Italians are no longer eating the kinds of massive meals guidebooks suggest. Now, mixing and matching rule.

In a country where pasta tends to get the most face-time, it's seafood that counts the most.

Italy's abundant and delicious blue cheeses, led by Gorgonzola, are a feast for the willing.

Rome is not Paris. Cornetti are not croissants. But the city's morning pastry Dark Ages appear to be lifting.

When it comes to dealing with winter colds and flu, Italy has its own set of food rules.

Amatriciana, cacio e pepe, carbonara, Bolognese and pesto may get headlines, but there's more out there.

Italy's abundant and delicious blue cheeses, led by Gorgonzola, are a feast for the willing.

Amatriciana, cacio e pepe, carbonara, Bolognese and pesto may get headlines, but there's more out there.

When pairing wines, remember "Fight Club" rules. There are none. Hints, however, are another story.

For many, wine pairing is an adventure rightly governed by personal preference.

Italy can be the subject of irrational nostalgia, mostly when it comes to food. Why?