Parmigiano Reggiano
Emilia D’Albero Wins Best Cheesemonger at Mondial du Fromage
Emilia D’Albero talks about serving Stilton-infused mascarpone whipped cream in her great-grandmother’s espresso cups, a perfect day off, and why you should make friends with your local cheesemonger.
Appetito Hosts ITA Talks Event on Italian Wine & Cheese
Appetito oversaw an event with the Italian Trade Agency focused on the exceptionalism of Italian cheese and white wine.
Butter Made from Parmigiano Reggiano Cream is Better
Our Editor-in-Chief discovers a new butter from Ferrarini, an Italian brand that uses the cream from Parmigiano Reggiano for a sublime condiment.
The Week of Italian Cuisine in the World and Why It Matters
Our contributor explains the role of ambassador she and many others performed during the recent Week of Italian Cuisine in the World.
Pasta in Bianco, the Ultimate Comfort Food
Pasta in Bianco is a simple pleasure typically made at home in Italy. At the recently opened Portrait Milano from the Lungarno Collection, the restaurant 10_11 puts an elegant spin on the dish that also helps fight food waste.
