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
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
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.    19th century Maccaronaro selling...
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 really want to...
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...
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...
Italian Regional Food: the South
Friday, September 19TH, 2014 by admin
Italian Regional Specialties: The South Northern Italy Regional Food Central Italy Regional Food Regional Food: Introduction   Italian food per region   From the Pizza of Naples to the countless types of dried and fresh pasta, the food of the south is the soul of Italy. Here, you will find rich and spicy tomato sauces and the almost exclusive use of olive oil in cooking. In fact, some of the best olive oil comes from these regions, but very little of it is exported. The south is home to citrus fruits, fields of durum wheat for pasta, olive gro...
Italian Regional Food: the North
Thursday, September 18TH, 2014 by admin
  Risotto with wild mushrooms   First-time travelers to Italy may be surprised on finding such a diversity of regional food. Unlike your typical Italian restaurant in the States, Italian food has much more variety than spaghetti and meatballs or Eggplant Parmesan. Even though you can find Italian specialties like pizza and tortellini all over Italy, it is well worth sampling the local dishes for a bit of authenticity. Every region has its own cheeses, wines and sometimes even vegetables. When eating foods grown or raised in the surrounding countryside and compleme...
How to cook Pizza at Home
Saturday, September 13TH, 2014 by admin
  Pizza dough (same as bread dough):   Prepare the dough by mixing together (with the aid of a bread a machine or a mixer) 1 and ½ cup of warm water 1 and ½ tea spoon of salt 1 and ½ tea spoon of yeast 3 cups of flour   Wait about 6 hours to rise and you have your pizza dough.     How to achieve the perfect pizza crust   Since I assume most of us do not have a wood firebrick oven in the house, I will say the next best thing is the use of a pizza stone in a normal oven. I have had my p...
A Guide to Some of Italy's Greatest Cheeses
Monday, September 08TH, 2014 by admin
Aged delicatessen cheeses   Italian cheeses part II Italian cheeses part III     Asiago To Ricotta   Where would world's cuisine be without the luxurious and decadent cheeses of Italy? It has to be admitted that the world relies heavily on the artisan cheeses produced and imported from our country. Most of us are familiar with some of Italy's everyday cheeses, but there are other varieties of Italian cheese to be discovered, all with an abundance of culinary possibilities.   Italian cheeses are great served w...
The Mediterranean Diet
Saturday, June 14TH, 2014 by admin
The Mediterranean Diet and its Many Healthy Aspects Olive oil Italian cuisine is a mediterranean type of cuisine. This article will give you some information about the basics of healthy Mediterranean cooking, as well as provide a comparison with a typical American diet. Before beginning, you must consider one thing: a Mediterranean diet is not only Italian, as it is typical of the entire basin of the Mediterranean Sea. As a consequence, it embraces the cuisines of places as far as Spain and Israel, Syria and Greece, North Africa and Italy. Because of this variety, both cult...