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In Florence, food means more than just food. The histories of each dish, the provenance of every ingredient, and the changing culture of our eating habits deserve to be understood by chefs and consumers alike. Explore some of the city’s cultural highlights through its food with articles, interviews, and news items that explore the backstories of every bite.
“No, Samantha, no.” “How can you eat all that? “You’ll never be able to digest it!” “I could never eat that.” “Dio mio, what.is.that?” After nearly eight years of ...
Summer, spring, winter and fall: there is no better dish than a piping hot plate of spaghetti with pummarola, the rich Italian sauce made from tomatoes, basil, garlic and olive ...
Bread might be the main course at this year’s March mainstay, Taste, but healthy eating is the all-round pairing. From March 9 to 11, the Stazione Leopolda welcomes an array ...
There was a time in my life when food and my body became the enemy, when every meal was an accounting—I would break up my day’s rations into a mental ...
This softly scented pink salami dates to the Middle Ages when Tuscany’s butchers decided to add fennel seeds, prevalent in the fields and meadows, as an alternative to more costly ...
UberEats is the most recent addition to delivery services in town
A blue box of silver-foil chocolates wrapped with a note is a failsafe on February 14. But there’s actually a real-life love story behind the Baci. When Perugia-born clothing designer ...
Our readers love to loathe the Seattle giant. But is it such a threat?
At the Christmas Day table, there may be some argument between panettone diehards and pandoro instigators about which cake is better, but few dispute that the gooey white, sticky nougat-type ...
A lifetime ago, I was on a train with a presumptuous Australian teenager who thought her eight months in Tuscany qualified her to speak authoritatively on all things culinary. I ...
Folks worldwide flock to this Renaissance city with more motives than one, but its oh-so famous, lip-smacking gelato is reason alone to visit. Unbeknownst to many, the tasty treat is ...
Do you know your sugo from your salsa? Pellegrino did! Various editions of Pellegrino Artusi’s quintessential Italian cookery book, La scienza in cucina e l’arte di mangiar bene (Science in ...
Food and Italy are practically synonymous. Appreciating and embracing the gastronomic splendor of the Italian meal is one of the most remarkable experiences for tourists and permanent dwellers alike. Indeed, ...
How many times have you walked into a bar and drank a coffee even though it tasted rancid or was lacking in flavour? It’s astonishing how little we know about—and ...
A turn around the La Marzocco coffee machine factory, tucked away on an unassuming industrial block due west of Borgo San Lorenzo, is like a tour of the Willy Wonka ...
At this time of year there’s no better thing to eat in Tuscany than black truffles, whether they’ve been shaved and scattered liberally onto our dinner or drizzled over it ...
There’s a pocket-sized enoteca in NYC’s “the Village” that serves Italian wines by the glass: its name is Gottino. In Pontassieve, my hometown that regularly sleeps, miniscule pizzeria Da Sandrino ...
If you’ve ever eaten in San Niccolò, likely it was a hearty Florentine affair among amici at the Osteria Antica Mescita. On the table a fiasco flowing with rough-around-the-edges red ...
Ever since I was a lad I’ve tried to picture what was behind the wall of blue paper bags. I would walk past the store windows of Biscottificio Antonio Mattei, ...
Everyone knows Chiantishire, but there are actually another seven Chianti sub-zones and I have been living in one of them for the past 21 years—Chianti Rufina—the smallest and probably the ...
If you’re new to Florence, welcome! Ready for tripe or lampredotto, ribollita soup that resembles curry, or even fried brain? Tuscan food, when you get down to the nitty gritty, ...
High in the hills in a small Maremman town, there’s a butcher who makes salami for Buckingham Palace. But you would never know it. Anywhere else in the world, ...
The steak is cut from the loin, just below the rib cage and above the round or rump (depending on which side of the pond you come from!). The higher ...
