Cuisine Archive

  • “<em>Ciao</em>!” says the short, elderly woman standing behind the counter.  This is Elide Beltrami, wife of Vittorio Beltrami, a man who has been ordained the “Einstein of cheese” by famous chef Lidia Matticchio Bastianich...

    Sempre Famiglia

    By Nandi Alexander
    Ciao!” says the short, elderly woman standing behind the counter. This is Elide Beltrami, wife of Vittorio Beltrami, a man who has been ordained the “Einstein of cheese” by famous chef Lidia Matticchio Bastianich...

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  • Cartoceto and the surrounding area is a food lover’s paradise. Every summer, foodies flock to events such as the Festa dei Piatti Tipici...

    A Foodie’s Guide to Cartoceto

    By Nandi Alexander
    Cartoceto and the surrounding area is a food lover’s paradise. Every summer, foodies flock to events such as the Festa dei Piatti Tipici...

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  • "Simplicity." In that one word Jason Bartner sums up his style of cooking. Jason, co-owner and chef of La Tavola Marche Organic Farm, Inn, and Cooking School, specializes in...

    Simplicity

    By Leah De Graaf
    "Simplicity." In that one word Jason Bartner sums up his style of cooking. Jason, co-owner and chef of La Tavola Marche Organic Farm, Inn, and Cooking School, specializes in...

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  • It’s true, Italians do eat a large amount of pizza and pasta, but authentic Italian cuisine is much more than boiled noodles and tomato sauce...

    The Truth about Italian Cooking

    By Leah De Graaf
    It’s true, Italians do eat a large amount of pizza and pasta, but authentic Italian cuisine is much more than boiled noodles and tomato sauce...

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  • You may not personally know any mushroom-hunting champions like Tonti Agostina. But you can still experience the adventure yourself with overnight excursions in the Marche ranging from a few days to more than a week.

    Make Your Own Mushroom Expedition

    By Stephanie Strickland
    You may not personally know any mushroom-hunting champions like Tonti Agostina. But you can still experience the adventure yourself with overnight excursions in the Marche ranging from a few days to more than a week.

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  • Stepping into the main dining room of the agriturismo Il Guiso was almost like diving into a glass of beer, the amber hue of the room matching the tones of the frothy liquid. Filippo Isotti greeted me with a smile, a handshake, and a bottle of Riserva Speciale...

    Apecchio: Where Beer Maketh Glad the Heart of Man

    By Milana Katic
    Stepping into the main dining room of the agriturismo Il Guiso was almost like diving into a glass of beer, the amber hue of the room matching the tones of the frothy liquid. Filippo Isotti greeted me with a smile, a handshake, and a bottle of Riserva Speciale...

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  • At the restaurant La Trattoria del Leone, located on Via Cesare Battisti in Urbino, the traditional Le Marche dish <em>passatelli in brodo</em> reigns supreme. Made from a mixture of grated bread, mixed pecorino cheeses, parmesan, eggs, and a bit of salt and nutmeg...

    Pass the Passatelli, Please

    By Milana Katic
    At the restaurant La Trattoria del Leone, located on Via Cesare Battisti in Urbino, the traditional Le Marche dish passatelli in brodo reigns supreme. Made from a mixture of grated bread, mixed pecorino cheeses, parmesan, eggs, and a bit of salt and nutmeg...

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  • An alogastronomic lunch is a must, but let these tips help shape the rest of a fantastic day in Apecchio...

    Your Daytrip to Apecchio

    By Milana Katic
    An alogastronomic lunch is a must, but let these tips help shape the rest of a fantastic day in Apecchio...

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  • “It's a way of life,” says Giovanni Garbugli, co-owner of Urbino’s Sugar Café, as he explains why coffee in Italy is the best in the world. Want to order coffee like a native?

    Order Coffee Like an Italian

    By Mikayla Francese
    “It's a way of life,” says Giovanni Garbugli, co-owner of Urbino’s Sugar Café, as he explains why coffee in Italy is the best in the world. Want to order coffee like a native?

