This is based on a very old recipe of the Veneto and is simple enough. Fresh sage leaves are pounded or minced to render an extract that ...

The pumpkin soup of Venice is a simple affair of puréed pumpkin cooked with milk. Be sure to use sugar or West Indian (calabaza) pumpkin;...

Contessa Guerriari-Rizzardi recommended eating at La Loggia, a new and elegant restaurant on the Garda lakefront that flanks her wine and...

A lovely pink risotto results from the combination of the rice and the radicchio. The flavor is particular--delicate with an ever so slig...

If you cannot find imported Italian cornmeal for polenta, Spanish ground cornmeal marketed by Goya and other Latin food companies is a fi...

Quando a novembre el vin no xe più mosto, la paèta xe pronta per el rosto! (When in November the wine is no longer must, the young turkey...

This is an adaptation of an old recipe from Vicenza. Traditionally, fresh lard, made by rendering fat back, was heated to a liquid, then ...