Olive oil is a staple ingredient in Mediterranian cooking, and was once so plentiful in southern Italy that it was used to fuel street lamps. The olive tree has been harvested for its oil for millenia, and the product is integral to Greek, Italian, Turkish and Spanish recipes: around 2.5…

Italy’s cuisine is as varied as the terroir: from the Alps and Apennine Mountains to the sun-baked shores of Puglia, from the volcanic soil of Etna and Vesuvius to the northern Lakes and the hills of Tuscany, produce and ingredients follow the land. Still, the country has a staggering number of high quality products, which goes some way to showing the sheer biodiversity on offer within a single nation, formed of twenty incredibly different regions.

By Edoardo Celadon and Phoebe Hunt For those passionate about Italian cuisine, meeting Andrea Bezzecchi at his Balsamic Vinegar factory is similar to how meeting Michelangelo might feel for an artist. The man, the artisan, the location and the end products make Andrea one of the true custodians of the…

Recognized by the Italian daily newspaper Corriere della Sera as “the writer of the decade”, Italian novelist and poet, Enrico “Erri” De Luca needs no introduction. I and dear friend photographer Martin d’Orgeval had the great pleasure to spend a moment in his presence, and absorb his musings around what…

With all the focus going on a few famous regions, and often overshadowed altogether by its French neighbours, the sheer variety of Italian wines is often overlooked. We talk to Monica Larner, an award-winning wine critic and writer who lives in Rome, about Italy’s fantastically diverse offering of wine. The…

By Phoebe Hunt There is perhaps no better way to tell the story of Italy’s culinary diversity than through pasta. Not only are there many hundreds of different shapes originating from the country’s 20 regions – often with multiple different names depending on where they’re being eaten – each pasta…

Art and food have always had a harmonious relationship, showcasing art in restaurants is hardly a new concept. Starting with the days when chefs-proprietors and artists were swapping food and drinks for artworks to hang in the dining room to today’s many modern restaurants which are still showcasing all forms…

by Mirazur’s Benoit Huguenin Well under thirty-years-old, head sommelier at three-MICHELIN-starred restaurant, Mirazur in Menton France, Benoît Huguenin represents a new generation of wine experts. “The first words chef Mauro (yes, he’s referring to chef Mauro Colagreco) said to me were, ‘I don’t want a classic sommelier,’” he tells the…

by Edoardo Celadon There’s likely no country in the world that has exported its cuisine better than Italy. To be honest, we Italians usually consider this fame a double edged sword; on one hand the expertise and the selection of products on which our country prides itself and on the…

Roscioli – Roman classics and original dishes made with quality ingredients. Recommended dishes: mortadella, Cantabrian anchovies with butter and toast, fresh ricotta, carbonara, rigatoni with yuzu butter and bottarga, rigatoni with butter and Parmigiano. Ask for the French wine list. Trattoria Da Cesare al Casaletto – out of the way,…