No foodie whispers. No truffle fuss. But rather: Panini, polenta, pasta e passione. Steaming street kitchens in Naples, the cappuccino code in Rome and the question of how to recognise a really good Italian - whether in Milan or on the village square.
The sacrament standing up: Sixty seconds of Italian eternity
The short ritual prayer.
Our current articles on the subject of „Mangiare“
- Italian food culture: the difference between primo and secondo and why people always talk about food.
- Made in Italy: the delicacies and delicacies of olive oil, balsamic vinegar, mozzarella, prosciutto - the list is endless.
- Dolce Vita with coffee: the perfect espresso standing up and specialities from every region.
- Pizza, the global superstar from Italy: the original from Naples and why you cut with scissors.
- All pasta, basta: Which pasta goes with which sauce and why spaghetti never breaks in two.
- Regional & seasonal: Truffle season in Piedmont and the lemon blossom on the Amalfi Coast, the highlights from the regions.
Italian food culture
Antipasto, primo, secondo? This is how Italy eats - and how to order correctly
An Italian menu is not a sprint, but a walk.
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The secret language of the menu in Italy
A short language course for great moments at the table.
moreHow to recognise a „good Italian“
Made in Italy: from olive oil to mozzarella
Hard, harder, Cantuccini! The secret of Italy's cult biscuits
They look harmless until you bite into them.
more
Grappa, limoncello, amaro: how digestivo works in Italy
A digestivo is not just a schnapps - it's a ritual
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Espresso, cappuccino & more: coffee in Italy
Short holiday with a hot spring: 7 spas in northern Italy for cold days
Heat that comes from outside.
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Insider tip Trieste: Between coffee house, coast and imperial charm
Trieste is a holiday destination for anyone who loves Italy - but likes to look deeper.
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How Italy drinks coffee - and why it tastes different everywhere
Espresso in Italy is more than just a coffee - it's a moment. And it's different in every city.
more- Why coffee tastes different everywhere in Italy
- Tips for the perfect espresso in Italy
- The golden coffee rules for Italy
Pizza, the global superstar
Pasta, basta!
Which pasta goes with which sauce: the Italian art of combining
Pasta is not a matter of taste. It is a science - not dry.
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Did you know? Lasagne has its roots in the ancient Romans
Tomatoes first came to Italy in the 16th century.
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Spaghetti love: Hard facts about the long noodle
Whether in tomato sauce, alle vongole or simply with butter - a round of spaghetti always goes!
moreWhich pasta goes with which sauce?
Regional delicacies & seasonal specialities
Truffle season in Italy: where the real treasures are now hidden underground
The most important season of the year for gourmets.
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The taste of autumn in Tuscany: 5 culinary highlights
The taste of autumn in Tuscany: 5 culinary highlights from cheese to chestnuts
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Real truffle or just perfumed oil? How to tell the difference
Hardly any other product causes as much confusion as the noble mushroom.
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Italy's tastiest mushroom dishes: how autumn tastes now
When the forests become empty, Italy's cuisine is filled with the flavours of earth and wood. Mushrooms - funghi - are as much a part of this time of year as the olive and grape harvests.
moreCooking with dedication - and heart: Italy's true flavour secret
Anyone who watches an Italian nonna cooking will realise: Her heart beats louder than any recipe book. Quantities? Guidelines at best.
These kitchens are ruled by an unerring instinct, wisdom passed down through generations and a deep-rooted love of detail. You don't recognise the best tomato sauce by its label, but by how long it has been allowed to bubble over a minimal heat - until every drop tastes of sunshine and patience. So simple, so true.
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A heritage on a plate: where regionality has soul
In Italy, family recipes are not a secret, but a living heritage. Every village, every region proudly preserves its culinary DNA. Whether savoury flavours Apulia or savoury delicacies from Piedmont, Ligurian pesto or Roman coda alla vaccinara - this diversity is not only cultivated, it is celebrated. A deeply rooted connection with origin and history that you can taste.
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The table: a stage for life and living together
Eating in Italy is a celebration of togetherness. You rarely sit alone. The laid table is the place where stories are created, laughter echoes and debates are passionate. Whether at the sacred Sunday meal „la domenica a pranzo“ or during the week: time for a meal together is not an option, but a necessity. Pasta, vino, fresh salad - the feast for the senses and soul is ready. Dialogue belongs to food like the sun belongs to the south.
Seasonality & authenticity: not a food trend, but a tradition
What is marketed here as a „food trend“ has been part of everyday life in Italy for centuries. People pick what is in season and what their own soil has to offer: Tomatoes in summer, artichokes in spring. That's it. The weekly market is more than just a source of produce; it is a meeting place, a stage for exchanging varieties and recipes. This proximity to the producers creates trust - and flavour.
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Slow food: a deeply rooted philosophy
The global Slow Food movement may have been founded in Italy in 1986, but its basic idea - good, clean and fair food for all - has always been deeply rooted there. It is not an ideology, but an attitude that is reflected in every bite. Time is not an adversary here, but an ally that allows the flavours to fully unfold. In short: from the garden straight to the plate. And you can taste it.
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