Italians aren't big on turkey—but it turns out they love stuffing. A cook reworks American classics for Tuscan palates.
This cornbread is an Italian-influenced American classic, with olive oil taking the place of the usual butter in a recipe that is nonetheless cooked in a cast-iron skillet
La Piperna brings the cuisine of Ischia, like island-style octopus and spaghetti with clams, to Florence. No ferry necessary.
Pizza master Enzo Coccia has reopened his shop—and his neighbors' specialty foods are worth trying too
When you can get the richest farm-fresh eggs—rossi, in Italian, because the yolks are nearly red—don't bake. Make uove frittellate.
Marble, sculptures, and fancy outfits are nice—but if you're expected to eat, prepare for gastronomic torture
After olive oil—according to one cook—leftovers are best. How to transform bits of this and that into an Italian salad.
In a city known for its lack of bargains, the Pensione Wildner—and its fresh, local seafood—is a beacon of hope
Alitalia's near-disappearance has led to unexpectedly lofty regional cuisine (for first class, at least)
When in Tuscany—or elsewhere—be sure to serve pears with Pecorino. An Italian saying reveals culinary truth.
A born-again Italian longs for Don Alfonso, an innovative restaurant and guesthouse overlooking Capri
Across the Arno sit inexpensive hotels, cutting-edge restaurants, and some of the city's best gelato and pizza
When first-of-the-season heirloom tomatoes arrive, how better to prepare them than in a salad? An Italy-based cook takes on summer pomodoro.
This summer salad showcases the classic pairing of tomatoes and red onions
At a lavish Indian wedding in Florence, the bride and groom take our Italian correspondent along for the ride
You can eat nearly every part of summer's green squash—even ricotta-stuffed blossoms or tendrils stewed with garlic
Shaved Parmigiano or Pecorino accent this vibrant appetizer of thinly sliced zucchini, which is best when the vegetable is in season
At a food conference in Oregon's mecca of good eats, oysters, bacon, and other specialties taste better than workshops
Save that broken spaghetti at the bottom of the box for munnezzaglia. It means "all garbage," but it sure doesn't taste like it.
A closet wine nerd and trade show junkie heads south of Verona and is engulfed by a flood of Barolo, Chianti, and Prosecco