Eating Your Way Through Italy

At de Bondt chocolate shop by the Arno, Paul de Bondt, congenial, long-haired, and Dutch, was one of the original leaders of Tuscany’s cioccolate arti

Order dense, flourless chocolaty squares of torta barozzi, a singular family specialty from the 1800's hin

Stop by this dairy and cheesemaker for perfect Parmesan.

Food artisan Giancarlo Rubaldi presides over Bar Schiavoni, in Modena’s exquisite covered market. Oblivious to the huge lines, Rubaldi meticulously as

Pick up porchetta at this market stall.

Located in the tony Posillipo quarter is Pizzeria La Notizia, where il grande Cocc

Have lunch at ’E Curti, an osteria in the shadow of Vesuvius, where super-mamma

Pasquale Torrente, owner of Al Convento restaurant, describes colatura-making (anchovy o

Celebrity pizzaiolo Gabriele Bonci reinvents pizza al taglio—rectangular Rom

Tucked away where Via di San Teodoro meets the western end of the Circus Maximus, this Parisian-style pasticceria is a little off the beaten path. The

Product curators Annamaria Cuomo and Salvatore Da Gennaro have assembled a wonderland of Campanian foodstuffs: San Marzano tomatoes handpicked in the

If you're missing a good mug of beer in Rome, head to Bir e Fud in Trastevere. The pub is nestled down a narrow cobbled street; the patio space gives

Davide Palluda, the talented young chef at All’Enoteca restaurant, in the small Langhe town of Canale, not far from Alba, packs duck, rabbit, and guin

Campania’s product and restaurant boom owes thanks to Livia and Alfonso Iaccarino, of the Michelin two-starred Don Alfonso 1890 restaurant, in Sant’Ag

Induge in the chewy pizza bianca at Antico Forno Roscioli, by the Campo de Fiori? “Una droga

Massimo Bottura is the chef who marries sensuous Slow Food preservationism with futuristic invention at the Michelin two-starred Osteria Francescana.

The shop makes Tuscany's most exclusive, sought-after cheeses.

Sniff out a whole world—licorice, citrus, tobacco—in slow twirlings of fabled Avignonesi vin santo

Walter Massa has resurrected an ancient, indigenous white grape: Timorasso. Massa’s wines have earned multiple tre bicchieri

Select a bottle of syrupy black vinegar—make sure it’s labeled tradizionale, which means it’s made from aged grape must with no added sugar.

Drizzle truffled honey on slices of young pecorino at this wonderful truffle shop near Città di Castello.

Order the limoncello-soaked baby babas.

Gracchi looks spare—clinical even. But a just-delivered crate of wild strawberries fragrantly reassures you. So does Gracchi’s pistachio gelato, consi