Do you realize how much of a gastronomic oasis Florence is? You're surrounded by rich ingredients like porcini mushrooms, vine-ripened tomatoes, TRUFFLES, figs, salumi, cheese and FRESH olive oil; ingredients that Mario Batali would only dream of having at his fingertips in TUSCANY. It's time to walk away from the top ramen and take a cooking class. Recently, we got the inside scoop from inTavola, a culinar ...

This is perhaps one of the most genuine “pasta asciutte” from Lazio. This kind of sauce, with which only the “bucatini” can be dressed, takes the name from the town of Amatrice. The bucatini is a long pasta, like holed spaghetti. ...

Often Italians are not regarded professional in the kitchen. The ability to open the refrigerator and “whip up” a good meal seems to belong to the reign of “pure improvisation”. My answer is: it depends on the result. If the “whipped up” meal is good and balanced this is more than random improvisation: it is deep knowledge of the ingredients, their behaviour in cooking and how they can be matched without de ...