Meet Lambrusco – a refreshing, gently foamy red wine, ideal for a family picnic, fresh egg pasta companion or an aperitivo for a summer gathering alongside a bowl of fruits or berries. Unlike Champagne, where the second fermentation occurs in the bottle, Lambrusco is traditionally produced using the Charmat method – where the wine develops […]
Lambrusco – Rediscovering this Precious Wine Read Post »
According to The Guardian, during recent trade talks the European Union expressed its intention to restrict the use of European cheese names in the United States. Parmesan was one of the cheeses specifically mentioned in the discussions. The EU argues that many cheeses produced in the U.S. pale in comparison to their European originals and,
EU Stops USA to Use the Name “Parmesan” For Fake Cheeses Read Post »
Massimo Bottura is a world-renowned chef and food connoisseur with a global following. As the owner of Osteria Francescana in Modena, Bottura has long been recognised for his ability to transform traditional Italian cuisine into a contemporary form of artistic expression. His work has earned praise from both diners and critics worldwide. In recognition of
Modena’s Chef Massimo Bottura Wins Gastronomy Nobel Prize Read Post »
For decades, Americans who wanted genuine Prosciutto di Parma had to either visit Italy or rely on inferior substitutes. That changed in 2013, when the USDA lifted a long-standing ban on cured pork imports from northern Italy. Parma ham is now legally imported and sold across the United States — but finding the real thing,
Importing Parma Ham in the USA is Now Much Easier Read Post »
Bologna is known as La Grassa — the Fat One. The city is defined by a rich, deeply rooted culinary tradition that rewards visitors who take the time to eat well. Below you’ll find the best places to eat traditional Bolognese food, drawn from Italian food guides (Slow Food, Gambero Rosso) and local knowledge —
Best Restaurants in Bologna: A Local Guide (2026) Read Post »
Grappa is a pomace spirit — made from the grape skins, seeds and stems left after pressing for wine. It is the traditional digestivo of northern Italy, produced in virtually every wine region from the Veneto to Friuli, Piedmont and Trentino-Alto Adige, and has been taxed and licensed since at least the end of the
Grappa: Italy’s Pomace Spirit, Varieties and How to Drink It Read Post »