per il ventennale del gemellaggio con la cittadina francese di Villedieu-sur-Indre (Berry), si è svolto il concerto "Mombercelli e New York – canzoni tra radici e ali" con la strepitosa voce di Simona RODANO e una b...

1. PESCE FRITTO AL CONOGelato's not the only dish you can eat from a cone; you can also get fresh, fried seafood served in a paper cone in the streets of many Italian port towns.   And this is fresh: the seafood comes right off the fishing boats that arrive at the port each morning, and gets tossed in a basic flour batter and then deep-fried...