Weathering the Storm

Despite the punishing winter of 2012, cheese maker Luca Pala pushes on to produce his trademark pecorino

All Luca Pala could see was white snow swirling in the wind and sleet falling from a gray and gloomy sky. He touched … Read More

No Drive-thru Windows

The Italian-born Slow Food movement grows in Urbino

URBINO, Italy – Like workers in the U.S., when residents of this famous hilltop Renaissance head home after a long day, they are eager for a satisfying meal, and a relaxing beverage.

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Two Stars of the Furlo Gorge

An inside look at Chef Alberto Melagrana’s path to truffle stardom

ACQUALAGNA, Italy – Built in 1825, its paint aged the color of burnt roses, the building housing the Ristorante Antico Furlo sits at the mouth of the Furlo Gorge, a … Read More

In With the Old, In With the New

Famiglia Grossi combines generations of artisanal salumi-making to breathe bold life into the culinary craft

Sitting back in his chair, Matteo Grossi grasps at his dark beard and thinks back to two years ago when his family’s business began. His … Read More

How about a Cavallo Burger?

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Flavor and Functionality

Nutritional scientist Roberta De Sanctis wants you to have your gelato and eat it, too

For most of us, the words “tomato” and “gelato” just do not seem to go together. You would probably turn up your nose at the … Read More

Il Tartufo: The Gem of Acqualagna

Tracing the truffle from the ground up

ACQUALAGNA, Italy - It is early evening when Giorgio Remedia and his dog set off into the woods of Acqualagna, Italy. The June air is warm and light, and the ground moist from days … Read More

Un-corking Urbino’s First Winery

Urbino native Leonardo Cossi returns to his roots with Ca Sciampagne

URBINO, Italy – When Leonardo Cossi decided in 2008 to make his passion for wine his livelihood, he was familiar with this old piece of piece of black humor: … Read More

Rooted in Respect

Giordano Galiardi works to transform Cartoceto’s olive oil industry while looking out for the environment

In the waning heat of a June day, Giordano Galiardi glanced over his grove of 350-year-old olive trees, taking a deep breath of the grassy … Read More