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.

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.

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

When Denis Lucchi of one-MICHELIN-Starred Buona Terra looks at a plate of pasta, he doesn’t see a meal — it is a reminder of home and a way to share his Italian heritage.

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

Is cream really a crime?

We celebrate one of the world’s most beloved and versatile foods with 26 things you need to know

Professional sfoglina Simonetta Capotondo gives a detailed guide to the art of fresh pasta made completely by hand.

Making your own fragrant lobster-infused oil is an easy, delicious way to add depth of flavour to many other dishes.

Chef Tyrell Joon of House of MU shares his tips and tricks for making this simple clam pasta brimming with umami flavour.

Pass the peas, please.