Close

Italy is renowned for its rich culinary heritage, and at the heart of Italian cuisine are the locally grown grains, veggies and fruits. The country’s varied climate ranging from the Alpine climate, dominant in the Alps and Apennines, to the dry Mediterranean climate in the South, provides an ideal environment for cultivating a wide array of fruits....

691

The best time of year in Tuscany? The October weeks of the olive oil harvest. At any time, small Tuscan towns have a sense of community but during this season, the festivities triple, jovial arguments ensue over whose oil is best, the tastings seem endless at neighbors’ houses, and at home, there’s just the plain joy of welcoming this year’s olio n...

688

As part of the eighth annual Week of Italian Cuisine in the World, the Embassy of Italy in Washington hosted the workshop ‘Sustainability efforts of the swine meat products and olive oil industries, key ingredients of the Italian table,’ organized in collaboration with the American Italian Food Coalition, yesterday. “Sustainable agriculture implies...

761

At the end of my first day harvesting olives in southern Italy, I cried. What was I possibly thinking, flying 6,400 miles from San Francisco to Bari, Italy, in late fall to engage in two full weeks of manual labor? I’d just spent eight hours laying down large green nets beneath rows of trees and raking olives off their branches from the moment the...

258

Saffron tourism is the holiday of choice for a growing number of people fascinated by the small purple autumn crocus that grows in Italy. The trick is to catch the flower just before it opens in order to preserve the three to five orange-red stigmas that must be dried to obtain the precious spice that adds taste to many dishes including saffron ris...

1157

Many people will agree that autumn is the best time to visit Tuscany. The school holiday tourists have gone home, and the searing hot days become milder. As the weather cools off, the colors of autumn awaken, the grape leaves turn gold, then russet, and the countryside becomes a photographer’s dream. Mid-September into early October is a fantastic...

252

Summertime eating in Italy means one thing: tomatoes. The tomato has become so synonymous with Italy that most people don’t realize its origins actually lie in South America; however, the Italians do eat a whopping 60 kg per person per year, 45 kg more than the average European. It’s understandable: the country produces five million tonnes of tomat...

385

It's official: the Italian Nonna Chic garden just leapt to the top of our list of must-try garden ideas. Inspired by the homes of Italian grandmothers, this is one of those gorgeously sensory garden trends that prioritise fragrant plants, vibrant colours, and all the warmth and atmosphere that comes hand-in-hand with a summer holiday to Calabria. I...

478

One in four Italian agricultural enterprises has already made or aims to make investments in digitization between 2022 and 2024. The just-released survey shows a sector that invests to reduce its environmental footprint driven by national and European regulations (in 47 percent of cases ), but is developing an autonomous awareness toward the climat...

669

The garden in July is mouthwatering even for those who do not particularly love vegetables: peppers, courgettes but above all aubergines (we know, the first recipe that pops in our mind is always the same: parmigiana). All fresh, versatile, very tasty produce, which work in the most varied recipes. There are tomatoes - lots of tomatoes - with their...

299