Piana degli Albanesi: for its Albanian Heritage and the World’s Best Cannoli

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In the Wine Cellar There Is Always a Soul

“Many think of Georges Duboeuf, from Beaujolais, France, as a marketing genius bringing the celebratory energy of Beaujolais Nouveau, as well as his “Flower” wines and other neighboring producers, to countries all over the world, yet his true genius is...

Food & Wine

The Inner Peace of Central Coast Wines from California

byCathrine Todd

No matter where we live, there are always sacrifices that need to be made so that we can co-exist with the things and people that mean the most to us. But it is important for our own sense of balance...

Food & Wine

Flynn McGarry, the 19-Year-Old Chef Who Is Conquering New York

byLucy Gordan

On March 1, 2018, after short internships and jobs at several American and European restaurants, he opened his own permanent restaurant at 116 Forsyth Street in New York’s East Village. On May 23rd my husband and I savored the evening’s...

Food & Wine

“You Always Had the Power” with Natural Wine Producers. The Case of Veneto

byCathrine Todd

A visit in Veneto, Italy with one of the living legends of the natural wine world not only gave lessons on how we don’t need to be dependent on industrial products to survive but ultimately illustrated an overall deeper contemplation...

Food & Wine

Franciacorta Sparkling Wine: How to Turn Regrets into Opportunities

byCathrine Todd

For many of us, regret is an overwhelming emotion that we battle our whole lives. It is a feeling that misleads us into thinking that we have no control over our happiness or sense of fulfillment. But there are those...

Food & Wine

100per100 Italian 2018, il Made in Italy in festa a New York

byLa Voce di New York

Sabato 30 giungo scorso, New York è stata la splendida e intramontabile cornice che ha ospitato il secondo appuntamento 100per100 Italian 2018, la serata dedicata al made in Italy, organizzata da I Love Italian Food

Da Manhattan con vista sull’Hudson, gustando “the best” prosciutto di Carpegna

Food & Wine

From Montefeltro to Manhattan, the Journey of ‘the Best Prosciutto’, the Carpegna

byLuca Marozzi

The company’s CEO Alberto Beretta looks satisfied: “Prosciutto di Carpegna - he said - has been enjoyed in Italy for centuries, and I am so proud of our family for being able to introduce such a special tradition to the...

Food & Wine

The New Balance of Australian Wines in the US: the Case of McGuigan

byCathrine Todd

At one time Americans had an intense love affair with Australian wines that abruptly came to an end. But now the wines from down under have evolved with the times offering fresh, elegant libations instead of flabby, fruit-bombs. But are...

Food & Wine

Buon Appetito, Pope Francis! Discovering the Vatican through Traditions and Food

byLucy Gordan

Pope Francis’ rapport with food continues to interest readers. Due to all the clamor and ink spilt soon after Pope Francis’ election because of his pre-papacy simple lifestyle and taste in food while Archbishop of Buenos Aires, which he continued...

Giovanni Colavita, una passione per l’olio molisano più famoso d’America

Food & Wine

Giovanni Colavita: A Passion for the Most Famous Molisan Oil in America

byLiliana Rosano

Colavita was the first Italian brand to introduce extra virgin olive oil Made in Italy to the American market. And Giovanni Colavita, CEO of Colavita USA, was only 4 years old when he learned how to package the olive oil...

Food & Wine

Sicilian Wines Embracing Innovation while Respecting Tradition

byCathrine Todd

The only way that most wine regions can keep up with global competition is by focusing on progress - although I feel that sometimes, in the name of improving the past, wine producers can lose those precious treasures that are...