Plus we could take a look at those hard-working sheep right out back. Pecorino is an ancient Italian cheese made with sheep’s milk. Though it’s produced all over Italy, it’s widely popular ...

Italian scientists have drawn from thermodynamic principles to prevent a famous pasta from turning into a gooey mess.

Say cheese! On second thought, say "formaggio" — because today we're taking a deep dive into the wonderful world of Italian cheeses. Italy has such a rich, complex history that you can hardly ...

Italian researchers recently revealed how to make perfect cacio e pepe, according to a scientific study. Their findings ...

including the fresh Tuma, a half-ripened version (called Primusali), and a mature one suitable for grating. Pecorino dolce is a lightly salted example of the cheese, and is usually eaten fresh.

But, for practical purposes, there was a problem—one that may help explain why making cacio e pepe can be so frustrating: ...

A cheese and black pepper biscuit with the popular flavors of the beloved Italian pasta dish, Cacio et Pepe, is cross between ...

Cacio e Pepe, "How hard could it be?" But traumatized home cooks will tell you this creamy dream requires a magician's ...

Russo’s New York Pizzeria & Italian Kitchen has expanded its menu with the introduction of two Sicilian-inspired dishes.

FIGO is a family-run Italian restaurant with roots in tradition and a modern twist. Its menu showcases diverse regional ...