Rome has cacio e pepe and carbonara. Bologna gives us tagliatelle al ragù. Every region has its own shape, sauce, and fiercely held traditions.
Read MoreTuscany for Chianti and Brunello, Piedmont for Barolo and Barbaresco, Veneto for Prosecco and Amarone. Each region produces wines that rarely cross the Atlantic.
Read MoreEspresso is a ritual, not a drink. A cappuccino belongs at breakfast only. Standing at the bar costs half the price of sitting at a table — and tastes better.
Read MoreArtisan gelato uses less air and more real fruit than any American version. Try pistachio in Sicily, tiramisu in Veneto, and cannoli in Sicily.
Read MorePizza al taglio in Rome, arancini in Sicily, focaccia in Liguria, and lampredotto in Florence. Italian street food is regional, cheap, and frequently life-changing.
Read MoreThe Mercato Centrale in Florence and Mercato di Testaccio in Rome are edible museums. A half-day cooking class in Bologna will change how you make ragù forever.
Read More