Carbonara is not just a pasta dish: it is an icon of Italian cuisine, a concentrate of history, technique and passion. However, there is one mistake that many people continue to make, often without ...

1. From the leeks, trim the dark-green sections (save them for making vegetable stock another time). Halve the pale green and white sections lengthwise. Rinse under cold running water, pat dry, and ...

A recent year in Italy taught me that the pig is the king of its gastronomic jungle. Italians heart hogs. They prepare every imaginable part in every imaginable manner: cured and roasted and braised, ...

Salty, fatty, savory, meaty, and delicious any time of day, cured pork is a special ingredient that carnivores adore. "The aroma of fresh cured meats can't be denied," says Peter Parrota of Calabria ...

Starting this weekend, visitors to the renovated Hamilton Hotel downtown will able to order eggs Benedict made with fried mortadella and escarole, rigatoni with a breakfast sausage ragu, and bucatini ...

I love feasting on tiny clams. While there’s no beating the simplicity and beauty of spaghetti vongole, there’s something magical about clams with fregola. Fregola is the tiny, crumb-like pasta from ...

An Italian restaurant in London is refusing to serve carbonara because too many customers are demanding to add 'cream, mushrooms and chicken' to the dish. Bottega Prelibato, in Shoreditch, say they ...