#italian-cuisine

#italian-cuisine

Festas, or sagras, are local gatherings centered around a specific dish or ingredient, bringing together people in a community setting with good food and local wine.

Dimmi Dimmi Corner Italian offers a vibrant menu featuring pastas and pizzas, crafted by executive chef Matt Eckfeld, celebrating classic red-sauce Italian dining with modern twists.

Aperitivo is the Italian tradition of pre-dinner drinks, typically involving a social drink like an Aperol spritz or Negroni, paired with light snacks.

Macellaio RC, located in London, is exclusively serving Fassona beef, a prestigious Italian breed known for its lean and sweet flavor, sourced from Piedmont.

"It's wonderful as is, but you could also serve it with veal meatballs one night and with a big dollop of ricotta the next."

Turin, often referred to as the Paris of Italy, is a hidden gem offering majestic palazzos, 360-degree views of the Alps, and a rich cultural experience.

According to Chef Fabio Viviani, to make meatballs flavorful, soft, and juicy, the key is to use ricotta and parmesan cheese instead of traditional milk-soaked bread.

Scarpaccia, similar to farinata and a type of pizza, is made by using salted courgettes to create a batter, resulting in a thin, crisp slice.

Fritto misto, meaning 'mixed fried things,' is a versatile Italian appetizer featuring seafood and vegetables, traditionally enjoyed year-round.

La Fontana Ristorante & Pizzeria is hosting a special culinary event featuring contemporary Neapolitan pizza from July 22-24, in collaboration with renowned pizzaiolo Vincenzo Capuano.

General Manager Alex Hardin liken Campo di Bocce to bowling alleys, stating that bocce ball is more strategically competitive, with exceptional food and service.

The original look of Olive Garden was a Tuscan-inspired Italian garden, complete with murals of the Italian countryside and features like table umbrellas and hanging plants.

Reggiano's II of Great Kills has permanently closed, ending its reputation for brick oven pizzas and Southern Italian cuisine on Staten Island's South Shore.

Prosciutto is typically made with meat taken from the hind leg of the pig, aged for at least 18 months, and has a slightly sweet flavor.

Got too much zucchini on your hands? This zesty summer pasta will help you use it up! 2 full pounds of grated squash cook down into a lightly silky sauce for the pasta.

Civita di Bagnoregio has been nicknamed 'The Dying City' due to its fragile infrastructure, strongly affected by earthquakes and erosion, but feels more alive than ever.