The flavor of beef, the binding qualities of veal, and the succulence of pork sausage combine to make this meat lasagne wonderfully light and juicy.

Creamy Italian Fontina, earthy mushrooms, and a dash of truffle oil transform a childhood favorite into elegant little sandwiches.

Find out why chef Iacopo Falai thinks these sugar-dusted, jam-filled pastries are the bomb.

Lazio, the region surrounding the capital, has been producing exceptional olives and oil for millennia—and now the world is really noticing. In this excerpt from the forthcoming Popes, Peasants, and Shepherds: Recipes and Lore From Rome and Lazio, discover the...

On our radar this week: Daniel Boulud’s DBGB conquers downtown Manhattan, and Sir Terence Conran gets back in the game with The Boundary in London. Plus, where to eat when you’re craving gravy...

Make meatballs the main attraction at your next meal with classic and creative takes on this comfort food favorite

(ITALY) - Okay, I admit it: The name scared me a little.

Jody Williams demonstrates a sensational way to use this rustic Italian vegetable.

Never heard of it? Chef Fabio Trabocchi explains this wild Italian herb.