Italy

Food and wine from Italy.

Asparagus with citrusy breadcrumbs

Fresh, elegant, and full of sunny flavor, this asparagus side dish turns a handful of simple ingredients into something special. Tender spears of asparagus get a quick stir-fry until bright and crisp-tender, then meet a golden shower of buttery breadcrumbs kissed with fragrant orange rind. A scattering of fresh tarragon and delicate flakes of Parmesan bring it all together with an aromatic, savory finish. It's a dish that celebrates the joyful, unfussy spirit of Mediterranean cooking, where fresh produce takes center stage.

Marsala wine

Ask most cooks about Marsala and they will mention Chicken Marsala, zabaione, or the small bottle in the back of the cupboard used for occasional sauces. That is an accurate picture of how most Marsala is used — and there is nothing wrong with it. But it is only half the story.

Vermouth

Vermouth is the most important aromatized wine in the world, and arguably the most indispensable ingredient in the history of the cocktail. Without it there is no Martini, no Negroni, no Manhattan. It is also one of the most misunderstood: kept for too long in a warm cupboard, poured in sad, flat dashes into otherwise excellent drinks, and rarely given the attention it deserves as a drink worth pouring on its own.

Bellini cocktail

A Bellini is one of Italy’s most elegant sparkling cocktails. Light, fruity, and beautifully simple, it blends peach purée with chilled sparkling wine for a drink that feels festive without being fussy. It is a natural choice for brunch, summer gatherings, or any occasion that calls for something bright and celebratory.

Peperonata

Peperonata is a delicious Italian salsa made with bell peppers. Traditionally is prepared with a mix of red, yellow, and green peppers, but you can use any combination of colors that you like.

Italy