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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
What do you think ?
A Closer Look at Anchovies
Friday, June 17TH, 2016 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 reall...
  Massimo Bottura (Alice Jessica North/wikimedia)   Summer heat may curb our appetite a bit, but in between a slice of watermelon and a granita, we need to think of proper food and if you happen to be in Italy, it goes without saying, the whole "eating-only-for-nutrition" mantra does not apply. Italians eat for pleasure and you're better embrace the habit while here, or you may leave a string of disappointed guests staring at your half-full plate, wondering what they did wrong.    As far as stereotypes go, the one about Italians and food is true, and...
History of pasta
Wednesday, May 25TH, 2016 by admin
History of pasta: drying pasta toward the beginning of the 1900   Nothing says Italy like its food, and nothing says Italian food like pasta. Pasta is integrant part of Italy's food history 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 th...
The balmy air of Spring has been reinvigorating us all (or I should say "you all," as I am not a huge fan of the season) and making us yearn for all that is fresh and colorful. Off go the greys, the blacks and beiges of our Winter attires, out come the bright and lights hues and textures of Spring clothing. Off goes the heavy quilt, replaced by that quirky granny-squared patchwork affair you inherited from your mom. You see, Spring turns us all a bit hippy, even in the kitchen: after all the richness of the cold season's comfort food, we feel like experimenting and going green....
Parmigiano Reggiano
Friday, March 11TH, 2016 by FrancescaBezzone
  Bloomberg has recently reported that, according to the US Food and Drugs Administration, a large amount of what is sold in the country as "grated Parmesam cheese" is, in fact, not even cheese. Through an investigation started in 2012, FDA found out that Castle Cheese Inc. has been doctoring its 100%  parmesan line with lower standard cheeses, as well as non-edible materials such as wood pulp. According to Neil Schuman, leader of Arthur Schuman Inc., the largest seller of hard Italian cheeses in the US, at least 20% of national production is mislabeled, wi...
Riso & Risotto
Tuesday, September 15TH, 2015 by admin
Riso con Gamberi - Rice with shrimps and a glass of chilled white whine Ph. flickr/Imagens Portal SESCSP   Italy is the leading producer of rice in Europe, with the majority of it being grown in the abundant Po river valley. Lombardy is home to the best rice growing area, the Lomellina, while Piedmont and Veneto also have bountiful rice harvests. Rice thrives so well in the Po valley that first courses of risotto are more common than pasta and are a great way to serve whatever is in season, from seafood to wild mushrooms (such as Porcini) to meat and game. Any...
Italian Traditional Holiday Cakes
Saturday, January 03TH, 2015 by admin
Pandoro: Italian Christmas Cake   Il Pandoro di Verona   This is a  very traditional cake eaten all over Italy. Tall and fluffy, pandoro needs to rise almost a dozen times, before being baked and covered in sifted powdered sugar. They are sold commercially almost everywhere-- especially around the winter holidays: Christmas, New Year's Eve and the Befana.   We can kindly take you back to the Austrian Asburgico Empire  with the story of pandoro: it would have been the pastry makers of t...
Saturday, February 25TH, 2017 by admin
  Gnocchi with tomato sauce (Christian Ostrosky/flickr)   It seems that nearly every nation has some form of dumpling, and it's easy to see why. They are tasty, versatile and make excellent use of leftover ingredients. In Italy, dumplings are collectively known as gnocchi and are made in several different styles - all of them delicious. In the family run trattorias of Rome, you can sample some of the best gnocchi every Thursday night, in a citywide tradition. Florence is home to gnocchi so good gluttonous priests have been known to choke from eating them too f...
Nutritional Information
Tuesday, January 24TH, 2017 by admin
See also The Mediterranean Diet   The Spirit of the Food   Caprese: Pomodoro - Mozzarella - Basilico   Nutrition begins with milk from mother's breast, from the breast of the Great Goddess. In earth-centered cultures, the harvesting and gathering of food is interwoven with sacred threads, and the consumption of the food is a sacrament. This aspect of nutrition is invisible, immeasurable, un-discussed, but of utmost importance to the health of the individual and the ecology.     Healthy Diets When food choices are limited, women...
The Rarest Tuscan Cheese
Monday, January 23TH, 2017 by admin
Rarest Tuscan Cheese on Da Vinci Last Supper: Porcorino   In a town nestled in a thickly wooded valley on a volcanic slope in southern Tuscany you may be able to discover what is certainly Italy’s most closely-guarded culinary secret, a rare cheese made from pig’s milk called Porcorino (Porcherino in the local dialect).   Shaped into firm, exquisite rounds only an inch or two in diameter, produced in small quantities almost exclusively for local use for hundreds, perhaps thousands of years, some food scholars have speculated that one of the objects on the tabl...