In southern Italy, in the shadow of Mt. Etna, volcanic ash is part of life, and for generations its been used as fertilizer for agriculture. Now, the rest of the world is catching on, and companies ...

Manhattan’s oldest Italian restaurant is about to serve its final meal. After 120 years on West 46th Street’s Restaurant Row, ...

These amari are as diverse as the category, with a new release by a classic Italian producer, experimental flavor ...

Why Italy’s most ageworthy and complex white wines may actually come from the south, plus the essential bottles of Fiano, ...

After nearly 120 years serving handmade pasta and white truffles to Broadway stars, politicians and generations of romantics, Barbetta will close its doors for good this week.

In a global celebration of wine excellence, the world's most discerning palates came together to judge the third edition of World's ...

Meet Ulivo, a sophisticated Italian reincarnation for Columbia Heights: The same corner building surrounded by row houses has ...

Every year, millions of Americans board flights to Italy with Rome, Florence, and Venice locked in as their non-negotiable ...

How different could Northern Italian food be? You might be surprised to see more similarities to German cuisine than to Southern Italian fare.

A beer expert in Rome points out where to find Italy’s best beers in breweries and taprooms, as local millennials break ...

Polenta has long defined Northern Italian cooking, especially in Lombardy and Veneto, where cornmeal dishes often replace pasta. Paired with mushrooms, an ingredient closely tied to forested Alpine ...