It’s the Tuscans who are known as mangia fagioli, or bean eaters, but the Istrians eat their share as well. Perhaps both regions inherit...

Every cook in our part of Istria had her own version of wild mushroom soup. This one was devised by my Great Aunt Santola, a widow, who ...

I tasted this dish for the first time at a very fine restaurant, Vecchia Lugana, on Lake Sirmione, while driving from Milan to Venice. I...

Whether in times of need or times of plenty, rosemary grows in abundance along the coast of Istria, where its fragrance perfumes the air...

I’ve cooked calf’s liver with vinegar as long as I can remember, but I didn’t discover balsamic vinegar, a specialty of Modena, until ab...

Although this recipe calls for quail, we often had squab the same way at Busoler, where I have a cousin, Renato, who’d stand in the cour...

This savory bread is the direct ancestor of pizza and the descendant of the hearth cakes eaten throughout Europe during the early Middle...

This is an old dish, a good marriage of fruit and cheese, and a nice light way to finish a meal.