Barone Ricasoli Celebrates 300 Years of Chianti Classico

2016 marks the 300th anniversary of Chianti Classico and the Barone Ricasoli winery sure wants to celebrate.

I vini eroici dell’Alto Adige

L’Alto Adige è un territorio pieno di fascino che ha mantenuto nel tempo una spiccata autonomia e una personalità d’oltralpe. Conosciuto anche come Südtirol, l’Alto Adige è stato infatti parte del territorio austriaco fino alla Prima Guerra Mondiale, quando fu ceduto all’Italia nel 1919.

Easter wines

By Marco Giovanetti Easter. We always want to make it cool but it remains a very planned food party.Obviously us the foodies enjoy it: we...

Chef Graziella Battista – Paying respect to her roots in every...

Graziella Battista’s most vivid childhood memories all have one thing in common: they include family and food.

Entrevue avec Olivier Poussier Meilleur sommelier du monde (2000)

Olivier Poussier travaille depuis près de vingt ans avec les chefs des meilleurs restaurants gastronomiques du monde. Depuis dix ans, tout en cultivant son amour des vins d’Europe, il s’est passionné pour les vins des quatre coins du globe. Ces expériences multiples vécues sur la planète lui apportent un regard nouveau sur un secteur en pleine mutation.

Italian-Brazilian Cocktails

The Winning Mix! Italian-Brazilian World Cup Cocktails

Pasta Week

Cette année, nous avons une personnalité très spéciale provenant directement de Cagliari afin de déterminer qui sera le grand gagnant parmi les participants de la deuxième...

What is in BBQ sauce?

I’m guessing lots of ketchup and sugar. I ask this question because I rediscovered BBQ sauce with chicken when combined with Primitivo wine.

En Cuisine avec Nadia Saputo

Nadia Saputo est une femme généreuse, créative et dynamique.  Elle sait qu’elle est privilégiée, mais ne se définit pas en fonction de son statut social...

Torino Gastronomic City

A trip to Torino and the Piedmont would not be complete without taking advantage of its delicious cuisine, which can easily be ranked as one of Italy’s best for the quality of its ingredients and its ageless tradition. The pastries, the chocolate and the wine also play an important role and can be savoured in the many bars and restaurants of the city.

Popular Food articles

photo by Daniele Tomelleri

Arancini with apple & Gruyère cheese

Makes 20 mini or 10 medium-sized servings Risotto Ingredients / Ingredienti • 2 litres chicken stock  • 1 tbsp olive oil  • ¼ cup pancetta  • 1 medium yellow...

A taste of Testaccio in Rome

Once a working-class neighbourhood, Testaccio has become gentrified in recent years. Rents have risen, trendy boutiques have opened up, and the ex-abattoir has been converted into an art gallery and cultural centre. But despite these changes, traditional Testaccio still exists. Take the metro to Piramide to explore this lively, authentic Roman neighbourhood, which is still viewed by many as one of the best places to find true Roman cuisine.

A Saucy Proposition

Are Italians warming up to store-bought sauces? Italian food is practically synonymous with homemade. From cheese to wine to sausage, we love things we make...

5 segreti per la carbonara perfetta

La carbonara è un piatto semplice da preparare ma può nascondere delle insidie soprattutto se si è alle prime armi e non si ha...

All Hail Neapolitan Pizza

Montreal takes a big bite Long regarded as a staple of Italian culture, Neapolitan pizza has never been more popular, recently earning an endowment of...

Popular on Panoram

Jackie Lina Alexander

Name: Jackie Lina Alexander Nickname: Jaxs Occupation: Bartender/studying to be a paralegal Age: 22 Generation: Second Mom’s side from: Fano, Pesaro and Urbino, Le Marche Raised in: Toronto Speaks: English

Lester B. Pearson High School

Lester B. Pearson High School

Home away from home It would be difficult for most Italian-Montrealers to walk through the halls of Lester B. Pearson High School and not spot...

Kristine Centis Jorge

Name: Kristine Centis Jorge Nickname: Krissy, Kris Occupation: Masters student in notarial law Age: 27 Generation: Third Dad’s side from: Figueira da Foz, Portugal Mom’s side from: Guglionesi, Campobasso, Molise and Villaorba, Udine, Friuli-Venezia Raised in: Montreal and Laval Speaks: English, French, Italian and Portuguese

Fish Baked in Salt

Ingredients: 1 kg (2.2 lbs) coarse sea salt 1.3 kg (3 lbs) whole white flesh fish, such as sea bass, red snapper or porgy ½ cup (125...

National Cat Day – a Daily Celebration in Rome

Italy dedicates February 17 to domestic felines, but in Rome it’s an everyday celebration.

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