A Personal Guide to Travel and Life in Italy

One of the great pleasures of Puglia is eating, and we found a place where even breakfast is a feast.

An early summer fruit in Sicily is the pesca tabacchiera or snuffbox peach that thrives on the slopes of Mt. Etna.

June is the season for one of the pleasures of Puglia, the railway cherry or “ciliegia ferrovia”

Cheese tasting and a tour of the cheesemaking facilites at Corfilac in Ragusa are on the menu March 24 & 25, 2012

Ever wondered how to make limoncello? Try your hand at homemade limoncello, with this easy limoncello recipe.

When lemons are in profusion in Sicily, this easy Sicilian lemon cake recipe is a must. Find lots of other uses for lemons, too.

Winter is the season for arance rosse, the blood oranges of Sicily, with the tarocco orange being the most highly prized. Find out why.

Taste traditional cheeses from around the world during two days of tasting workshops at Cheese Art 2012 in Ragusa Sicily, when cheese is elevated to the status of art.

The 2012 International Day of Italian Cuisines (IDIC) is on January 17, when cooks all over the world are invited to join in the celebrations by preparing ossobuco, a traditional dish from Milan. Try our ossobuco recipe.

When you hear vendors hollering “bastardoni” in Sicily, it’s the season for the prickly pears known as “big bastards.” Legend has it that this traditional food found in markets in Italy is the result of a feud.