Some time between beach season and boot season, porcini mushrooms begin to arrive in the market, at road stands, and on menus. Though they are available almost year round, porcini are one of the true harbingers of autumn in Italy, their nutty flavor and mossy smell pulling diners away from the beach and into the cozy embrace of the woods.
I Can’t Believe I Ate All of That On Such a Short Trip
Making fresh pasta can be fun!
The bicerin is an important part of the coffee culture in Torino (Turin). Learn more about the bicerin.
The Local.it reports that the town of Caldari di Ortona in Abruzzo has opened the first free wine fountain.
Pity the poor American who can only find comfort in the familiar flavors and food textures of home. Pity me for not taking kindly to the coniglio (rabbit) or swooning at the sight of chicken liver crostini or the tripe…
Cooking school teacher and chef Angela Schiavina shows off the culinary riches of Ravenna in this “My City” video from The Guardian.