header i-Italy

You chose: italy

  • Ravioli di Zucca con Burro & Salvia (Squash Ravioli with Brown Butter & Sage Sauce) Recipe courtesy of Eataly
    Dining in & out: From Eataly Magazine
    EATALY MAGAZINE(November 30, 2016)
    Butternut squash is a cornerstone cold-weather ingredient that makes us forget all about summer. This recipe wraps the sweet, nutty squash in fresh pasta, douses it in a savory brown-butter-sage sauce, and makes your kitchen smell amazing. In other words: meet your new favorite comfort dish of the season.
  • Grilled Polenta With Mushrooms and Ragù
    Dining in & out: From Eataly Magazine
    EATALY MAGAZINE(November 30, 2016)
    This alpine recipe for grilled polenta and hearty mushrooms is designed to warm you down to your toes after an exhilarating day in the cold winter air.
  • Movimento Cinque Stelle leader Beppe Grillo during the demonstration in Rome last week
    When Beppe Grillo, Movimento Cinque Stelle leader, took a tumble into one of the myriad Roman potholes, the sarcastic chortles of his opponents echoed all over Italy. Why? Because the mayor, who is expected to fix up Rome and its streets, is from his party.
  • Italian painter Giovanni dal Ponte, along with Canaletto and his nephew Bernardo Bellotto, are currently on display in Florence and Milan respectively, featuring over 150 pieces of critically acclaimed pieces and less familiar hidden gems.
  • Pics in page by Iwona Adamczyk
    Art & Culture
    Alex Catti(November 27, 2016)
    A group of Italian language experts gathered at Montclair State University in New Jersey to discuss prospects regarding the study of the language and how it fares against the study of other languages. Guest speakers included Dennis Looney of the Modern Language Association, David Ward of Wellesley College, and Lucia Pasqualini from the Ministry of Foreign Affairs and International Cooperation in Rome.
  • Before the earthquake that devastated Amatrice and several other towns last August, the rural city northeast of Rome was perhaps best known for its iconic dish, Spaghetti all’Amatriciana. Ironically, the 50th Sagra degli Spaghetti all'Amatriciana was scheduled to occur the weekend of the tragedy.
  • Just weeks after celebrating his 1,000 days in office, a postwar feat matched by only four previous postwar governments, Premier Matteo Renzi faces a tough constitutional reform referendum Dec. 4. The risk is that the vote will be read as for or against Renzi himself.
  • The playbill of “La Grande Abbuffata” (The Grande Bouffe) an Italian-French production directed by Marco Ferreri (1973). Four longtime friends gather in a villa for the week- end with the express purpose of eating themselves to death. Starring Marcello Mastroianni, Ugo Tognazzi, Michel Piccoli, and Philippe Noiret
    In the Italian dietary tradition, meat has a long and articulated history with roots stretching to antiquity, in which cultural, economical and social aspects are bonded together. Therefore one can distinguish different culinary approaches to meat consuming. In the Middle Ages, the Lord's supper was rich on wild game meats while the peasants' diet was poorer-they couldn't even afford pork, then considered a rich privilege for the wealthy.
  • Nicolo' De Giorgis "Contrasto Driade" per Fondazione Altagamma
    Facts & Stories
    Mila Tenaglia(November 17, 2016)
    The Altagamma Foundation was born in 1992 to enhance the competitveness of high-end Italian companies operating worldwide in such different markets as fashion, design, jewelry, nautica, hospitality, and food. Two distinctive features bring these vastly different industries together: Italianness and excellence. i-Italy met Altagamma’s Director Stefania Lazzaroni and talked about the history of Altagamma Foundation.
  • Prosciutto di Parma DPO
    Did you know that a person from Parma, Italy, is known as a parmigiano in Italian? That gives you an idea of how rich the food culture is in this Northern Italian town, famous around the world for its Parmigiano Reggiano DPO - Prosciutto di Parma DPO - pasta and much more.

Pages