• Observations on Italian Food & Wine
• People: Farmers, Teachers, Wine Makers...
• Exploring the Wine Routes & Seeking Gastronomic Marvels: Travel
• Restaurant Reviews - For When You Come to Italy
• Restaurants Abroad - Good Eating Outside the Peninsula
• Cosa Bolle In Pentola? Slices of Italian life from the newsletter
• Food & Wine - The General Recipe Index for the Site
• Contributions, Recipes and Observations
• The General Index to the Recipes on the Site
• The Latest Additions to the Site.

Tipicitá
Thoughts on the two major currents in Italian wine making.

Vermentino dei Colli di Luni
An exciting, considerably undervalued Tusco-Ligurian white wine.

Lambrusco
When spring arrives, what could possibly go better with a picnic?

Croce e Delizia:
The Chianti Classico region produces some of the greatest wines in the world, but also vast quantities of plonk. How this situation developed.

The Organization of an Italian Meal
Meals served in Italian homes and restaurants in Italy differ considerably from those served in most restaurants abroad. Thoughts on an Italian meal at home.

On Pasta
Cooking, saucing and serving one of Italy's national dishes.

Making Risotto
Making risotto is a bit like learning to ride a bicycle: Takes a bit of practice at first, and concentration thereafter. Also, recipes for Risotto agli Asparagi and Risotto coi Gamberetti (shrimp).

Lasagna
With (or without) ricotta, sausage, garlic, or tomato... There are *lots* of ways to make one of Italy's national dishes.

Tasting in Piemonte
Just got back from a wine-tasting trip to Piemonte; some thoughts about this kind of trip, and a few words on vintages.