If there's one thing I've learned about Italian food, it's that less is more. So it came as no surprise that the winning dish at the 2018 Barilla Pasta World Championship in Milan was spaghetti ...

The first time I had the Tuscan dish pappa al pomodoro, I was in my early 20s, considerably thinner and channeling my inner sophisticate at the famed restaurant Coco Lezzone in Florence, Italy. At the ...

Even the parsley at Arcodoro & Pomodoro is reason for excitement. Rather than garnish a dish with a sprig or a scattering of minced leaves, the kitchen places a few crispy cooked shoots of the herb ...

Heat oil in large skillet, add mussels and stir Add garlic and parsley and stir Add white wine, bring to simmer Add tomatoes, crush by hand and simmer until all mussels are open Season with salt and ...

“The most important thing about us is that we do use all imported ingredients. We try to be as close as possible to the original pizza that is made in Naples,” says Alfonso Vischi, one of the ...

You say tomato, they say pomodoro. And when they say it, they mean it. That's because the Italians are champions of simple, classically delicious ways of using fresh tomatoes. And they should be; they ...