August 9th, 2012
04:45 PM ET
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I thought I knew how to make eggplant Parmesan (or ParmiGIANa if you're feeling especially Italian). Eggplant, a little breading, sauce, cheese – what can go wrong with that?

Then I met Chiara Lima. She's the bubbly Italian woman who taught the best way to make this traditional Italian favorite at Mamma Agata's Italian cooking class I recently took in Ravello, Italy.
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Filed under: How To • Italian • Italy • Make • Recipes • Staples • Techniques & Tips


Beyond Chianti - a guide to pairing wine with pasta
March 30th, 2012
04:30 PM ET
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Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.

If you want to get a sense of the scale of Italian wine, you could do worse than to go to VinItaly, the annual wine-related trade fair in Verona, Italy. I was there a few days ago, along with, according to the VinItaly press office, more than 140,000 other people - roughly the population of Fort Collins, Colorado, if every inhabitant of Fort Collins were obsessed with Italian wine. Regardless, being in Italy means the opportunity to eat, regularly, platefuls of fantastic pasta.

Since I’ve got pasta on the mind - in fact, since I’m mostly composed of pasta at the moment - here are some thoughts about pairing wine (Italian wine, of course) with some classic pasta dishes. Of course, the actual pasta itself doesn’t make much difference: When it comes to wine-pairing, a rigatoni is a penne is an orecchiette. Pasta alone is the ultimate blank food canvas; what matters is the sauce.

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Filed under: Bite • Content Partner • Dishes • Food and Wine • Italian • Pasta • Sip • Wine


5@5 - Italian-inspired March Madness munchies
March 26th, 2012
05:00 PM ET
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5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

Over the weekend, Kentucky became the only number one seed to make it to this year's Final Four. While the Wildcats celebrate their Big Dance victories alongside Louisville, Ohio State and Kansas, most of us are crying over our busted brackets.

Eat your March Madness emotions through the rest of the tournament - Italian-style - with chef Doug Psaltis, Executive Chef of RPM Italian in Chicago, Illinois.

Five Cicchetti (Italian snacks) to Munch on During March Madness: Doug Psaltis
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Filed under: 5@5 • Bite • Cuisines • Italian • Make • Recipes • Think


5@5 - Events that changed the course of Italian food
December 14th, 2011
05:00 PM ET
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5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

Unless you grew up with an Italian family - or one well-versed in culinary cultures for that matter - Italian food probably meant spaghetti and meatballs, lasagna and the occasional chicken parmesan thrown in here, there and every other Tuesday.

But the cuisine of the boot-shaped country is more - oh so much more, in fact. From the to artichokes of Venice (fondi di carciofo) to the Piemonte region's penchant for truffles, Italy on a plate is as much of a melting pot as the United States is.

And its culinary heritage has been shaped by a series of fortunate events that chef Marco Frattaroli of Bastas Trattoria in Portland, Oregon, has kindly summed up.

Top Five Events That Changed the Course of Italian Cuisine: Marco Frattaroli
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