Italians in Italy really don’t do the whole “spaghetti and meatballs” thing–and if they do, the meatball is huge and served as a second dish after the pasta.

This is hands down my favorite poundcake! I can’t say enough good things about it, except that it’s so moist, rich in flavor, and just plain delicious!

There is an Italian pastry called “cannoncini”, which means “little cannons”. These are a bit like cannoli, but filled with pastry cream instead of ricotta cheese. Cannoncini are very similar to cream sticks. See below for a recipe for the pastry and the filling.     Recipe from: http://www.hungrybrowser.com/phaedrus/m1222F06.htm Makes: 10 Cannoncini INGREDIENTS: Dough: 2-1/4 …

Discover its vegan version, made without lactose, butter or eggs.

Tasty, super soft, delicate, and with only one flaw: it will vanish off the plates and be gone all too quickly! 

The motion also calls for action to prevent unauthorised street sellers hawking their goods in the access areas to the fountain and to the Colosseum.

Vignarola is a traditional spring dish from Rome.

It’s not very common, and is, in effect a vegetable stew, but it brings with it all the freshness and flavours of spring.

The Mona Lisa’s fame is the result of many chance circumstances combined with the painting’s inherent appeal.

Dinner in Italy is a leisurely affair that begins around 8 p.m. and continues late into the evening.

Actually, there are hundreds of different kinds of salumi in Italy. Italian cured meats vary based on region, fat content, casing, seasoning and methods of curing.

of up to 18 years for a delivery man who spat on a customer’s pizza before handing it over, local media reported Thursday.

The eruption released thermal energy roughly equivalent to 100,000 times the atomic bombs dropped on Hiroshima and Nagasaki at the end of World War II, spewing molten rock, pumice, and hot ash over the the cities of Pompeii and Herculaneum in particular.