Italy's famous Christmas bread is a true labor of love. Chef John's version is studded with rum-soaked dried fruit. "It takes three days to make this panettone, which I thought was otherwise a pretty ...

Sean Flynn has spent the past 17 years working across digital, print, broadcast, and radio, covering food and drink, travel, architecture, and immigration. His work has appeared in The New York Times, ...

Chefs Luca Taretto of Tiramesu and Pietro Vardeu of Sardinia will face off on May 20 in an Italian cooking battle at the MiaCucina showroom in Coral Gables. The battle is the first of the Italian ...

Often relegated to appetizer platters, rustic breakfasts, or used as a cocktail garnish, olives hold so much more potential than what is generally realized. With over 1,000 varieties worldwide, the ...

While Italy is beautiful, full of culture, art and food, you don’t need to trek to Europe to learn how to incorporate more authentic Italian flavors into your cooking. Eataly, the large-scale Italian ...

Tampa Bay’s ever-evolving restaurant scene is fueled by a great deal of talent, including a growing number of chefs who are ...

Secchi uses a 2:1 ratio of pork sausage to ground prosciutto. This creates an abundant depth of flavor from the get-go. While we have used cured meat as a flavor booster in many dishes (like spaghetti ...

We asked Chef John Piombo of Nonna’s Ristorante to mine his Italian heritage and cook up a hearty meal for snow-loving families in search of sustenance and comfort. This story is featured in the ...

Tucson chef Mat Cable was beyond thrilled last September when he returned from more than a week cooking in Parma, Italy. On Monday, he reunites with his Italian host, chef Mario Marini, to pick up ...