Just when the author thought she'd had enough of tiramisu, one of Italy's most famous desserts, some old friends introduce her to tiramisuper. Here, she explains how the re-imagined dessert won her over--and provides a recipe for how to make this simple dish at home.
La Petraia, an agrotourism farm in Tuscany, uses local products wherever it can, from the linens on its beds to the bread served in its dining room. And this summer, the farm offers a lecture series to educate its guests about local foods.
Biscotti di Prato are rich with eggs, almonds, and pine nuts, have no artificial flavors, and are almost impossible to make at home. One family, the Mattei, has been making the best-known version of this cookie for more than 150 years.
Italian chef Anna Dente cooks the traditional dishes of Rome as well as Jewish-Roman fare, and she does it all while sticking to classic technique instead of the trendy tricks her peers favor. Plus, her restaurant's wine list is ideal.
Renowned frescoes aren't the only reason to visit the Italian city of Arezzoin an untouristed area of Tuscany: this restaurant is worth the trip. Nearby, a restored medieval palace that's now a hotel, completes the charm and
Massimo Alajmo, who runs a restaurant with his brother, is the youngest chef to win three Michelin stars. And this honor is well deserved: the brothers' restaurant is stylish and fun while still maintaining the utmost respect for Italy's traditional cooking methods and flavors.
Named for the two Lilliputian circus performers who opened it in 1924, it's got some of the best food around. The potato croquettes are worth the trip alone, and the original owners' descendant makes the world's greatest walnut liqueur.
How do they do it? Touring the factory in southern Italy, where cutting-edge technology make it all possible. The happy buffalo, who are milked only when they feel like it, help too.
Butcher Giampietro Damini and chef Giorgio Damini have created a polyvalent gastronomic paradise in the village of Arzignano, outside Vicenza. The only people having more fun than the Damini brothers are their lucky customers.
Taste, a great gastronomic fair, is full of new and rare delights, like rice dishes producing with a special vacuum seal and imaginatively flavored with wasabi, ginger-lemon, licorice, saffron, red wine, and more. The result is like Rice Krispies from another planet.
Dario Cecchini, Italy's most famous butcher, recently expanded his food empire with restaurant McDario. He offers such treats as Chianti "butter" (ground fat-back and herbs), Chianti "tuna" (pork marinated like canned tuna) or "arista" (roast pork loin porchetta-style).