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Welcome
This blog's goal is to describe the difference between what is known as "Italian Food" and the food of Italy. To read more about me and my motivations, please check out the About page.
Latest Podcasts
[Thoughts on the Table - 28] Introducing food professional Benedetta Oggero (Miss Bee)
After living in the UK for 7 years, Benedetta Oggero shares how she began a new career as a food professional in her hometown, Turin. Read more...
[Thoughts on the Table - 27] Introducing Paola (a.k.a. PolaM) from 'An Italian Cooking in the Midwest'
Foodblogger Paola (a.k.a. PolaM) defines authentic Italian food and gives an overview of the food of Bergamo (Lombardy), where she is from. Read more...
[Thoughts on the Table - 26] Introducing Elisa Cerruti from 'Milk Honey and Rum'
Elisa Cerruti, the author of Milk Honey and Rum, the first website dedicated to Piedmontese recipes for non Italians, shares her research and discoveries in nutrition. Read more...
[Thoughts on the Table - 25] Introducing food writer Simona Carini from Briciole
Simona Carini describes how she made use of both her artistic and her scientific side to learn how to make bread, pasta, and cheese. Read more...
More podcasts...
Latest Recipes
Roasted Green Beans
Roasted legumes are something else! This preparation makes for a satisfying side-dish which is ideal to accompany meat, fish, or cheese. Read more...
Shrimp, Zucchini and Saffron Linguine
This dish is a summer classic featuring an incredible flavor combination: roasted zucchini, shrimp and saffron, in a creamy wine sauce. Read more...
Truffles Uncovered
What gives truffles their characteristic aroma? Why do people use pigs to find them? Read all about truffles in this informative post written for Turin Epicurean Capital, a food lit event that will take place in Piedmont this coming fall. Read more...
Poppy Seed Potato Bign├Ęs
Going through my old recipe book, I stumbled upon this delicious dish - true comfort food, Italian style! It is absolutely simple to make and a guaranteed success. The only challenge lies in finishing the two components at the same time. Read more...
More recipes...
Latest Articles
Truffles Uncovered
What gives truffles their characteristic aroma? Why do people use pigs to find them? Read all about truffles in this informative post written for Turin Epicurean Capital, a food lit event that will take place in Piedmont this coming fall. Read more...
A World of Eggs
Chicken eggs vary significantly between Italy and North America. In this article, I list 5 fundamental differences and also describe why eggs are an essential ingredient in cooking, and a marvel of nutrition. Read more...
Gorgonzola - The Italian Blue
This articles describes the difference between Gorgonzola Dolce (sweet) and Piccante (pungent), the fascinating history of this iconic cheese, the origin of its name, and the most common Italian dishes in which it's used. Read more...
The Italian Bar
This post explores the significance of bars in the Italian popular culture and gives important tips for travelers who are unfamiliar with their ins and outs. Read more...
More articles...
Cannolo Award
Do you blog about authentic Italian food? You may qualify for the coveted Cannolo Award! Check out the details.

Congratulations to the latest winner:
Ale Gambini from Bread Love And Dreams.