Features
The Soul of Pozzallo: Finding Sunday Sauce on the Sicilian Coast
Trattoria ’nta Nonna is a delicious starting point for exploring this seaside town.
Cooking with Nonno in Rome: A Pasta Class in Testaccio
Family recipes and stories bring two generations together around the kitchen table.
Antonia Sautter: Creating the World of Il Ballo del Doge in Venice
The designer brings chefs, costumes and theatrical spectacle together for one of Venice’s most elaborate Carnival celebrations.
Avere Sale in Zucca: When Common Sense Needs Seasoning
Italians know that an empty head can sometimes be improved with the right condiment.
Fresh Pasta in a Centuries-Old Cave in Umbria
At Le Grotte del Funaro in Orvieto, a leisurely lunch pairs local dishes with the town’s underground history.
The Flame, the Field and the Sourdough: A New Wave of Pizza
How the American farm-to-table movement is redefining today’s pizza.
The Greatest Tomatoes Really Do Come from Europe
Our Editor-in-Chief traveled to Campania to find out what makes the tomatoes of Europe the world's greatest.
How a Conversation with Stanley Tucci Led Me to Pizzoccheri
A passing recommendation becomes a memorable meal in northern Italy.
Pasta School with Lowcountry Bella: How to Make Pici Pasta
Learn how to roll a simple eggless dough into this traditional Tuscan pasta shape.
Gelo di Mellone and a Family’s Sicilian Summers
A family dessert brings back memories of summer in Sicily.
