Ribollita
Chock full of seasonal produce and day-old bread, this tasty Tuscan soup is very dense; traditionalists say it should be eaten with a fork, not a spoon. Get the recipe!
Stories and recipes from the world of high-quality food and drink
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The Genius of Cucina Povera
Want to be more sustainable? Take inspiration from "cucina povera," the no-waste "poor cooking" tradition from rural Italy. -
Eating from Root to Shoot
Ready to live your best zero-waste life? From dishes to drinks, discover our simple tricks to using the entire fruit or vegetable in the kitchen. -
Organic Farming in Italy
Farmers across Italy are returning to their roots as they join the organic revolution. Continue reading
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Brodo di Parmigiano Reggiano
Rich and simple, our broth recipe will help you get the most of your Parmigiano Reggiano.
