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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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In the valleys and mountains of Piedmont, long before street food became a trend, locals were already preparing their own rustic, portable snacks. These came in the form of crispy, thin waffles made from simple ingredients like cornmeal, buckwheat, or wheat flour, depending on the area. Known by different names - miasse in Biella and Canavese, miac...

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Before it was called the Strait of Messina, the body of water separating Calabria from Sicily was known as the Strait of Scylla. This stretch of sea dividing the island from the “mainland” was named after the monstrous creature from the myth of Scylla and Charybdis, made famous in Homer’s Odyssey. Scilla is a small fishing town in Calabria, in the...

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I’m not sure if street food was invented in Naples, but sometimes I feel like everything was invented in this extraordinary city. One thing is certain: it’s here where some incredible flavors have always been enjoyed in the streets of the Neapolitan neighborhoods, where life is still vibrant, wonderful, and delicious. Exploring Campania means divin...

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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...

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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...

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Arrosticini (also known as rustelle or arrustelle in the local dialects) are a typical dish from Abruzzo. They consist of skewers made from small cubes of lamb meat, 1-2 cm on each side, seasoned with a pinch of salt and grilled over an open flame on a rustellara, a special long and narrow grill designed to cook them over the fire while preserving...

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