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Umberto Mucci

Umberto has a degree in Political Science and a master in Marketing and Communication. He is the founder and CEO of We the Italians and the representative in Italy of the Italian American Museum of New York. He gives lectures about History of Italian Emigration to the US, and he has published seven books about Italy and the US

  WTI Magazine #29    2014 May, 8Author : Rosanna Giampino      Translation by:   There are many ways to learn Italian. Here the approach proposed by a company which launched in Rome a project to promote the "italianità" in the world, focusing, along with the language, on culture and cuisine of the Belpaese. Literature, art, design and fashion a...

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  WTI Magazine #29    2014 May, 8Author : Francesca Papasergi      Translation by:   Italians are having tough times with political communication.   European and local elections are around the corner, and politicians' faces are everywhere. Walls, mail boxes, e-mails, social networks and newspapers are covered with their electoral posters, but...

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  WTI Magazine #29    2014 May, 8Author : buonenotizie.it      Translation by:   In a market that has become more globally, the risk of counterfeiting of the excellence is always alive, especially for Made in Italy. However, thanks to technological innovation that allows us to identify and trace the origin and quality of the products, the qualit...

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  WTI Magazine #29    2014 May, 8Author : folclore.it      Translation by:   Every last weekend of May the town of Celle sul Rigo, a hamlet of San Casciano dei Bagni in the province of Siena, Tuscany, has been offering for more than forty years the traditional Pici's festival, the oldest festival of the territory of San Casciano.    

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  WTI Magazine #28    2014 May, 1Author : folclore.it      Translation by:   The Sunday after Easter, Sunday "in albis", takes place in the Marche small village the Palio della Rana (a Palio is a traditional contest between the neighbourhoods of the town). The seven districts of Fermignano will compete in the race pushing a wheelbarrow on which...

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  WTI Magazine #28    2014 May, 1Author : folclore.it      Translation by:   The picturesque procession of the "Serpari" (those who collect the snakes), also known as the most pagan rites among the Christian ones, is renewed every year on the first Thursday in May.    

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  WTI Magazine #28    2014 May, 1Author : buonenotizie.it      Translation by:   Speaking of wine tourism, today, is tantamount to reinvent the wheel. As for wines, Italy is an extraordinary repository of wealth and mobilizes crowds of tourists every year. Yet there is always something new to discover: for example, the intelligent formula which...

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  WTI Magazine #28    2014 May, 1Author : folclore.it      Translation by:   There is a large portion of the territory of Mantua, the one between the left bank of the Mincio and the province of Verona, from Roverbella to Ostiglia, which is characterized by large expanses of land crossed by irrigation canals.    

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  WTI Magazine #28    2014 May, 1Author : Sandra Tornberg      Translation by:   On March 28 the Italian Heritage Society and the Federazione Abruzzese del Michigan (FADM) sponsored the Michigan première of the film La Mia Strada ("My Road"), a beautiful feature-length documentary by Michael Angelo DiLauro.    

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  WTI Magazine #28    2014 May, 1Author : Jennifer Gentile Martin      Translation by:   One of the days while staying in the beautiful countryside of Tuscany I toured a few of the wineries in the reknowned Chianti Classico region as discussed in one of my previous blogs, Chianti region. A very well known producer, Castellare di Castellina, was...

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  WTI Magazine #28    2014 May, 1Author : Enrico De Iulis      Translation by:   Lazio often falls into a very widespread misconception in the collective imagination: many people think of it as if would completely correspond to Rome, as if the capital of Italy was expanding to cover the rest of the region or even if the territory around Rome wou...

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  WTI Magazine #28    2014 May, 1Author : Gambero Rosso      Translation by:   Cover the chickpeas with slightly warm water and keep them in water for at least twelve hours; then cook them in a pressure cooker initially in cold salty water, flavored with garlic and rosemary. Allow about three quarters of an hour of cooking from the whistle of th...

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