Italian cuisine: Frittata For Easter
For centuries Italian Catholics, like their Eastern Orthodox neighbors to the east, would abstain from animal derived foods during the Lenten season. For this reason, many Easter recipes, originally created to break the Lenten fast, were full of eggs, dairy, and meat. Frittate are Italian-Style omelets normally eaten at lunch or dinner in Italy. Th...
Italian territories: Gargano, the spur of Italy
The Gargano is an imposing promontory located in the province of Foggia. It essentially corresponds to a mountain massif known as the "spur of Italy," stretching 70 km into the Adriatic Sea and giving rise to the Gulf of Manfredonia. To the east, it extends to the so-called "Head of the Gargano," while to the west, it connects with the Tavoliere de...
Italian sport: Kimi Antonelli, a new Italian driver in Formula 1
The Formula 1 season has just started, and racing fans are hoping to see amazing overtakes and duels at every corner in all the Grand Prix races this year. This season, there are four top teams competing for the World Drivers' and Constructors' Championship titles: Red Bull, McLaren, Mercedes, and the legendary Ferrari, which has signed Lewis Hamil...
Italian wine: The surprising wines of the Marche region
The landscape of the Marche region, located between the Apennines and the Adriatic Sea, is particularly striking. The mountain range slopes toward the coast, offering spectacular panoramic views of hills and lush valleys. This area, ideal for viticulture, has optimal conditions for growing grapes. The combination of favorable climate and modern win...
Italian historical trademarks: Conserve Italia, a guarantee for Made in Italy
Conserve Italia, a cooperative group founded in 1976, has been a leading figure in the Italian agri-food sector, representing a supply chain of 14,000 farming members. The company has always focused on tradition and quality as its core values. Its membership in the Associazione Marchi Storici d’Italia further acknowledges its commitment to promotin...
Italian healthcare: Stem Cells in Orthopedics, the Excellence of Dr. Zanasi
To achieve excellence in many fields, especially in healthcare, many factors must work synergically. For example, state-of-the-art equipment and facilities or extraordinary investments in research. These investments could be public or private, depending on the goal; it doesn’t matter. What matters is another factor that is often forgotten: people....
ICA: 2025 Italian Citizenship Decree. Legal Implications, Judicial Challenges and Future Opportunities
On March 28, 2025, an emergency decree (decreto-legge) was approved by the Italian Council of Ministers, which outlines new eligibility rules concerning the recognition of Italian citizenship by descent. The much-discussed changes have led to countless questions and concerns, leaving many with Italian ancestry wondering if they have a path forward...
Italian design: La Pimpa turns 50
Animation is a sector of great interest, traditionally underappreciated, in the Italian design landscape. The main players in this field are gathered in Cartoon Italia, an association chaired by Maria Carolina Terzi, which includes around 80 companies with 6,000 employees, including service and licensing, generating an annual turnover of around €50...
Italian street food: Ligurian Chickpea farinata
Chickpea farinata is a savory cake made with chickpea flour, water, salt, and extra virgin olive oil. It is a typical dish from Ligurian tradition, introduced in the Middle Ages by the Maritime Republic of Genoa through trade contacts with the Arab world. Over time, it spread to other parts of Italy and the world, including Argentina and Uruguay. I...
Italian handcrafts: Traditional craftsmanship of Sicily, a cultural treasure
Sicily, the largest island in the Mediterranean, has a rich and diverse cultural heritage, and its traditional craftsmanship is a testament to this. The island’s history, shaped by centuries of diverse influences, from the ancient Greeks and Romans to the Arabs, Normans, and Spanish, has resulted in a vibrant tapestry of crafts that continue to thr...
What's up with WTI: Editorial # 185
Dear friends, Spring has finally arrived. Rome is starting to fill up with tourists, even more this year due to the Jubilee. A few days ago, an event was held in New York that I should have attended in person, at what is "my home" in the United States, the Italian American Museum in Little Italy, New York. Unfortunately, I couldn't be there in per...
Italian flavors: Calabrian Capocollo
Calabrian Capocollo DOP is a salted and aged cured meat product, made from the upper loin of pigs belonging to traditional large-sized breeds such as the Calabrese, Large White, and Italian Landrace, all raised in Calabria. The production area of Calabrian Capocollo DOP covers the entire Calabria region. The pigs used for production must be born in...