The new issue of Italia! is out now!
Hot off the press, the new issue of Italia! magazine is packed with inspiring features and stunning imagery celebrating the very best of Italy. So while you might not be able to get to Italy right now, More...
Fast Culture: Torna a Surriento
Vide ‘o mare, quant’è bello! Spira tantu sentimento… Look at the sea, how beautiful it is! It brings out many feelings. Image: Vesuvius across the Bay of Naples from Sorrento by Patricia Gartman The Circumvesuviana More...
Top 5 Desserts
Image: ©iStock 1. It’s a pud that’s beloved both in Italy and beyond, usually made with savoiardi (sponge lady finger biscuits), coffee, mascarpone cheese and zabaglione custard – with cocoa powder to top More...
The Song of Dolomites
Sarah Rodrigues enjoys outdoor opera in the soaring Dolomites, where the dress code is hiking boots and walking gear. Hiking up a mountain is definitely not for everyone, but even the most reluctant of up-hillers More...
Taste of Naples
Mario Matassa explores the riches of the food of Naples, perhaps the most iconically Italian of all cuisine. Simply grilled vegetables, milky white balls of buffalo mozzarella, spaghetti with tomato sauce, pasta More...
Exciting Italia! magazine update
Breaking news to share with all our readers! We’re delighted to announce that Italia! magazine will return to print publication with the October/November issue, on sale Thursday 3rd September (UK). A sincere More...
Ricotta Tart
Ricotta cake is hugely popular in Naples. This dish must be left to cool completely. I find it is better if you leave it to cool overnight in the fridge before eating. Add a spoonful of pine nuts for a different More...
Linguine with Clams
In the restaurants of Santa Lucia this recipe is a daily fixture. The clams are delivered by small fishing boats to the restaurants in the harbour. You can add mussels or shrimps too, or have a combination of all More...
Aubergine Parmigiana
Despite the name, this dish has nothing to do with Parma: it is as Neapolitan as Mount Vesuvius, but it does use Parmesan cheese. Few dishes better symbolise the cuisine of Naples. There are variations, including More...
Neapolitan Omelette
This frittata uses whatever is to hand, but always the Neapolitan staple of dried pasta. It is a great way to use up yesterday’s pasta and is often taken on Sunday picnics. Recipe and photo: Mario Matassa SERVES More...