Italian-American icons like Frank Sinatra and Dean Martin benefitted from the work of an early generation of Neapolitans-turned-New Yorkers whose sound set the blueprint for bigger stars to come.
Common threads can be found between Italian-American food and classic “cucina italiana” in the cookbooks that have impacted American kitchens since Italians first set foot on Ellis Island.
This wild mountainous region is full of both natural wonders and eclectic surprises, from hidden gorges and bizarre castles to regional parks and pink churches.
Faced with the effects of climate change, Italy and Switzerland are renegotiating their border. We take a look at several towns where the cultures have always collided in interesting ways.
Famously thick, hand-rolled pici are a favorite type of pasta in much of Tuscany, including the Maremma. Here they are prepared with roasted cherry tomatoes, anchovies and lemon zest.
Julius Caesar had nothing to do with the name of this recipe or its origins. One enterprising Piedmontese-American chef working stateside and south of the border did.
It’s universal: Every country with a coastline has its many seafood stews. In Italy, Tuscany has two that spark fierce debate: cacciucco alla viareggina from Viareggio and cacciucco alla livornese…