Food & Wine Archive

The leitmotif of Milan's ethnic restaurants is to outdo Italian food to conquer skeptics.

If you don’t love Parmigiano, some insist, you might as well give up.

If wine isn’t somewhere near 18 degrees C, you're within your rights to talk back.

I've had very limited success tracking down wild asparagus.

Barbera is now flourishing all over the world, grown by nostalgic Italians.

Most of the best aperitivi come from northwest Italy, including Campari and Cinzano.

Leonida Fassi remembers the ice cream cake his father made for Adolf Hitler.

Oh, the names! Barolo, Brunello di Montalcino, Chianti Classico, Vino Nobile di Montepulciano.

The traditional way of eating lardo is on lightly toasted bread, creating an addictive contrast in texture between the crunchy bread and the silky lardo.

Meatballs added a new staple to Alex's diet and opened a treasure trove.

Alistair Parkin did the unthinkable — opened a fish'n'chips restaurant in Milan.

Like most great things, spumante was invented by accident.