Italy
Food and wine from Italy.
Marsala wine
Ask most cooks about Marsala and they will mention Chicken Marsala, zabaione, or the small bottle in the back of the cupboard used for occasional sauces. That is an accurate picture of how most Marsala is used — and there is nothing wrong with it. But it is only half the story.
Vermouth
Vermouth is the most important aromatized wine in the world, and arguably the most indispensable ingredient in the history of the cocktail. Without it there is no Martini, no Negroni, no Manhattan. It is also one of the most misunderstood: kept for too long in a warm cupboard, poured in sad, flat dashes into otherwise excellent drinks, and rarely given the attention it deserves as a drink worth pouring on its own.
Bellini cocktail
A Bellini is one of Italy’s most elegant sparkling cocktails. Light, fruity, and beautifully simple, it blends peach purée with chilled sparkling wine for a drink that feels festive without being fussy. It is a natural choice for brunch, summer gatherings, or any occasion that calls for something bright and celebratory.
Food in Bologna
Understanding what is in a wine appellation
Refreshing spritz cocktail recipes to try this summer
Peperonata
Peperonata is a delicious Italian salsa made with bell peppers. Traditionally is prepared with a mix of red, yellow, and green peppers, but you can use any combination of colors that you like.
Pasta alla carbonara
The original way to make carbonara. With simple ingredients, it is still a popular traditional tasty dish.
Italian dressing
A classic dressing for all types of salads that can double as a marinade for meat. This is a vinaigrette with parsley, basil, and oregano, garlic and, to taste, a little lemon juice.
Spinach and cheese lasagna
A delicious recipe for days without meat, and a success because nearly everyone loves pasta.