Food News

Colomba, chocolate eggs, pastiera: the sweet Easter recipes of Italy are many and amazing, but on Italian tables on Easter Sunday there is also a multitude of typically regional delights.

In Poland they're painted and embellished with wax, in Argentina they are prepared in a maxi version: this is how Easter eggs are around the world.

Those with a sweet tooth will be glad: strawberry days are here again. But also leaf lettuce, asparagus and the first broad beans. April brings spring to the dining table: here's what to buy at the market.

Made with ricotta, cooked wheat and shortcrust pastry, pastiera is one of the most popular Easter cakes in Italy. Here’s the history and the recipe.

In Italy there is no Easter without the traditional dove-shaped cake: here's the story of the colomba.

There are plenty of Italian recipes for Easter, a deeply Christian festival with a table full of sweet and savory symbolic specialties. And, among the many Italian traditions, there is the one of Sunday breakfast.

Elegant and graceful, considered cloying by many, but in any case essential in the art of confectionery: an ode to meringue and its many variations.

In Italy there are many other ways to enjoy espresso coffee, shared from North to South of the Peninsula. Here are the most common ones.

Back to focusing on gelato, mainly because everyone loves it and because not enough has actually been disclosed yet. Gelato we believe can be enjoyed year round, releasing it from summer seasonal restraints. Here is how to recognize a good...

Typical of Maremma in Tuscany, acquacotta is a traditional cow handler’s lunch based on simple ingredients. Here is the recipe for the Spring version of the soup with all the in-season products.