Many of you have asked me about the foto on the home page of CosituttiMarketPlace.com. It's a photograph of Navigli, an artsy part of the...

For the past 23 years Tenuta di Capezzana has been our signature oil and like many of you we look forward to the new harvest arriving on...

The Octave of Christmas, beginning on Christmas Day and continuing until January 1, is unique in the number of consecutive feast days...

Our Christmas holiday begins with a version of a classic sgroppino, a highly slushy drink made with sorbetto and prosecco that I first...

Relax, you've got plenty of time. Christmas in Italy means a season of celebrations and not just celebrating one particular day. If you...

For me wearing an apron while cooking led to a personal transformation in the kitchen. Taking a moment to put on an apron I pause and...

Fall is one of the best times to travel to Italy. The brisk autumn air, the colors of the changing seasons and the bounty of the fields.

Most of us are used to having our cake and ice cream served as a big slice of cake topped with a scoop of ice cream. In the village of...

Italians are passionate about their pasta. Their feelings for making, eating, cooking and buying pasta are defended with strong emotions...

Although the weather is still hot, fall is just around the corner and today we're welcoming the highlight of our summer garden. As much...

An authentic bolognese is a product of Bologna, the Bread Basket of Italy. A city especially blessed with cooks whose resumes date back...

With gardens in full bloom right now, your basil plant is begging to be used and we can think of no better way to make use of it than in...

According to Dan Buettner, who has been exploring the secrets of longevity for National Geographic in a continuing study known as Blue...

Olive oil is ideal for frying. In proper temperature conditions, without over-heating, it undergoes no substantial structural change and...

Pickled foods fermented in a salty solution are an excellent source of probiotics. These “good” bacteria help support a healthy gut and...

Nigella uses parmesan but I prefer pecorino. I've been captivated by the charm of pecorino ever since my trip to Pienza, an ancient...

Young peas are coming into season and they are the ideal ingredients for making a spring time risotto. There are a few Nonna approved...

I’ve had many “boaring” times in Italy. Not the tedious, tiresome, uninteresting type that define the common use of the word b-o-r-i-n-g...

Dipping bread into seasoned olive oil to nibble on before a meal isn’t typically done in Italy. Food historians credit this pre-dinner...

Comedian Jim Gaffigan once said “I think that kale salad is what they call a ‘double negative’”. As arugula is in the same botanical...