Food & Wine Archive

Though a bit of a trek from central Rome, the Atlas Coelestis microbrewery is worth the trip.

Zinfandels and Primitivos are almost always robust and intensely fruity.

One favorite is the essence of simplicity: Fettuccine al pomodoro e basilico.

To taste a wine and discuss the state of the industry with someone from Italy’s Piedmont is just too tempting to pass up.

Quaint bar-enoteche are staple of Roman nightlife, but Fluid suggesta a sea-change.

The reason I prefer Barbaresco is consistency. Its standard is higher.

Ethic cuisine still struggles for a foothold in foody-xenophobic Italy.

The verbal cataloging of one's meal is part of the pleasure of eating in Italy.

A look at Indian restaurants in Rome, Milan, and Bologna to see if they measure up.

The general rule of thumb is that red wines should be drunk at room temperature.

The easiest way to make a bad risotto is to start with the wrong rice.

The best Vin Santo can weigh in at more than €100. But it's divine.