Faith Willinger

Faith Willinger is a chef, author, and born-again Italian. She moved to Italy in 1973 and has spent over 30 years searching for the best food from the Alps to Sicily. More

Faith Heller Willinger is a born-again Italian. She moved to Italy in 1973 and was seduced by Italian regional cooking. Faith has spent more than 30 years searching for the best food and wine, as well as the world beyond the table from the Alps to Sicily. She has no regrets about mileage or calories. Faith was awarded the prestigious San Pellegrino award for outstanding work as an ambassador of Italian cooking. She lives full-time in Florence with her Tuscan husband, Massimo. Her son Max lives in Milan. She's the author of the bestselling (9th printing) guidebook Eating in Italy, the cookbook Red, White & Greens, and the narrative recipe book Adventures of an Italian Food Lover. Faith teaches in her kitchen in Florence on Wednesdays, supplied with freshly picked produce from her favorite farmers. Check out her web site at
  • A New Twist on Tiramisu

    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.

  • Italy's Organic Paradise

    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.

  • Tuscany's Most Famous Cookies

    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.

  • Classic Cooking With a Jewish Accent

    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.

  • Come For The Art, Stay For The Food

    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

  • Why This Man is My Favorite Chef in Italy

    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.

  • Near Naples, a Storied Gem of a Trattoria

    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.

  • A World-Class Mozzarella

    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.

  • A Butcher's Paradise: Brothers at Work

    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.

  • Discoveries at a Florence Festival

    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.

  • Star Butcher, Butcher to the Stars

    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).


Photos of New York City, in Motion

A filmmaker animated hundreds of still photographs to create this Big Apple flip book


The Absurd Psychology of Restaurant Menus

Would people eat healthier if celery was called "cool celery?"


This Japanese Inn Has Been Open For 1,300 Years

It's one of the oldest family businesses in the world.


What Happens Inside a Dying Mind?

Science cannot fully explain near-death experiences.



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