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The smell of sausage and peppers, cannolis, and cacio e pepe is nearly in the air, and that can only mean one thing: Bronx Little Italy’s beloved Ferragosto Festival is on its way back!  More than two decades ago, the merchants of Arthur Avenue and East 187th Street brought the Italian tradition of Ferragosto to the Bronx Little Italy–treating us N...

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Mozzarella di Bufala Campana is one of Italy’s most iconic and cherished cheeses. Soft, fresh, and delicately elastic in texture, this stretched-curd cheese is made from the milk of water buffaloes, not cows - a distinction that gives it a richer taste and a unique nutritional profile. Its traditional production is centered in the southern region o...

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This month, we're spotlighting a sandwich that’s anything but ordinary. It’s not just a snack - it’s a symbol of a city, a people, and a long-lost yet still deeply felt cultural identity. We’re talking about prosciutto in crosta di pane - a baked ham wrapped in bread crust that captures the heart of Trieste’s rich Central European soul. Loved by lo...

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The high summer harvest is here in Knoxville, TN: overripe tomatoes are splitting on the vine, that cucumber you meant to pick last week has entered its “blunt object murder weapon” era, and coworkers keep leaving bags of mystery squash on your desk. Might as well just go with the flow, and feast. This Sunday, Aug. 10, St. Cugino’s Day takes over T...

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Italy’s agri-food sector remains a cornerstone of the national economy and a leader in Europe. In 2023, the industry generated approximately €42.4 billion in added value, the highest among EU countries. When considering the entire food supply chain—including agriculture, processing, agritourism, and agro-energy—the total contribution is estimated a...

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Sophia Loren’s spaghetti, Alberto Sordi’s Sunday lunch, Nino Manfredi and Vittorio Gassman’s lesso alla Piacchiapò in Ettore Scola’s film We All Loved Each Other So Much. When these giants of cinema are evoked—who portrayed a poor yet authentic Italy, especially through food—it feels like being catapulted into a distant era. A country that no longe...

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On the steep hills of southern Tuscany, Romain Piro has spent the past two decades harvesting fruit from his silvery olive trees and turning it into olive oil. In 2019, he convinced his sister, Marie-Charlotte Piro, to go into business with him. The siblings started shipping their small-batch bottles to the United States, where olive oil is in high...

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Each summer, a quiet but determined ritual returns across Italian kitchens, from North to South: the making of conserve and marmellate. Far from being a nostalgic custom, this is a practical response to seasonality and abundance: if gardens, fruit trees, and markets overflow with ripe tomatoes, figs, cherries, peaches, and plums, we don’t waste any...

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Veroni, the leading Italian charcuterie brand in the US, renews its winning partnership with the tennis world. From August 5 to August 18, and for the fourth consecutive year, the brand returns as the Official Italian Charcuterie Sponsor of the Cincinnati Open—one of the most anticipated tournaments on the global tennis calendar—where it will unvei...

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Gelato, like pasta or caffè, is one of those things so firmly embedded in cultural imagination that writing about it risks feeling redundant. Everyone has their favorite flavor, their go-to shop, their memory of a cone melting too fast under a summer sun.  And yet, something is happening in Italy that’s pushing gelato beyond its familiar place in t...

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