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Can private label get a larger slice of America’s love for Italian food? It’s no secret that American’s love their Italian specialties. In a 2019 YouGov survey, 88% of Americans said that they like Italian food, making it the country’s most popular non-American type of cuisine. While many Americans are most familiar with pizza, there also is the fa...

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My favorite way to plan a menu is to focus an entire meal on a single part of Italy, and with more unique DOP and IGP geographically protected products than any other, the region of Emilia-Romagna makes it easy to build an amazing menu. When it comes to elegant entertaining at home, start with the best ingredients, and the foods of Emilia-Romagna w...

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It’s no secret that the Italians take food quite seriously. So much so that the classic, Neapolitan way of making pizza is a piece of UNESCO-certified “Intangible Cultural Heritage.” The original ‘pizza’, as we know it today hails from Naples, Italy where it was developed as a cheap, street food. However, it rocketed to fame when King Umberto I and...

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Italy’s Bauli confectionery group has just presented its new corporate identity. It aims at defining and showing the values that guide the company’s work. Taking up the legacy of the tradition of a family business founded in 1922, but that has never stopped looking to the future. The new corporate identity includes a new corporate image, a new logo...

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This week, our virtual tour of Italian regions growing lesser-known grapes brings us to one seemingly forgotten (or avoided) by the Renaissance. Lacking the major architectural relics of other regions, or a history of fine art, this region is not a magnet for the typical tourist. However, in my opinion, this region, more than any other, exemplifies...

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Also called ‘spianata’ locally, pane modde is widespread in Logudoro and Barbagia. A traditional recipe to rediscover – either on its own or filled with typical island food. From the food and wine tastings to exploring traditional Sardinian culture, autumn is the best season for trying out the flavors of Barbagia. Digging into the annals of Sardini...

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Everyone perhaps knows the Italian Balsamic Vinegar as a gourmand ingredient to flavor a salad or Parmigiano Reggiano but this product is increasingly becoming a trending topic, versatile, and incredibly refined. It is not unusual now that a trendy bartender chooses a PDO Balsamic Vinegar to create a unique cocktail, or a 3 stars chef to enrich an...

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Homemade bread is like a dream come true. If the Nonna was there, she would be oh-so-proud. Warm, homemade bread, just as she used to do in her Italian kitchen back in the days. And the warm homemade bread scent released in the house is irresistible, isn’t it?  Not to mention the stress relief effect that kneading gives, a hobby that brings joy and...

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The town of Trapani has always been characterized by coral fishing, but also by the artisans who, daily, worked coral making it precious jewelry. The origin of the coral manufacturing process in Trapani dates back to the 12th century, according to the words of the geographer Al-Idrisi, who praised the precious quality of the coral of Trapani.  The...

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The first data on Italy’s olive harvesting show a drop in production compared to last September. And this will negatively affect the production of Italian olive oil. According to the forecasts of Ismea and Unaprol, the olive production of the 2020 – 21 campaign should reach 255 thousand tons, with a drop of -30% over last year. The olive harvest wa...

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