Articles about Food and Wine - Things to Do and See in Italy

A Tale Of Why Italian Hot Chocolate Is The Best (+ A Recipe!)

Friday, October 27, 2017 Colette Fitzpatrick

I will admit something in writing that horrifies most Italians I meet: I don't like coffee. I know, it's sacrilege! When I lived in Italy, people couldn't accept this and tried again and again to make me see the error of my ways but no matter how it was made, I couldn't be convinced. I took a sip or two and couldn't drink any more. Eventually, the mother of the family I was staying with took it upon herself to introduce me to a very chocolatey coffee drink in Turin, telling me that even babies liked it and, maybe, it could be my stepping stone into the world of coffee. She was so excited, I didn't have the heart to say no.

As I expected, it wasn't for me. “Monica,” I said, “I don't think this is for me. I don't really like hot chocolate either, so it's like combining two things I'm not a fan of.”

This horrified her even more. “You don't like hot chocolate either? You've never tried Italian hot chocolate, have you?” Read More

The History Of Parmigiana And Where To Get The Best Version

Friday, October 6, 2017 Colette Fitzpatrick

Parmigiana – also known as parmigiana di melanzane, melanzane alla parmigiana, or eggplant parmesan in Australian English – is an extremely popular Italian dish that is made with a shallow or deep-fried sliced eggplant (or aubergine) filling and then layered with mozzarella and parmigiano cheese and tomato sauce, before being baked. It is claimed by both the Southern regions of Campania and Sicily, often being associated with Naples but commons in the Campanian countryside, Calabria and Sicily. However, there are actually several theories about the origin of the dish and some of them don't even pinpoint its origins anywhere in the south of the country. Read More

Gorgonzola: The Cheese Born From Heartbreak

Friday, October 6, 2017 Colette Fitzpatrick

Gorgonzola is one of the world's oldest blue-veined cheeses and is a DOP certified food that is largely produced in the northern Italian regions of Piedmont and Lombardy. The name comes from Gorgonzola, in Milan, which is said to be the birthplace of the cheese, though this is now disputed. It is a crumbly, soft cheese that can have a mild or sharp taste, depending on its age, and is made of unskimmed cow's milk, to which starter bacteria and the spores of the mould Penicillium glaucum are added. The whey is then removed during curdling and the result is aged at low temperatures and ripened for at least three to four months. The iconic its greenish-blue marbling that distinguishes Gorgonzola was not always a feature and was added in the 11th century. Read More

How To Make Your Own Authentic Focaccia

Friday, September 8, 2017 Colette Fitzpatrick

Focaccia is a delicious flat oven-baked Italian bread that is similar to pizza and is topped with herbs and other ingredients. It is an incredibly popular dish throughout all of Italy and is thought to have originated with the Etruscans, but today it is widely associated with Ligurian cuisine. The long line of coastal towns in this region meant that a large number of local variations were born in Liguria such as the biscuit-hard Focaccia di Camogli, the oily softness of the one made in Voltri and the Focaccia col Formaggio ("focaccia with cheese") made in Recco, near Genoa. Other variations are available all throughout the country but, if you're interested in or love focaccia, Liguria is the place to be. Just find a luxury villa in Liguria and try out as many as you can get your hands on!

For now, while you plan a trip, here is a basic recipe for the kind of standard focaccia that most are familiar with to help whet your apetite. Read More

Foodies In Sicily, This Is Your Must-Try Dish: Pani Ca Meusa