Food & Drink

ITALY

Food & Drink

Recipe of the Week: Ricotta and pear cake

Salvatore De Riso helps banish the winter blues with a delicate selection of cakes and desserts fit to brighten up the darkest day. Germaine Stafford meets the Master in question..

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Perfect Partners: matching Italian wines and food

In Italy, this is often the only decision we need to make when choosing which wine to accompany our meal in a restaurant. It really isn’t that hard, explains wine expert Marc Millon...

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Form a queue for the "McITALY"

Italy’s Agriculture Minister Luca Zaia helped prepare a McDonald’s sandwich yesterday at the fast food chain’s flagship outlet near the Spanish Steps in Rome. The occasion was the launch of the “McItaly” line...

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Orange pork loin

After the Foodie guide to Arance, we post this recipe that matches meat with oranges...

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Tagliatelle alla bolognese day

The most abused dish in Italian cuisine is without doubt tagliatelle alla bolognese, says Coldiretti, the Italian farming union. Dishes bearing this name are produced in hundreds of countries outside Italy but the ingredients and the taste would be unrecognisable to Italians...

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Foodie guide to Arance! (oranges)

Oranges, together with apples, are the most appreciated fruit in Italy and are considered by many the best remedy against winter's cold and flu, and the perfect natural vitamin c source.

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Bean soup with oregano

Three women in a kitchen – a recipe for overwhelming success! Germaine Stafford meets the three chefs who are bringing ‘old’ values back to the forefront of cooking...

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Cenone di Capodanno - New year's eve fish Menu

We propose four recipes to prepare an exclusive fish menu Italian-style for your New Year's Eve dinner...

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Patti Chiari - "Just a family meal"

“Oh, it was nothing special – just a family meal”, said my friend Gina’s mother-in-law when I thanked her for a Christmas lunch at which she had served ten different dishes. She was being modest, of course, but there was also some truth in the statement...

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Capitone for Christmas Eve

Eating Capitone on Christmas eve (eels) is a tradition common to various regions, Friuli, Veneto, Comacchio in Emilia Romagna, Naples and Apulia. Regourously fried in Naples, grilled, baked or stewed in other places.

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