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Paolo Gramaglia loves tomatoes. The owner and chef of the Michelin-starred President restaurant in Pompeii, his link with the fruit is so strong, he says, that he and it are intrinsically entwined. Not that he thinks he's special -- he thinks all Italians have the same relationship with the pomodoro. "Tomatoes are in our DNA," he says. "We grow up...

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Balsamic vinegar completes the holy trinity of Emilia Romagna's most profound culinary traditions, along with Parmigiano Reggiano and Lambrusco. Enjoyed by Romans and deeply connected to Modena's culture and history, Aceto Balsamico di Modena is produced from fermented grape must with the addition of aged vinegar and wine vinegar, and aged in wood....

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In the outskirts of Capannori, a quaint village in the Tuscan countryside not far from Lucca, in the beautiful park surrounding Villa Carrara, there is a 600 years old oak, so famous and so distinctive that it is officially recognized as a national landmark by the Italian Government and it even appears as a reference on NATO maps.  This ancient, ma...

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The love affair between coffee and the Italians has been going on for more than six centuries. Coffee is Italy's iconic drink and, without it, it is difficult to start the day. Having a coffee at the bar is more than just a pleasant habit. It is a ritual, a tradition of the whole country from north to south, and few can do without it. There are man...

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The Parmigiano Reggiano Consortium announced a sponsorship with Golden State Warriors Italian-American guard Nico Mannion, serving as another Consortium’s United States Brand Ambassador. Throughout the coming year, Mannion will promote Parmigiano Reggiano’s presence in the United States from fitness, cultural, and nutritional perspectives. One of t...

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Experts believe the American market for Italian olive oil can grow promoting high quality, traceability controls and authenticity standards. Marco De Ceglie, Chairman of the North American Olive Oil Association, says: “To support the value of authentic Italian olive oil, first we need more production and more continuity in availability year on year...

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This might come as a surprise to many people, but there have been quite a few notable restaurant openings in the past few months, with more planned for spring. It seems that a pandemic can’t stop all progress, and as a result, chefs have been busting out with stellar pizzas, mouthwatering pastas, and original Italian dishes galore. Some of the most...

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It is impossible to visit the town of Solomeo, Italy without seeing the Cucinelli family's influence. Designer Brunello Cucinelli, who revolutionized the market with his colored cashmeres, has been slowly restoring the village over the past 30 years, bringing it back to its former glory.  The designer's daughter, Carolina, learned the family values...

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Sicily is one of the most visually attractive regions of Italy but lately is becoming equally known for its moderately priced table wines made from indigenous grapes grown in its rich volcanic soils. Our first encounter with Sicilian wines began in the 1970s with the ubiquitous and inexpensive Corvo wine often seen on red-checkered tablecloths in I...

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Bitto DOP cheese is produced in the Alps of Northern Lombardy for over a millennium. In the early 2010s, a battle arose between the staunch traditionalists and those who advocate for the most industrial versions of the DOP product. Until the agreement was signed at the end of 2014. But that may not hold up ... Can cheese really trigger what has bee...

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