An entire encyclopedia could be filled with Italy’s fresh pasta wisdom: shapes and fillings, customs, and heated debate between factions. Surrounded by plentiful sources, we could lose sight of which format was first and its provenance, or lose our way by trying to make them all, before serving the pasta with our favorite sauces and savoring every taste.

On the bright side, fresh pasta remains alive and well. The art is practiced, accomplished and explored by ...

"Michael Pollan is an American author, journalist, activist, and professor of journalism at the UC Berkeley Graduate School of Journalism.” 

[Wikipedia].

Behind this dry note lies the personality of one of the most interesting writers about matters of food, his past and present, and people’s idiosyncrasies when it comes to eating.

All food and wine enthusiasts should read “The Omnivore’s Dilemma” at ...

There’s nothing new about the idea of having food delivered to your door, just like there’s nothing new about takeaway: food on the go is an integral part of the world’s gastronomic history, especially in Italy.

Restaurants, as we know them today, are a recent concept. Prior to this, quality cooking, whether refined, classic or haute cuisine, was the prerogative of aristocratic homes and courts, the only places that could afford a kitchen staff. ...

“The Summer of St. Martin lasts three days and a bit” goes the Tuscan adage. In late autumn, there are usually three or four days in which the grey November rain is interrupted by blue skies and mild temperatures that gift incredible contrasting colors to the surrounding nature, the stuff of fairytales.

This year, the Summer of St. Martin coincided with the height of the second wave of the pandemic. Strict government-mandated restrictions to stem the tide of ...

You walk along the ancient streets of Rome, sometimes slapped awake by its murderous beauty, sometimes by the obscenities of modernity. In Rome, the great and the grubby are forever touching; they embrace and woo one another, rarely do they integrate. The reason is always that underlying oxymoron, that feeling of filthy wonder that can be touched by hand in few other places in the world. You savor. You pass through.

A thousand-year old log, a view that spans the centuries ...