To make the piadina with culatello and artichokes, first, take care of cleaning the artichokes: remove the outer and tougher leaves (1) and also peel the more fibrous part of the stem. Cut off the ...

For as long as pigs have roamed the Italian countryside, Prosciutto di Parma has reigned supreme over the international delicatessen. No respectable Italian antipasto platter is served without the ...

At almost $60 per pound, culatello can’t hold a candle to pata negra jamon, costwise, but it still seems expensive, right? Last week we marveled at the $169.00 per pound Bellota variety of the jamon ...

Add Yahoo as a preferred source to see more of our stories on Google. The earthy, centuries-old salumi was only introduced to the U.S. in 2017, though Italy has been enjoying it since the Middle Ages.

One of the many good things about teaching is that your former students go on to do interesting things that give you the opportunity to keep learning from them, which is of course the main pleasure of ...

Add Yahoo as a preferred source to see more of our stories on Google. Credit: Bob Sacha / Getty Images For as long as pigs have roamed the Italian countryside, Prosciutto di Parma has reigned supreme ...