YUM.

Don't miss these incredibly delicious (and unforgettable) Bologna food experiences. No Italy trip is complete without trying a few of these!

In the authentic Tuscan city of Lucca, enjoy a top-quality cooking class learning about the Italian gastronomy from the chef!

This cake is a sort of Anglo-Italian amalgam. The flat, plain disc is reminiscent of the confections that sit geometrically arranged in patisserie windows in Italy; the sharp, syrupy sogginess borrows from the classic English teatime favourite, the lemon drizzle cake. It is a good marriage: I love Italian cooking in all respects save one — I find their cakes both too dry and too sweet. Here, though, the flavoursome grittiness of the polenta and tender rubble of ground almonds provide so much better a foil for the wholly desirable dampness than does the usual flour. But there is more to it than that. By some alchemical process, the lemon highlights the eggy butteriness of the cake, making it rich and sharp at the same time. If you were to try to imagine what lemon curd would taste like in cake form, this would be it. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.

Add a cooking class to your vacation. This guide has a list of things to consider and where to look to choose the perfect travel cooking class.

Read our details on one fo the best food tours in Italy. A full day tour picks up Parma ham, balsamic vinegar and Parmigiano Reggiano cheese.

Abruzzo food is rich in taste and made with traditional recipes. It can be cheap, tempting and healthy. Discover what to eat in Abruzzo (Italy)!

Things to do in Umbria, Italy Umbria is a central region of Italy that borders Tuscany; nevertheless, it’s far less touristy. This is mainly because its

Diese italienischen Cornetti haben es mir angetan. Jedes Jahr im Urlaub komme ich an ihnen nicht vorbei. Am liebsten mag ich sie mit der Vanillecreme, der Creme Pasticcera. Aber sie gibt es vieler…

The aroma of pandan ( pandanus amaryllifolius belonging to the screwpine genus) is unmistakably Asian and grips me to familiarit...

This version of bolognese is half lamb and half ground beef, a mixture you’ll see a lot in northern Italy - and it's full of flavor.

A savoury spicy dried broad bean dip.

Less well known, but equally welcome is a dish known, in dialect, as “scrippelle ‘mbusse,” or crepes in broth. This dish hails from Abruzzo’s Teramo province, which is bordered by the eastern slopes of the Gran Sasso

Citrus and dessert – a match made in Italy. For a taste of European summer in winter, it has to be this tart al limone.

It is my pleasure to welcome Ezio Totorizzo, proud native of Puglia and editor of the travel blog Spezio as the latest guest editor of the...

Find out which is the best cooking class in Florence and how to chose the perfect one for you. Learn how to cook traditional Italian food in Tuscany!

This is every Italian grandma’s secret weapon, and she’s been cooking with it all along. Soffritto is easy to make and even simpler to add in your cooking.

The Easter weekend came and went with a rainy and cold spell, abruptly robbing us of well-planned garden lunches and leaving us with m...

Want to try a new, exciting, and completely different sandwich? try this Marinated Salumi Sandwich recipe, a recipe from the amazing Chef Giada DiLaurentiis.

This Italian apple cake is full of fall harvest flavor, and it's the perfect slice to enjoy on a cold day.

The complete gluten-free travel guide to Italy for those with celiac disease. Get ready for pizza, pasta, gelato, and more - all gluten-free!

Almond, walnut or hazelnut… smooth or covered in chocolate: this is what we call a nougat (or torrone in Italian). It’s one of Italy’s irresistible desserts—popular especially during Christmas-time.

Keep these crispy baked flatbreads in your pantry for last minute antipasti—just add salumi and cheese.

Indulge in the rich flavors of this delicious Italian tart originally from the town of Modena, filled with a soft and moist almond filling, a sweet and tart layer of cherry preserve over a buttery and flaky crust

Chiacchiere di Carnevale Recipe (Italian Fried Pastries) - are slightly sweet and crispy Italian fried pastries made and eaten for carnival season in Italy. Scented with citrus and vanilla, these crunchy, airy, and light fritters are dusted with powdered sugar and are known to disappear from your serving platter in seconds!

My Classic Rugelach recipe is way better than anything you can buy at the store during the holidays, filled with luscious jam, nuts, and raisins.

A guide to the best Alberobello restaurants, cafes, bakeries, coffee shops, pizzerias, wine bars & dairies - with photos and contact details.

Authentic Italian Zabaglione Recipe is made just with 3 ingredients: egg yolks, granulated sugar and wine, usually Marsala. It’s not difficult to make Zabaglione recipe. You just need very fresh eggs and a bit of skill using the whisk!Zabaglione is a sweet foamy cream also known as Zabaione or Zabajone and it’s one of the most classic ancient Italian dessert.It’s served in small cups with cookies like Savoiardi or with fresh seasonal fruit. It could be a nutritious snack or a dessert served on cold winter evenings.

This version of Italy's apple cake is one of my favorites, and made special thanks to a generous splash of Sambuca—Italy’s famous anise liqueur—mixed into the batter.

Biancomangiare is a fresh and fragrant spoon dessert made with very few ingredients.It's basically a pudding made from fresh whole milk, with no eggs, no cream and no gelatin. In fact, a little cornstarch is enough to thicken Biancomangiare, so it's also gluten-free.This recipe belongs to the Sicilian tradition but is also popular in Sardinia (Papai-Biancu). Its execution is really very simple, requiring a few minutes (besides cooling in the refrigerator) and a few simple ingredients.

Får jag bjuda på en helt underbar vaniljbulle? I Italien så köper vi alltid bomboloni vid stranden med en kopp cappucino. Italienare äter dessa underbara bakverk till frukost (Ja ni hörde rätt till frukost.) Inte konstigt att italienare är så glada. Bullen är väldigt luftig och det bara smälter i munnen. Ett stort plus är att [...]

Cradle sweet-tart, peak-of-summer fruit in the butteriest, flakiest pastry.

Giulia Scarpaleggia shares her family's secret Carnival sweet treat recipes.

Sardinian food defies all rules. Despite being an island at the heart of the Mediterranean, most traditional food in Sardinia is actually not fish or seafood base. Sardinia, one of the 20 regions of Italy,

Migliaccio - a traditional semolina and ricotta cake made in Naples for Carnevale.

De gros sablés merveilleusement croustillants aux cacahuètes, richement garnis de beurre de cacahuète. Ce ne sont pas des cookies, car ils ne contiennent ni chocolat, ni œuf et la texture est bien différente. Ici, ça craque et ça croustille ! C'est sûr qu'il y a des chances pour que vous partagiez un sablé, quoique ! Mais je ne pense pas pouvoir aller plus loin dans le goût intense de la cacahuète, il s'agit donc d'une recette pour les fans inconditionnels de ce fruit sec !

Ricotta, chocolate and pastry are a match made in heaven (and Sicily).

Phoebe Wood goes full steam ahead with these caffeinated confections that celebrate Italy’s cafe culture. Get on board to find the dolci of your dreams.

Juls.... She is a girl after my own heart!! We met about a year ago through the happy media of twitter and blogosphere. I was amazed about how many common interests and likes we had and our shared outlook on so many things in life.. She is like a sister I was meant to have!! Siblings to grow up, sha