Italian culture
Carne da Macello: When Italians Turn People into Meat
Italian gives human expendability a distinctly culinary form.
Why Bigger Isn’t Always Better in Italy
In Italy, the true measure of value may be found in the cellar.
Fare il Pesce in Barile: When Italians Play the Fish in a Barrel
Some forms of indecision are less innocent than they look—and Italian has the perfect food for them.
A Fagiolo: The Right Thing is a Bean in Italian
One small legume can be timely, useful, welcome, and exactly right.
Vestirsi a Cipolla: What This Italian Expression Really Means
It may sound like terrible advice during an Italian heatwave. But sooner or later, someone will tell you to dress like an onion.
ORIUNDI’s Anthony Castelvecchi on Preserving Italian Heritage
The story of Italian heritage reaches far beyond Italy's borders.
Why Italians Say “Ci Sta Come il Cacio sui Maccheroni”
Not every combination becomes a figure of speech. In Italy, pasta and cheese did.
No Italian Blood Required: What Italy Taught Me About Italian Cooking
Chef Jennifer Bajsel discusses what Tuscany and Sicily taught her about cooking Italian food with humility.
Per Forza Non si Fa Nemmeno L’aceto: When Italians Say You Can’t Force Things
Italy even turns vinegar into a recipe for living.
Spirito di Patata: When Italians Blame the Potato for a Bad Joke
The humble potato has fed generations of Italians. Their sense of humor is another matter.
