An interview with the chef of NYC’s Gradisca, a classic Italian restaurant serving modern creations and interpretations.
Sweet with an unmistakable tartness, these cherries are perfect over creamy gelato, with yogurt, or for the mixologist creating cocktails.
The “Disneyland of Food” is making it’s home in Bologna in 2015, start planning your trip now.
Pork is used to make the filling of tortellini, bolognese ragu, crescentine or gnocco fritto, and many other specialties. We Love the Mangalitsa Pork! We Love Pigs!
Ambra Meda with a second report from the Caprigiani Gelato University in Italy.
Alec Torelli discovers the world of hand made gelato at Carpigiani Gelato University in Italy, and gets a lesson about Italy in the process.
Legend has it that tortellini was created by a cook who molded the pasta in the navel of a Bolognese woman.
Tamara Novacoviç with her second report from the beautiful Tuscan landscape.
Tamara Novacoviç with a first report from her recent trip to the lovely Italian region of Tuscany.