Making Tortellini in Bologna

Making Tortellini in Bologna

If you’re curious to learn more about the city of Bologna and its tasty secrets, send us an email! Have you ever dreamed of making tortellini with world renowned pasta makers in Bologna? I have. I made my first trip to Bologna to meet Monica and Daniela, two...
The real cacio e pepe

The real cacio e pepe

To say that cacio e pepe is having a moment would be an understatement. The dish has been popular in central Italy for centuries, but until the last decade or so it was mainly a simple meal to be eaten at home or in a casual trattoria. Perhaps because of an increased...
The unique flavors of Hyblaean cuisine

The unique flavors of Hyblaean cuisine

Would you like to explore the area of Ragusa Ibla and the Hyblaean region of Sicily with a food expert as your guide? Email us! Ragusa Ibla and surrounding areas––known as Terre Iblee, the Hyblaean lands––at the southernmost part of the island of Sicily, is an area...
Our Italians: sommelier Stefano Bagnacani

Our Italians: sommelier Stefano Bagnacani

Welcome back to the “Our Italians” series of interviews that focuses on food artisans, experts, and producers in Italy or abroad. These passionate individuals are committed to sharing the best in Italian food, wine, and traditional products, through family-owned...