Pasta alla Crudaiola. The term "no-cook" (senza cottura) in this type of dish refers entirely to the sauce, which is prepared completely raw in a bowl (or blender) while the pasta is boiling.

This specific twist is fast, fresh, and creamy.

Sicilian-style vegetable couscous is a dish that combines the typical flavours of Sicilian cuisine with ancient culinary traditions. With its blend of fresh vegetables, aromatic spices and light couscous, it’s an explosion of flavour and colour that will delight the palate of anyone who tries it.

Bread, tomato, and water: 3 very simple ingredients for a first course of the Tuscan tradition that is absolutely delicious: tomato bread soup!

Here’s a wonderful recipe for a summer dessert, for when the temperature rises and we all enjoy a slightly chilled treat straight from the fridge.

When it comes to Neapolitan ragù, you know, the people of Naples really take pride in this traditional dish. It's not like other ragùs at all.

A Story of Italy, America, and a Way of Life

How a small fishing village in Cilento changed the world's understanding of food and health.

When summer hits Italy, passato di verdura—which is awesome—becomes a staple in many homes

As you know, we Italians are deeply attached to our traditions, which have ancient and often religious roots.

Risotto is an excellent way to enjoy radicchio. This recipe is particularly popular in the north-eastern Italy, in the region of Veneto.

The leading global Italian sparkling wine, history and pairing.

Walnut sauce is a typical condiment in Ligurian cuisine. A raw sauce with a delicate flavour, it is perfect for fresh filled pasta, trofie pasta and even a plate of linguine.

This is a topic that could fill a newspaper article, but here we shall try to give you some idea in a few paragraphs.

This simple and delicious cake is perfect for breakfast or as an afternoon snack. This easy recipe uses oven-baked pumpkin purée to create a soft, butter-free cake.

Pumpkin gnocchi are, one of many possible variations on the traditional potato gnocchi, and these delicious little balls make a great fall first course with a delicate flavor

The aromas and flavors of Sicily, a magical, magnetic island that’s sunny and beautiful from north to south and east to west.

Risi e bisi, literally ‘rice and peas,’is a traditional recipe from the Veneto region. It has rather royal origins: it was prepared as an offering to the Doge of Venice on the feast of San Marco on April 25.

Arugula pesto is a very delicate but flavorful dressing, quick to prepare and ideal for dressing pasta in the summer season, given its freshness.

This is a traditional recipe of Campania region that is widespread and appreciated by everyone; despite its name, it is unknown in the Ligurian city of Genova

Tuscan ribollita is a traditional Tuscan soup made with stale bread, vegetables, and cannellini beans.

“Neapolitan cuisine celebrates diversity, simplicity and the marriage between land, sea and history”