The earthy, centuries-old salumi was only introduced to the U.S. in 2017, though Italy has been enjoying it since the Middle Ages. Found near Parma in the north of Emilia-Romagna, the same ...

At the Ethnic Market highlights international specialty foods and ingredients that you're very unlikely to find at your local Gristedes. It would seem to be nothing less than dereliction of duty for ...

To make the piadina with culatello and artichokes, first, take care of cleaning the artichokes: remove the outer and tougher leaves (1) and also peel the more fibrous part of the stem. Cut off the ...

For as long as pigs have roamed the Italian countryside, Prosciutto di Parma has reigned supreme over the international delicatessen. No respectable Italian antipasto platter is served without the ...

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To prepare the apple and culatello pastry, start with the filling. Take the apples, cut them in half and peel them (1). Remove the core and cut them first into wedges, then into cubes (2). Then take a ...