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How the ‘Evil’ Tomato Came to Define Italy’s Cuisine

Cooking and Cookbooks internal-truncator Italian Food (Cuisine) Naples (Italy) Pasta Sauces Tomatoes tsummertravel2024

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.

By Ligaya Mishan and Anthony Cotsifas

An Issue All About Pasta and What It Means to Eat It

Cooking and Cookbooks Italian Food (Cuisine) Pasta tsummertravel2024

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.

By Hanya Yanagihara

Is Agnolotti del Plin Italy’s Most Prized Stuffed Pasta?

Cooking and Cookbooks internal-truncator Italian Food (Cuisine) Pasta Piedmont (Italy) Ravioli Recipes tsummertravel2024

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.

By Dawn Davis and Sharon Radisch

There’s No Meal Better (or Longer) Than an Italian Sunday Lunch

Cooking and Cookbooks Cucinelli, Brunello Ghali (1993- ) internal-truncator Italian Food (Cuisine) Nina Yashar Pasta Sartori, Alessandro Scio, Marie-Louise tsummertravel2024

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.

By Frank Bruni and Laura May Todd