Italian Food Stories

Why is it called Pasta alla Puttanesca? From the origins of the sauce to the stories from Ischia, we look at what we really know about its curious name.

Discover the story of Spaghetti all’Assassina, from Enzo Francavilla’s 1967 dish in Bari to its revival and recognition as a PAT of Puglia.

Sicilian Caponata has a more complex history than it might seem. We trace the origins of its name, its appearances in old cookbooks, and the variations found across Sicily.

From theories about Arab origins to convent traditions and Carnival: the history of Sicilian Cannoli through documents, stories, and legends.

The history of Eggplant Parmigiana, from early 18th-century recipes to the traditions of Campania and Sicily, including its disputed origins and regional variations.

Discover the history of Pizza Margherita, from 19th-century Naples and the story of Raffaele Esposito and Queen Margherita to its modern STG and UNESCO recognition.

Discover the history of Ragù alla Bolognese, from its origins and the first registered recipe in 1982 to the updated version registered in Bologna in 2023.

Discover the history of Tiramisu, from the early evidence found in Tolmezzo to the Le Beccherie recipe in Treviso, through documented origins, legends and tradition.

Discover fresh egg pasta, from the Italian tradition of homemade pasta sheets to the different types of pasta you can make with just flour and eggs.

Discover the history of béchamel sauce, its debated origins between Italy and France, and how it became an important part of Italian cooking.