Historically speaking, an osteria was a spartan, no-frills establishment where people would go to have a drink. The original osterias date all the way back to the Roman Empire. If you go to Ostia Antica or Pompeii, you find the osterias of the era. They were like bed-and-breakfasts, with rooms for rent above the dining room where people could listen to music.
The "best" meatballs do not exist, at least according to Elvira, who is not technically a nonna. Though she did fit a particular American idea of the "nonna" with her stern rebukes about the tiny departures I took from her meatball recipe. She had hurried over to her daughter's friend's home on a Thursday night with short notice when she learned that a journalist would be in Rome trying to find the absolute best way to make Roman-style meatballs.
This coccoli, which can be a street food or restaurant appetizer, is truly an icon in Florentine - a term that simply means "from Florence" - fare. The word "coccoli" translates literally to "cuddles," and these fried dough balls do indeed feel like warm little hugs. They're about the size of dumplings; served hot, they've got a crispy exterior to crack into - with just the right amount of grease - where you'll find both fluffiness and chewy doughy-ness all at once.
Although these attractions are beautiful, the crowds they drew during my trip put a damper on the experience. I preferred sights like the Lagazuoi Tunnels, Monte Civetta, and Cinque Torri, all of which were less touristy but still had equally showstopping views and hikes.
Last summer, I found myself in Venice during peak tourist season. The crowds were suffocating. Every piazza felt like a theme park, every restaurant seemed designed for Instagram rather than actual dining. Standing on the Rialto Bridge, packed shoulder to shoulder with thousands of other visitors, I couldn't help but wonder: is this really Italy? That question stayed with me long after I returned to London.
Hello! A golden morning for Team GB at last after Matt Skelton hurtled down the skeleton track last night to become the first British man to win individual gold since Robin Cousins at Lake Placid in 1980. It's all about the proprioception, you see. As the sun rises above the rooftops in Manchester (yes really) we can look forward to another haul of sparkling metal. Eight golds are on offer today across the slopes, the sliding centre and the ice .
Kim will compete in the women's snowboard halfpipe final with a chance to become the first snowboarder to win three straight Olympic gold medals. She qualified for the final on Wednesday while racing with a brace on her left shoulder due to a torn labrum suffered last month. The 25-year-old still managed to finish first, setting up a potential date with destiny. Shaun White is the only Olympian to ever win three gold medals in the snowboard halfpipe competition, but he didn't secure them consecutively.
Northern Italian cooking is built for long meals, cold weather, and patience, which is exactly the sort of food you want when settling in for hours of competition. From Lombardy and Piedmont to Emilia-Romagna and Liguria, these regions favor slow braises, creamy risottos, rich broths, and breads meant to be torn and shared. Whether you're feeding a crowd or committing to a cozy afternoon
Pasta and peas was one of the staple meals my mom made for us growing up. We probably had it at least once a week. She learned the recipe from my grandma Tina, and it was a simple, inexpensive dish to throw together-just pasta and frozen peas cooked with a bit of chicken broth and aromatics topped with grated parm.
The Winter Olympics are finally here! The Milano Cortina 2026 Games officially kicked off on Feb. 6th in Italy, and Olympians from all around the world have settled into their new homes for the next two-ish weeks. Here are 26 behind-the-scenes looks at what it's really like inside the Olympic Villages, from room tours to the food: 1. First off, here's a peek at Team USA's accommodations in Milan:
The ravioli-type dish, also known as casunziei all'Ampezzana, consists of homemade half-moon shaped pasta filled with boiled beets, topped with a sauce of melted butter, Parmesan cheese and poppy seeds. It's a simple dish that harks back to the Alpine region's poorer past - long before Cortina transformed into a winter playground for the international jet set. Even in the coldest days of winter, local families had the ingredients in their cupboards.
