Articles

Greens, more greens … and some yellows and purples, too

During the warmest months of the year, its time for fresh, leafy greens and raw salads - what Italians call “verdure” or greens.

How to Prepare a Fresh Artichoke

Learn how to deal with these prickly thistle flowers and have absolutely no fear of them.

Artichokes (Carciofi): Hearts and flowers, thorns and all

With its well-hidden tender heart, the artichoke is one of nature's surprising springtime gifts-and a favorite of Italy's "bocche fini" (gourmands).

Easter (Pasqua) Lunch

The jubilation of Easter is nowhere more apparent than at a Pasqua (Easter) lunch in Italy...freshest vegetables of the season, young cheeses, and delicious roasted meats.

Lamb (agnello): A Spring Tradition in Italy

Savoring a fresh, roasted lamb with a glass of local red wine in the open air, under a flowering arbor is one of the miracles of springtime in Italy

Asparagus: Harbingers of spring

An eagerly sought harbinger of spring, the asparagus is a distinctive-tasting delicacy with extraordinary nutritional qualities.

Easter Breads and Pies

Sweet breads, savory pies, and fresh sweet cheese pastries abound in Italy's bakeries this time of year -- just in time for the Easter holidays.

Ricotta: the cheese that isn't a cheese

Soft, white and delicately sweet, ricotta marries beautifully with sweet pastries or springtime vegetables -- it's the ideal cheese for your favorite Easter recipes.