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Antipasti, the “little” dishes of Italy
The purpose of antipasti is to stimulate your senses before your meal, waking up your appetite and making you yearn for more. Antipasto literally translates as...

Zuppe e Minestre, the Italian Soups
As in many cultures, to an Italian, “zuppe e minestre” (soups) is comfort food. It is difficult not to feel better after enjoying a large, filling, bowl of soup...

Pranzo all’italiana, Italian meal planning
When planning an Italian meal, whether it be a casual, family dinner or a formal party for twenty or more, one needs to understand the individual courses that may be involved...

Formaggi italiani, the Italian Cheeses
Although there are over 450 different recorded cheeses made in Italy, most people are familiar with just a few, whether it be soft, moist mozzarella, sharp, oily provolone or dry, flaky Parmigiano Reggiano...

L’Olio d’oliva, olive oil
Called liquid gold by many throughout history, olive oil has played an important part in the lives of the Mediterranean people. Olive oil is the basis for much of Italian cooking...

Vini d’Italia, Italian wines
Italy's glowing reputation with wine is due not only to the fact that it produces and exports more than any other country but that it offers the greatest variety of types...

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