Italian Food

Italian Food and Wine

Italian food
Italian food and wine

 

 

Italian food and wine are probably as famous as Italy's artistic and historical assets: think of Italian wines such as Chianti, Amarone and Barolo, of our specialty foods, like Buffalo Mozzarella, or of fresh produce such as truffles and olives, that are so much part of our cuisine to have become almost a symbol of it. Feeling hungry? Well,  If you want to get straight to work, check out our delicious Italian food recipes database. If you want to learn more about Italian food and wine and some of their secrets, than keep on reading this section of our website: you'll be surprised by the history behind the food, and how strictly related to the culture and heritage of an area a wine or a dish can be.

 

In truth, food is one of the cornerstones of Italian culture and even if times are changing and life is more and more frenetic, Italians still find a great pleasure in sitting at a table, at home or  at the restaurant, and share a good meal together: this is because to the people of Italy, Italian food and wine are part of their culture and, very often, also of their own family history. Each Italian will tell you about their family way to cook a specific dish, using recipes often passed on through generations. If this is somehow common also in the rest of the world, in Italy it truly has a deeper significance. This, however, doesn't mean that Italians don't enjoy discovering new foods or new ways of preparing familiar dishes, maybe matching them with a different wine: this is, once again, a sign of how much Italian food and wine mean to the people of Italy, how important they are in their everday life. 

 

As many of our articles will show you, especially those on traditional cuisine, either cooked at home or enjoyed at a fair or sagra, Italians are very much attached to their food and wine heritage. If, for some years, the trend of foreign cuisines did become popular in the country, especially among young professionals, it is this very category that, today, has been ridiscovering the pleasure of traditional Italian cuisine in all its regional varieties, along with a marked desire to source produce in an environmentally friendly manner. 

 

The attention to Italian food and wine has risen, of course, also abroad, where Italian restaurants are among the most popular: certainly, not all of them serve the real stuff! Fear not, though: our Food and Wine Section has everything you need to know to recognize proper delicious Italian food when you dine out and loads of recipes and advice for when you fancy play chef in the kitchen. On our website, you'll also find a lot of interesting articles on the history and the heritage of Italian food and wine, so you can keep the conversation going during those dinner parties! 

 

Read on, and enjoy it! 

 

 

 

by Francesca Bezzone

 

