Italian Food

It's easy to say "vinegar". But under this simple and immediate term hide all manner of ingredients, worlds, cultures (and even by-products) that have been part of human history since its inception. Here's to the rebirth of the vinegar tradition...

Crispy, tasty, sour: giardiniera vegetable pickles are perfect for lovers of intense flavours. But the pantry can also offer other pickles, not to mention the many vegetables in oil. Here is their history.

We have to wait until the Middle Ages for fried foods to become a product of common use among elite classes. Here's the history of frying and a few typical Italian recipes.

Cooking fish too daunting? It’s easily done at home. Here are the main cooking methods for fish, and two recipes that can be easily replicated at home: stewed baccalà (codfish) and baked pagello fragolino.

Are tortellini an untouchable recipe? In the April issue of the Gambero Rosso monthly magazine we compared the opinions of chefs, dividing them between purists and innovators.

Made with basil or tomato, arugula or walnuts: pesto is the ideal solution in the summer. Here are the typical pesto recipes of the Italian tradition.

Here's how to fight bad businesses of Italian cuisine around the world.

Tasty, with an intense flavour and pungent odour, liver is fundamental to many traditional Italian recipes: here are the ones not to be missed.

Ever heard of Modica chocolate? We tried to pair it with braised cheek ravioli. Here's the recipe.

Russian salad is a colourful and savoury dish made with vegetables and mayonnaise. Here's the recipe.