His restaurant may be hard to find, but a student of the author's favorite Italian chef will reward intrepid navigators
Real bread works too, but if the unleavened kind is lingering, try panzanella's cousin: matzoh-nella
On the last day of Taste, a born-again Italian scours the aisles for sausage, sea urchin, and the city's best Martini
During Taste, salt cod, Piedmontese beef, and other specialties crowd the city, offering a preview of what to buy and where to go if you plan a visit
La scarpetta, the act of sopping up sauce with a piece of bread, inspires a new hors d'oeuvre. Just add last night's dinner.
Florence's letter-shaped quaresimali may have been invented for just this purpose. Leave it to the Italians.
Appropriate to the holiday's air of asceticism, these fat-free, cocoa-flavored cookies are held together only with egg whites
An extravagant panini lunch offers culinary bling: salumi, braised leeks, Parmigiano, and more
Sicily's crimson citrus fruits often surprise neophytes, but their colors and rich berry flavors will win you over.
The author invites you to experience the cuisine of her favorite chef in Italy—via the Internet.
Have you ever had a crush on cookware? The author has—on a quick-heating Moneta nonstick skillet.
Driven by an obsession with quality ingredients and technique, the author seeks out Italy's best.
The author concludes her seven-part food tour with a trip to Palermo to sample its wide range of local food.
This is Nicoletta Polo Lanza's recipe for gelo di agrumi, a simple refreshing citrus gelatin dessert.
This Italian take on the classic Christmas side uses olive oil instead of butter or beef fat.
Traveling across the island, the author stays on a farm, samples olive oil, and tries other local delicacies.
During her latest stop on her food journey on the island, the author attracts attention from the local press.
In the next installment of her culinary tour, the author tastes wine near Vittoria and seafood in Scoglitti.