Italian food
Why Italians Say Se Non è Zuppa è Pan Bagnato
Some alternatives sound different until they end up in the same bowl.
Cinema Purgatorio: American Movies Set in Italy Are So Bad
Our Editor-in-Chief weighs in on the absurdity of many American movies set in Italy and recommends his own stories as a solution.
How to Make Spaghetti al Makhani
A Chef shares his original recipe for a pasta sauce that blends classic Indian aromatics with a famed Italian technique.
A Tavola Non Si Invecchia: Why Italians Never Rush the Table
Time at the table is not counted—it is set aside.
Italian Salumi: How Agricola Farm Brings Tradition to Vermont
Italian curing traditions take hold in Vermont, where one farm produces salumi with patience and precision.
Fare la Scarpetta: The Last Sweep of the Plate
In Italy, even the final streaks of sauce have a name.
Essere Una Minestra Riscaldata: After the First Simmer
From the Italian kitchen to public judgment, minestra riscaldata reminds us that second attempts rarely recover their original flavor.
How Italian Professor Ilaria Serra Eats in America
Professor Ilaria Serra, a native of Venice, shares her experiences with Italian food in her adopted hometown of Boca Raton, Florida.
Cannizzaro Sauces: Old World Flavor, New South Home
From farmers markets to regional shelves, a Charlotte sauce company grows one jar at a time.
L’Appetito Vien Mangiando: Why Appetite Comes With Eating
Italian scholar and New York-based educator Samuel Ghelli launches a new Appetito series exploring how Italian sayings shape ideas about food, language and life.
