pasta

In her latest rollicking read, author Katie Parla — an American authority on Rome — brings together her two obsessions: the capital’s layered history and its cuisine. Here, she unpacks the era that fascinates her most, shares the Roman dishes, restaurants, and food souvenirs she actually rates, and explains why she pushes back against the cult of nonna-style cooking.

Alongside MICHELIN-Starred kitchens, a new wave of casual trattorias and modern pizza counters is reshaping how Italian cuisine is experienced in Hong Kong — relaxed, diverse and woven into the city’s everyday dining culture.

Rome may not be Italy’s pasta capital in production, but it is home to some of its most iconic dishes — carbonara, Amatriciana and gricia — drawing visitors from around the world to taste the city’s classic Roman recipes.

As Osteria Francescana marks its 30th anniversary, the chef who turned tortellini into a philosophy reflects on tradition, play and why the future of food belongs to the dreamers.

Here’s your MICHELIN-inspired guide to crafting ravioli stuffed with smoked pancetta, served Amatriciana-style with Piennolo tomato sauce and burrata.

Discover Korea’s top MICHELIN restaurants serving fresh pasta dishes. From handmade ravioli to creamy fettuccine, explore authentic Italian flavors in Korea.

One half of the power couple behind some of Manhattan's hit eateries talks shop