COGNICURRENT

At CreDa Gastronomia Popolare in Naples, traditional casatiello is served by the slice, offering a classic taste of local Easter traditions.

Gian Luca Demarco, an ice cream instructor, shares insights on the essential qualities of Italian gelato and a banana bread recipe.

This article highlights ten locations in São Paulo to enjoy the classic Italian dessert tiramisu, coinciding with its international celebration.

Tiramisu Day is celebrated on March 21, honoring the iconic Italian dessert and its diverse interpretations in Buenos Aires.

Culinary expert Isabella Morrone has opened La Civetta in Stockholm, emphasizing a food-focused dining experience.

The article presents a test to determine knowledge of classic Italian dishes and invites readers to challenge their friends.

The article features a recipe for Italian grape bread, inspired by the Grape Festival in Vinhedo, Brazil.

The Identità Milano culinary congress announces its 21st edition, focusing on the theme of 'Future Identities: The Freedom to Think,' highlighting the need for innovation in contemporary dining.

Italy is positioning itself to lead global food sectors toward a more sustainable, inclusive, and transparent system with a universal and conscious access to food as a value rather than a mere commodity.

The Tiramisù Day, celebrated every March 21, marks the start of spring and heralds one of Italy's most beloved desserts, tiramisù, with a classic version still reigning supreme among creative reinterpretations.

Chefs Kato and Borraccino are collaborating to create a unique Japanese-Italian dining experience at the Four Seasons Hotel Milano.

Tica Pizza in São Paulo offers exceptional Neapolitan-style pizzas despite its modest setting and higher prices.

The article humorously explores the quirky German expressions related to outrageous eating habits and contrasts them with the Italian culinary tradition of consuming unusual dishes like monk's beard.

The article provides a detailed recipe for homemade Italian meatballs, highlighting key ingredients and preparation steps.

The article shares three pizza recipes inspired by renowned chef Franco Pepe, highlighting his expertise in pizza making.

A restaurant review of Nonna Rosa highlights its service and generous portions, yet critiques the high prices and some aspects of the food presentation.

This article provides a simple recipe for Pasta alla Norcina, a creamy sausage pasta dish.

The Grana Padano Consortium will participate in Foodex Japan from March 10 to 13, highlighting the cheese's versatility in the Japanese market.

Francesca Petrilli and chef Irene González collaborate to offer workshops on making fresh pasta from scratch, emphasizing the health benefits and traditional techniques of Italian cuisine.

The article discusses the evolution of the Tivoli restaurant and its modern iteration, the Pizzeria Nuovo Tivoli, highlighting the business acumen of its owners and the significance of Italian cuisine in the local area.

This recipe presents a non-traditional Italian dish inspired by Turkish manti, featuring spiced lamb pasta parcels and a hearty sauce.

A new book explores the cultural and historical significance of pasta across different civilizations, questioning its origins in relation to Chinese and Italian traditions.

In Mar del Plata, a specialty dish called Cacio e Pepe is so sought after that it requires reservation, being a highlight in a restaurant founded by Italian immigrant Renato Usai.

The article discusses the phenomenon of elderly Italian women, or 'nonnas', becoming social media influencers, often at the expense of traditional Italian culinary practices.

This article discusses the contested origins of pasta carbonara, suggesting it may not be an Italian invention as commonly believed.

The article discusses the differences between the Italian classic pasta carbonara and its Latvian interpretations, highlighting key ingredients and cooking methods that diverge from the traditional recipe.

The 'Bollito Stellato' event featuring gourmet traditional Italian dishes will take place at the Excelsior Hotel Gallia, showcasing exquisite culinary delights during Lent.

Langosteria has opened Pepe, its first alternative format restaurant in Milan, focusing on shared dining experiences and high-quality Italian cuisine.

An Italian grandma's secret ingredient enhances the traditional bolognese sauce's flavor and creaminess.

Italian food has become a highlight of the Winter Olympics in Milan, with athletes consuming impressive quantities of pasta, eggs, and cheese.

Olympians are indulging in famous Italian pizza while in Livigno.

Olympic athletes are embracing Italian cuisine, sharing their culinary experiences on social media during the Milano-Cortina Games.

RaMe is a newly opened restaurant in Milan that combines elegance with a comfortable atmosphere, focusing on traditional cuisine with a seafood influence.

Giacomo Lovato has been appointed as the new Resident Chef at Ristorante Sadler, succeeding Claudio Sadler and aiming for an evolution in culinary style focused on sustainability.

Casa Bellucci is a new dining establishment in Parque Chacabuco focusing on moscato wines and traditional Italian cuisine.

Kotryna Starkienė shares her recipe for a homemade shrimp ravioli dinner, perfect for impressing on Valentine's Day.

A guide to restaurants in Barcelona for the winter season featuring various culinary options from Italian to vegan.

The article discusses the dietary habits of athletes during the Winter Olympics in Milan and Cortina, focusing on the variety of food available to them, including traditional Italian cuisine.

This article presents a simple recipe for 'deadly delicious spaghetti' along with a recommendation to visit a specific restaurant in Bari, Italy, to learn more about this dish.

The article examines the cultural clash between American and Italian pizza traditions, focusing on how American adaptations have sparked criticism from Italian purists.

On Pizza Day, a guide is shared on how to make the iconic fugazzetta from Buenos Aires, blending Italian traditions with local ingredients.

The article provides a recipe for minestrone soup featuring short mafalda pasta, typical in Italian cuisine and suitable for celebrations like Carnival and Holy Week in Spain.

The article discusses a quirky mixture of Italian cuisine and Czech culture in Milan, emphasizing unusual pairings in a unique setting.

The article discusses the ingredients and simplicity of preparing traditional Canarian sweets, specifically the airy and crispy "suspiro de Moya."

Social media has transformed how traditional recipes are discovered and shared, with Cuban cuisine gaining popularity on TikTok for its intense flavors and accessible techniques.

From February 5 to April 26, 2026, Orient Express La Minerva in Rome will collaborate with Paolino Capri, a symbol of the island's hospitality, to create a Caprese-inspired dining experience in the hotel's lobby bar.

This article provides a recipe for Minestrone soup featuring short mafalda pasta, highlighting its Italian roots and key ingredients.

This article provides a recipe for Italian Minestrone soup with mafalda pasta, highlighting its ingredients and comforting nature.

Francesco Solimeo showcases two distinct styles of pizza at Vesuvio in Oslo, highlighting the explosive trend of traditional and Roman-style pizzas in the city.

The article offers five easy and hearty recipes ideal for meals during a busy work week, promising to warm both body and soul without extensive kitchen time.