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  • Pasta so good you’ll die? Rumor has it that a certain type of pasta, <em>strozzapreti</em>, was so good that it once strangled a priest.

    Pasta to Die For

    By Allison Butler
    Pasta so good you’ll die? Rumor has it that a certain type of pasta, strozzapreti, was so good that it once strangled a priest.

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  • The small square morsel reaches your lips with the  aroma of sweet honey and almonds, and with the first bite of the chewy treat your mouth floods with flavors. But  as the tastes awaken your pallet, something feels old and familiar, as if history calls you back one bite at a time.

    Meals that Have Been Cooking for 500 Years

    By Ashley Grisham
    The small square morsel reaches your lips with the aroma of sweet honey and almonds, and with the first bite of the chewy treat your mouth floods with flavors. But as the tastes awaken your pallet, something feels old and familiar, as if history calls you back one bite at a time.

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  • Middle Eastern music mixes with the rich smell of charring meat as customers line up for a doner kebab. There’s the sound of a drill, followed by metal tongs banging against containers filled with an assortment of vegetables ready to be stuffed into toasted pita bread.

    Snack on a Spit

    By Charmaine Shuford
    Middle Eastern music mixes with the rich smell of charring meat as customers line up for a doner kebab. There’s the sound of a drill, followed by metal tongs banging against containers filled with an assortment of vegetables ready to be stuffed into toasted pita bread.

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  • When the sisters were both pregnant – both tired, and both full of hope – they moved their truffle shop to the center of town to draw in more business. Now, a year later with their babies at home, Monia and Michela Costantini run a successful shop, Tartufi - Antiche Bonta, in the heart of Urbino.

    The Truffle Sisters

    By Samantha Benedict
    When the sisters were both pregnant – both tired, and both full of hope – they moved their truffle shop to the center of town to draw in more business. Now, a year later with their babies at home, Monia and Michela Costantini run a successful shop, Tartufi - Antiche Bonta, in the heart of Urbino.

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  • So why is the pizza pie such a national symbol? When you think of Italy, you think of pizza. And there’s a reason for that. Walk the streets of Urbino...

    That’s Amore

    By Jeff Medhurst
    So why is the pizza pie such a national symbol? When you think of Italy, you think of pizza. And there’s a reason for that. Walk the streets of Urbino...

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  • While some families may bequeath future generations  treasured photographs and furniture as heirlooms, the Bartolucci clan of this small town in central Italy passes down something larger: Truffle-rich mountains.

    A Fabulous Fungi Provides More Than a Good Meal in Acqualagna

    By Elizabeth Steitz
    While some families may bequeath future generations treasured photographs and furniture as heirlooms, the Bartolucci clan of this small town in central Italy passes down something larger: Truffle-rich mountains.

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  • On  June 21 Guiseppi Collesi answered his phone, surprised to hear someone from London on the other line. The caller informed him of  recent awards just won for his famous Italian-made beverage.

    New Wave of Microbreweries Putting Italy on the Beer Map

    By Kristen Hotz
    On June 21 Guiseppi Collesi answered his phone, surprised to hear someone from London on the other line. The caller informed him of recent awards just won for his famous Italian-made beverage.

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  • Leaning against the door frame of the Bar del Teatro, his reading glasses resting on his head, Carlo Marchionni takes a drag of the Marlboro Red between his thin lips, and stares at the idyllic view before him. “What is a typical day for a restaurant? For a bar? Waiting, looking at the landscape, waiting for the customers to sit,” Marchionni, 58, said through an interpreter. “Every day is different. Every day is the same.”

    Cappuccino with a View

    By Kelsey Fisher
    Leaning against the door frame of the Bar del Teatro, his reading glasses resting on his head, Carlo Marchionni takes a drag of the Marlboro Red between his thin lips, and stares at the idyllic view before him. “What is a typical day for a restaurant? For a bar? Waiting, looking at the landscape, waiting for the customers to sit,” Marchionni, 58, said through an interpreter. “Every day is different. Every day is the same.”

    Continue Reading...