More Americans can embrace the Italian go-to snack — Anchovies are key to umami notes in a Caesar dressing or salsa verde. They’ve whispered their flavor into sauces while olives and capers get all the credit. It’s high time they had their solo — ideally, on a piece of crusty bread slathered with nothing else but cultured butter. The…

An Italian alternative to stuffing — There might not be a more perfectly named food than coccoli, which translates to “cuddles” in Italian and refers to Tuscany’s favorite little balls of fried bread dough. …

Use greens, beans, nuts, and broth to make beyond-satisfying vegan sauces — When people ask me about the best thing I learned in Italian culinary school, I’m tempted to hit ’em with a showstopper — like the beef-tongue ravioli with carrot-ginger sauce or the seared scallops with a quintet of vegetable purées. …

Marino Ristorante’s Giro d’Italia menu is a taste of Italy from Sicily to Lombardy — You can think of the Giro d’Italia as a 21-day crash course in Italian biodiversity. …

I’m back home in the U.S. after spending a little over a year in Florence, Italy, where I fulfilled my dream of going to culinary school in a foreign country. The experience was such a varied set of adventures — nine whirlwind months of cooking classes, 57 transformative days of…

From how Michelangelo ate to an eggplant-intensive course, there’s one for everyone — For those of us missing Italy, sipping Chianti or gesticulating with Duolingo might soothe withdrawals, but a cooking class led by an Italian professional could work even better. …

It seems so obvious — Meat was once scarce in the southern Italian region of Puglia — but that didn’t mean that its classic dishes lacked in heartiness. Just look at ciceri e tria. In true cucina povera fashion, the Pugliese enriched the flavor and mouthfeel of this brothy pasta dish, consisting of fresh tagliatelle…

Eating in the streets of Bari, Puglia, can be magical — “Mangia, mangia!” (“Eat, eat!”) said Porzia Petrone, the nearly 90-year-old Italian woman I’d met an hour earlier. We were eating lunch in her home in Bari Vecchia, the historic center of Bari in the Puglia region of southern Italy. Porzia’s daughter, Rosa, busily refreshed my plate with tuna-and-tomato bruschetta and…

It’s not the most delicious thing I’ve eaten, but it is the most rewarding — I will never forget my first panino al lampredotto. It was a hot Saturday morning in July at Da Nerbone, a famous stall in Florence’s Mercato Centrale that has specialized in simple primi piatti, herby porchetta, and panini al lampredotto, the city’s famous sandwiches of boiled cow stomach, since 1872. …