From the size of a bottle cap to “large like a fist,” seven classic stuffed-pasta shapes that go back generations — and how to make them.
Category: Italian Food (Cuisine)
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How to Make Stuffed Pasta at Home
The chef Stefano Secchi demonstrates how to make pansoti, a belly-shaped pasta from the Liguria region of Italy.
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How the ‘Evil’ Tomato Came to Define Italy’s Cuisine
When tomatoes first arrived in Europe 500 years ago, they were considered dangerous. Then in Naples they gave rise to pasta al pomodoro.
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An Issue All About Pasta and What It Means to Eat It
The dish, in all its many forms, has become synonymous with Italy’s culture.
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Is Agnolotti del Plin Italy’s Most Prized Stuffed Pasta?
Each region could well argue for its own, but one may have the strongest case.
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There’s No Meal Better (or Longer) Than an Italian Sunday Lunch
The languorous feast isn’t the mainstay of the country’s culture that it once was. We talked to five creative people keeping this beloved tradition alive.
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Buon Ricordo Plates: Collectible Italian Ceramics That Started as a Marketing Tool
Buon Ricordo plates were introduced 60 years ago at restaurants in Italy. The hand-painted ceramics can now be found at design trade shows and fancy décor stores.
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A Food-Lovers Tour Through Emilia-Romagna
The cheese, the pasta, the restaurants with Michelin stars? On a trip to this food-rich region of Italy, a writer’s checklist overflows with delicious options.
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Iced Coffee and Flip-Flops as Europe Broils? Not So Fast, Americans.
As large numbers of U.S. tourists visit Europe during a record hot summer, their efforts to stay cool are running up against cultural norms.