Food & Wine Archive

Here's a look at some of the things that most Italians serve around Christmas.

At the end of the year, I take stock of just how many of my days were toasted.

Forget the sweet, watery beige-colored brew you slurped as a kid. This is Italian hot chocolate.

Do your taste buds prefer Negroamaro to Nero d’Avola or Cabernet Sauvignon over Cabernet Franc? Or a blend?

I offer you our family’s version of The Turkey, The Dressing, The Pepper Jelly, and The Mashed Potatoes...

Walk into any restaurant in October and you see chefs and patrons adjusting to autumn's harvest.

If eating forearm-length strips of pure white pig fat sounds like bad, think again.

The United Nations lists no fewer than 21 different fish that can be classified as “sardines.”

Unlike their French neighbors, most Italian small producers remain focused on tradition.

Zenobia can legitimately lay claim to the best Middle Eastern restaurant in Rome.

In Italy, the barbecue never seems to have evolved beyond meat, heat and eat, wasting a host of wonderful vacation days.

Using my best wine columnist voice, I asked if I might meet with someone at the Le Capezzine vineyard.