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The author talks about Italy's lesser-known gems, the coronavirus pandemic and the future of travel.
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Although not widely known, Milan’s centre was once traced with waterways, not unlike those of Venice or Amsterdam.
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Italy has a number of age-old pastries that resemble genitalia, like cannoli. But while they may induce a few giggles nowadays, their origins are linked to serious traditions.
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Farmers in the Alps have sworn by “heubad” – or hay bathing – for centuries.
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“Pizza fritta”, the lesser-known cousin of Neapolitan pizza, emerged as a result of poverty amid World War Two and was known as “the pizza of the people”.
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Although many travellers assume that the “authentic” Venice is long gone, the city still harbours the last remnants of a once-great civilisation, with its own language and customs.
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Created in the 1920s under the shade of a castle in Italy’s Apulia region, burrata was born out of a need to minimise food waste and is a delicious example of human ingenuity.
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While a Florence restaurant was forced to close due to Covid, it was able to keep one part of the business open in the form of 17th-Century buchette del vino, or “wine holes”.
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Trace the origins of trending recipes, learning the stories behind the dishes as well as easy tips on how to make them.
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