In a lesser-known area of Sicily, local artisans, shepherds, cheesemakers and farmers are opening their doors to create a new way for travellers to experience their island.
Putting together appetizers is a great way to use pantry ingredients and clean up the condiments cluttering the fridge, including hot sauces, pastes, pickles, and more.
France is facing a widespread dearth of Dijon mustard, which news outlets wasted no time in attributing to the war in Ukraine. But the story is a whole lot spicier than that.
On the shores of Lake Garda, Italian chef Riccardo Camanini is bringing ancient Italian recipes – like cacio e pepe – into the modern day at his restaurant Lido 84.
Italy’s cipolle alla parmigiana is a cheesy, saucy pile of onion rings that’s irresistible. The dish honors the local Cannara variety of red onion in the Umbria region.