Italian Food | i-ITALY

Sign in | Log in

Italian Food

Cilento: Home to the Mediterranean Diet

Virginia Di Falco

It's been that way for centuries... and now a new slow food "presidia": Casalbuono Beans

Gateway to the True Mezzogiorno

Virginia Di Falco

Rivers, mountains, beaches and a sea teeming with fish. This UNESCO World Heritage Site starts at the temples and ancient Greek ruins of Paestum and comprises eighty towns and...

Alba, City on the River

Gianmaria Testa

Now foreigners from around the world come to Alba on the scent of its truffles, wines, hazelnuts. But they, like all of us, are also looking for beauty.

The Langhe. What Makes this Place so Special? The Answer is Blowin’ in the Wind!

Letizia Airos

The founder of Eataly talks about Alba and the Langhe, a thriving region located in the heart of Piedmont, between the sea and the Alps

De Cecco: The True Colors of Pasta

Francesca Sarda

An interview with Marco De Ceglie, Ceo of 'De Cecco USA' De Cecco’s simple yet eye-catching design symbolizes the natural ingredients of their pasta: wheat and water, sun and...

PastaMania #1. "Fettuccine al ragù"

Fettuccine literally means "little ribbons" and refers to the shape of the pasta. It's a flat, thick egg noodle popular in central Italy, and it is often eaten with ragù—a...

PastaMania #2. "Penne zucchine e gamberetti"

In Italy "Gamberetti e zucchine" is one of the best known "mari e monti" dishes (Italian for "surf and turf"). Gamberetti cover the sea and zucchini come from the soil. This...

PastaMania #3. "Rigatoni Zucca e Salsiccia" (Squash and Sausage Rigatoni)

"Zucca", or squash, was imported from America to Europe, thanks to Christopher Columbus. For a long time it hasn't really been appreciated in Italy; it was used mainly by southern...

PastaMania #4. "Spaghetti alla Puttanesca"

This celebrated Southern dish is comparatively young for Italian standards; its popularity spiked in the 1960s. It gets its name from the word "puttana", meaning (pardon our...

PastaMania #5. "Bucatini Cacio e Pepe" (Bucatini with Cheese and Pepper)

Traditionally a Roman dish, "Cacio e pepe" is also popular in other regions throughout central Italy. The name "cheese and pepper" refers to the two basic ingredients of this...

PastaMania #6. "Fusilli alla Carbonara con Carciofi" (Fusilli with eggs, guanciale and artichokes)

"Fusilli alla Carbonara con Carciofi" is a variation on the better known "carbonara", a very popular traditional Roman pasta dish commonly made with eggs and bacon. Yet adding...

PastaMania #7: "Farfalle Funghi Asparagi" (Farfalle with Mushrooms and Asparagus)

Who said Italian cuisine has no vegetarian options? You can find this all-vegetable dish just about anywhere in the boot. However, it originally comes from central Italy --...