‘Mpanatigghi are a sweet biscuit from the town of Modica, Sicily with a long history dating back to the 16th century, and contain a surprise ingredient, most unusual for sweets in Italy.
Continue Reading »Autumn wildflowers in Italy include the magical mandrake plant, said to have mysterious powers.
Continue Reading »A visit to a carob mill when the carob harvest is in full swing in eastern Sicily, and time to contemplate the food culture of Italy during a walk among magnificent carob trees.
Continue Reading »When villages in Italy’s South Tyrol celebrate Törggelen, new wine can be tasted along with regional food specialties during this seasonal wine festival.
Continue Reading »The San Lorenzo beach in eastern Sicily was the setting for the recent release of nine loggerhead sea turtles (caretta caretta) by the Sicily Wildlife Fund.
Continue Reading »Though the sale of the Sardinian cheese casu marzu has been banned in Italy since the passage of a 1962 law outlawing it and others like it, it can still be found on black markets.
Continue Reading »Next to the huge sweet onions of Giarratana, Sicily, all other onions pale in comparison. Roasted or grilled the cipolle di Giarratana are celebrated in an annual festival.
Continue Reading »The 2010 Taormina Film Fest takes place June 12-18 in the magnificent Greek theatre, where you can enjoy cinema under the stars as well as spotting a few stars like Robert deNiro and the perennially tan Valentino.
Continue Reading »Southern Tuscany is home to an area known as La Maremma, and includes wild, untamed countryside and beautiful walking in a protected park on Tuscany’s coast. Anita reports from a walking tour in La Maremma.
Continue Reading »Called a calcipitu in Sicily, a rudimentary go-kart is a part of the Italian culture of street games, where danger and noise go hand in hand. Join the celebration during a walk through Ragusa Ibla.
Continue Reading »One of Italy’s historic cheeses is Provola dei Nebrodi, a DOP cheese made in the mountains above Messina, Sicily, and traditionally aged in damp caves.
Continue Reading »Bartering with a farmer in Modica, Sicily brings us traditional caciocavallo cheese in exchange for weeds.
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