Italian Food

Italian Food and Wine

Italian food


Italian food

Italy is famous for its food as much as it is for its huge artistic and historical assets and for the fashion industry. If you want to get straight to work, check out our delicious Italian recipes, please take a look at our Italian food recipes database.

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.

Italians love discovering new foods and new ways of preparing familiar dishes.

Year after year, interest in Italy's traditional regional cuisine rises, along with a marked desire to source produce in an environmentally friendly manner. 

National food is a reason of pride for Italians: you can recognize Italians abroad for their longing of typical dishes, pasta over every other. And you can see how dishearten they are when they try pasta outside Italy. Some upper class foreign restaurants have managed to master almost all the typical Italian dishes, but pasta still eludes them.

Italians enjoy a good meal whenever they can, and, their traditional agricultural roots now forgotten, they don't care if the required ingredients are off season, like summer vegetables or fruits in the middle of winter, something that just a few decades ago was impossible.

Our Food and Wine section has everything you need to dine Italian style: modern and traditional recipes, regional dishes and articles about the culture and history of Italian food.


Schedule for: 
Wednesday, March 12, 2014 - 14:45
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...
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,...
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...
Italian Regional Food: the Centre
Friday, September 19TH, 2014 by admin
See also:  Southern Italy Regional Food Northern Italy Regional Food Regional food: Introduction   Much of what the rest of the world considers Italian food hails from the central regions of Italy. Velvety smooth olive oils, world-famous cheeses, savory cured meats and rich tomato sauces grace the tables of the central area of the country.  Beef dishes can be found more often here, and the hills of Tuscany and Umbria are known for their wild boar. Both coasts share a love of locally caught seafood and the rugged interior is known for heart...