Italy's diverse regional cuisines are known for distinct local ingredients and culinary methods, and there's a world of ...

Supported by By Emma Bubola Photographs and Video by Matteo de Mayda Reporting from Rome and New York Italian food producers have long fretted over competition from American brands that are made ...

Paris had its moment—and it was magical—but Europe has plenty more on the menu for 2025. Europe in 2025 is bursting with ...

“I wanted to tell a story of where I come from, which is the Campania region, which is not really highlighted in L.A. There is a lot of Tuscany, a lot of Northern Italian, but nobody really has ...

When we're looking for simple, elevated Italian food that's sure to be delicious, we know a Giada De Laurentiis recipe is the ...

There's so much more to Greece than the heaving shores of Santorini or Mykonos. Here's your guide to the best hotels in ...

Known for its beautifully presented dishes and fresh, high-quality ingredients, the brand even operates its own TORAJI FARM ... À la carte options like olive oil-drizzled fresh fish, Tajima Japanese ...

Piro, known for its bold character, antioxidant richness, and unmistakable Tuscan identity, has consistently stood out on the ...

The 2026 Winter Games will bring the world's best athletes to Northern Italy, with Milan and Cortina as key host cities, marking the first time in 20 years that the games return to Italy.

Southern Italy’s primary focus is robust reds, from local varieties such as Aglianico, Gaglioppo, and Negroamaro, but there ...

VATICAN CITY (AP) — The canonization of the first millennial saint, Carlo Acutis, has been postponed due to the death Monday ...