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
The Precious Tomato
Monday, February 16TH, 2015 by admin
Tomato: its history in Europe   Italian tomatoes   Without a doubt, there are millions of dishes where the tomato is one of the main ingredients, or where it is used as a base for recipes. It could be for its color and flavor, or for its versatility. And heaven knows what a long way has traveled the tomato since the times of the ancient Aztecs, to finally find itself in today's recipes. The tomato came to Europe along with corn, potatoes, hot peppers (peperoncino) and sweet potatoes after the Discovery of America and...
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...
Riso & Risotto
Friday, December 26TH, 2014 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 Piedmonte and the 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. Anyone t...
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
  Italian gelato - ice cream Ph. depositphotos/ilfede   Gelato is one of the best-loved Italian exports in the world: everyone knows it comes from Italy, but not many may be aware it is a product with a long history, intertwined with the very history of Italian cuisine. 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...
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. 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 this dish we have to look at its or...
A Closer Look at Anchovies
Friday, June 01TH, 2012 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...
Italian Food: Myth Versus Reality
Friday, June 01TH, 2012 by admin
PIZZA   OK, I like American pizza once in a while - but Italian pizza is a very different thing. The establishments which specialize in pizzas are called "pizzeria" and often they have menus listing 20 or more types. In Italy, pizza is always made to order (with somebody in the kitchen kneading the dough for the individual pizzas), usually cooked in a wood oven, and has a very thin crust - not oily at all. No where in Italy is pizza an industrial product, frozen and then popped into an oven or microwave to be heated up for the unsuspecting consumer. Typical basic toppings are: ...
Real Italian Food
Friday, June 01TH, 2012 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...
Thursday, October 30TH, 2014 by admin
Porcini mushroom Ph. flickr/Beau Saunders   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 mu...