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In classic sfogliatelle it's mixed with ricotta but in many countries it's used as the absolute protagonist for desserts boasting unique flavors. Here's how to use semolina in pastry making.

A rich snack, able to bring sustenance to men and women during hard work in the fields. History and tradition of the Abruzzo native "sdijuno," the 11 o'clock meal.

An island in the heart of the Mediterranean Sea which has given birth to a cuisine rich in nuances and syncretism borrowed by the many cultures that inhabited it over the past 2000 years. Here is a list of Sicilian...

Clear, fresh and bitter: tonic water. Here is a ranking of the top 16 best tonic water brands: the queen of soft drinks and mixology. We tasted and tested Indian and Botanical types, to be enjoyed and/or mixed with alcohol...

Not all breakfasts are created equal: different regions boast characteristic and tasty morning customs. Here are some examples.

We asked four Apulian chefs for tips on making orecchiette with turnip tops. Here are the 10 tricks to get them right.

The choice on the pizzeria menu is getting wider, more refined and delicious thanks to the great pizza artisans, but the traditional toppings remain a staple for many. Here is the history of the "Marinara," the "Margherita" and other historic...

This unique product is born from the small town in the province of Udine. A salt-cured meat that becomes sweet and melts in the mouth. Only three ingredients allowed: Italian pork meat, sea salt and the San Daniele microclimate

Beer. Good production and exports in 2021, but consumption is still under pre-crisis numbers. The AssoBirra Report: recovery at risk due to increases in ingredients and utilities

The ages-old Apulian cuisine is one respectful of the seasonal cycle, and divided among land-based dishes and coastal seafood ones. Today we explore the cookery art of Puglia.