F&W’s Ultimate Guide to Italian Food, Wine,
Travel and Style

Top Picks

The founder of Pizza a Casa Pizza School offers tips on where to find the best coal oven pies and how to make amazing pizza at home. Read More

11 colorful drinks made with the bitter Italian apéritif, like this gorgeous variation on an old-fashioned. Read More

Sommelier Eric Zillier on Italian wine and throwing a successful wine-tasting party at home. Read More

Expert Guide to Rome

The people behind these five Rome restaurants dare to mess with tradition, with thrilling results.

Ray Isle’s Tasting Room

Today’s best Chiantis, which derive their character from the Sangiovese grape, are crisp, herb-inflected and fabulous with hearty dishes.

Pappardelle with Lamb Ragù

Use store-bought pappardelle, ground lamb and chicken stock, then top the dish with fresh ricotta and mint.
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Pasta with Rosemary and Onion-Orange Marmalade

Anna Imparato made this ingeniously simple dish at a luncheon at the Montevetrano winery in Campania in Southern Italy.
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Cavatelli with Sardinian Meat Sauce

If you can’t find cavatelli in the freezer section of your grocery store, a chunky dried pasta such as rigatoni will also be excellent here.
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Spinach-and-Ricotta Tortelli with Browned Butter

The pasta for this tortelli (a larger version of tortellini) is extremely silky and supple, which makes it excellent with the creamy ricotta-and-spinach filling.
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Spaghetti with Clams and Garlic

Frank Castronovo and Frank Falcinelli’s exquisite, supersimple version is packed with garlic and a judicious amount of crushed red pepper.
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Plus: More Pasta Recipes and Cooking Tips

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