Schedule for: 
Wednesday, March 12, 2014 - 14:45
Chanel: 
Taste of Italy
Tuesday, October 21TH, 2014 by FrancescaBezzone
  I lived abroad for fifteen years, and the taste of Italy, I certainly missed. During this time, I have learnt a lot about my country. Yes, because for some mysterious trick of the mind, it is always when you are far from a place or from someone that you truly begin to know them: does that not happen to lovers as well, sometimes? Anyway: fifteen years away from Italy, fifteen years where I learnt to look at it more objectively. It is hard, because right now, one may think that the cons of being in the country (high taxes, no work, a risible political force) are overwhelmingly sup...
History of Ice Cream in Italy
Friday, July 04TH, 2014 by admin
  gelato - ice cream     A common belief is that Marco Polo brought ice cream back to Italy from his adventures in China. However, just like the story of his introduction of pasta to the country, there are problems with this story: if it is generally assumed that both China and ancient Persia were among the first cultures that developed a dessert made from fruit and either shaved ice or mountain snow, similar discoveries must have been made by numerous cultures that had access to ice and something sweet to add to it.   Howe...
History of pasta
Thursday, January 30TH, 2014 by admin
19th century Maccaronaro selling pasta Nothing says Italy like its food, and nothing says Italian food like pasta. Wherever Italians immigrated they have brought their pasta along,  so much so today it can be considered a staple of international cuisine. Unlike other ubiquitous Italian products like pizza and tomato sauce, which have a fairly recent history, pasta may have a much older pedigree, going back hundreds -if not thousands- of years. Unravelling the long and often complex history of this dish we have to look at its origins and some of the myths surrounding it. ...
A Closer Look at Anchovies
Thursday, August 14TH, 2008 by admin
Fresh Anchovies   Many maintain not to like anchovies because they associate this delicious fish only and exclusively with the salty, cured variety usually found on pizza. Almost as often, however, people rave about how amazingly delicious a particular Italian meal is, without being able to pinpoint exactly what ingredient gives to the dish such a magnificent flavor. Very often, in fact, that mysterious ingredient is anchovies. They might be small, but these fish pack a huge punch in flavor, and often provide a solid, flavorsome base to many Italian recipes.  If you...
Real Italian Food
Wednesday, August 13TH, 2008 by admin
In New York City and in also my area of Washington DC, there are few real Italian restaurants. My subjective, but experienced, opinion is that 90% of the Italian restaurants in the US are not Italian at all. If "Italian food" conjures up thoughts of Italian American restaurant chains or pizza with a red-purple sauce and lots of garlic powder this is simply not Italian! I personally hate that type of cooking -Italian American food is loaded with too many strange tasting "additives". One might even call them "addictives" because these strong flavors cultivate consumer taste for heavy s...
Porcini
Thursday, October 30TH, 2014 by admin
Funghi Porcini   In the vast culinary world of edible mushrooms, only one can be called king. What Italians affectionately call the Porcini (the piglets) is a ruling class of the delicious fungi. The meat-like texture of Porcini, with its earthy and somewhat nutty flavor is unequaled among mushrooms and lends itself to countless dishes. Porcini can be found the world over, however American consumers have yet to fully utilize them in all their forms, being mostly seen in their dried form. Nevertheless, there is much more to Porcini mushrooms than the dried bags...
Olive Oil: From Branch to Bottle
Saturday, October 04TH, 2014 by admin
  Olive trees in Tuscany Ph. depositphoto/Jaromatik   The Ever Popular Olive Oil   The olive is enjoying a surge in popularity. The Mediterranean diet, which uses oil from olives as its principal fat, is being touted by health professionals, dieticians and fitness instructors around the world. Italians have been attuned to the wonders of olives and olive oil for centuries. In fact, the oldest living olive tree in Europe, which is certified to be over 2,400 years in age and is protected by the European Union, is located just north of Rome. The tree,...
Olives
Saturday, October 04TH, 2014 by admin
Olives Ph. depositphoto/mythja     Olives are native to the Mediterranean region. The history of this fruit goes back almost as far as Western Civilization, its development being one of man's first accomplishments. Evidence from archaeological digs proves that olives were grown in Crete in 2500 B.C. From there, the popularity of the olive spread to Greece, Rome and other Mediterranean districts.     The Olive Tree and its Fruit   The olive tree is an evergreen that can grow as high as 50 feet. Proper pruning methods can keep the tre...
Olive Oil
Saturday, October 04TH, 2014 by admin
      Olive oil has become a staple in the pantry of millions eager to enjoy healthier, richer tasting food. Unfortunately, there are many varieties and blends, a factor that often makes the daily process of choosing the right one for a particular appetizer, salad or entrée rather difficult.   So here's a lesson: Italian olive oil 101!     Olives   Olives are a fruit produced by a Mediterranean evergreen tree throughout various regions of Italy and the whole Mediterranean basin. Olive trees are ...
Mortadella di Bologna
Sunday, September 28TH, 2014 by admin
  Cubes of mortadella are a great starter/appetizer Ph. depositphoto/sfocato   You may have seen it at the supermarket, packed in individual slices next to the other pre-packaged baloney products. Sadly this is what most Americans think of when they hear the word mortadella. However real Italian mortadella, the pride of the city of Bologna is more than just fatty baloney. Either served in a sandwich, as an appetizer or part of the main course Mortadella di Bologna is yet another delicacy coming from the bountiful region of Emilia-Romagna.   Bread an...