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Are you a gardener who would like to grow a bountiful Italian-style vegetable garden? Are you new to gardening but want to grow your own food and incorporate it into your homemade Italian cuisine?   Are you expanding your Italian cooking and culinary skills, and wish you could incorporate your own fresh homegrown produce into your Italian main and...

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It is no secret that the Romans were heavy wine drinkers. Estimates put the average Roman male’s consumption at a litre or more of diluted wine per day. The drink was also a symbol of civilised behaviour, and widely used as a drug, medicine and ritual beverage. Winemaking was therefore a widespread and very profitable activity, and vine growing dom...

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Jenny Vascotto and her husband, Giacomo, have more than a decade of experience in Michelin-ranked, high-end kitchens. Their backgrounds have brought them all over the world — from Italy to San Francisco. When Jenny’s mother decided to retire to Vermont, she made an offer they couldn’t refuse… access to land. The couple came to Vermont in 2019 to st...

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When he was 23, Giacomo Perletti came across old photos of the Contrada Bricconi farmhouse in Bergamo, Lombardy, its 15th-century buildings abandoned on the side of a mountain. Despite his youth, and not yet having completed his agricultural studies, Perletti knew immediately he wanted to take it on. “My desire was guided by a very specific purpose...

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Food waste, scarcity of resources and raw materials, and global warming are challenges that also involve what is one of the sectors par excellence of Made in Italy, food. Bringing innovation with projects that can have positive effects in the Food- and Agri-Tech sectors is one of the goals of the FoodSeed accelerator by Cassa Depositi e Prestiti Ve...

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In Italian gastronomy, few spices hold a candle to the appeal and history of saffron. Known as oro rosso, or red gold, this spice made a special place for itself not only in the kitchens but also in the cultural and economic fabric of Italy. Derived from the crocus sativus flower, saffron belongs to the Iridaceae family and is distinguished by its...

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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....

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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...

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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...

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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...

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