The New Trattoria Cooking Drawing on the best ingredients in Italy—and beyond—chefs like Umbria’s Salvatore Denaro are bringing new vitality to the trattoria tradition.
Sardinia: Chef Efisio Farris Goes Home

Efisio Farris has been hard at work bringing the flavors of his native Sardinia to America. At home for a visit, he takes time to indulge in the island’s classic dishes.

Taste-Test Winners: Italian Imports

To find the best sun-dried tomatoes, instant polenta, artisanal pasta and other key Italian ingredients, the F&W staff tasted 76 imports. Here are our nine favorite jarred, boxed and bagged foods, plus superfast ways to use them.

12 Italian Classics You Need to Try Now

Americans think they know everything about Italian food, but there’s a world to learn—starting with these unmissable, lesser-known classics, from the grilled flat-bread sandwiches of Emilia-Romagna to Sicily’s pistachio pestos.

Editors’ Favorite Italian Restaurants From coast to coast, F&W’s editors know where to find the best and most authentic Italian restaurants—often in unexpected places.
Star Italian Ingredients Recently the F&W staff taste-tested 76 canned, jarred, bagged and boxed foods from Italy to find the very best; then Grace Parisi showcased them in these four fantastic recipes.
Five Unknown or Underrated Italian Ingredients

Chef Anne Burrell shares her favorites, and quick ways to use them.