Casa Italiana recently hosted a multimedia exhibit dedicated to American Founding Father and third President of the United States and his surprising influences from Italian culture.
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Goosebump-worthy photography: a brand new exhibition space is launched in a Manhattan café frequented by Al Pacino and Uma Thurman. Dedicated to emerging young talents, the “Premio Piccolo Café – Fabrizio Alessandrini” awards offer recipients the opportunity to display their work in New York.
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Torta pasqualina is a beloved Easter pie in Italy. Originally from Liguria, the dish is now popular all over the peninsula. The pie is made with puff pastry and a spring green, such as artichoke, chard leaves, or in this case, spinach. In the past, the recipe had stronger religious tones: it was made with 33 sheets of very thin pastry, one for every year of Jesus’ life to celebrate Easter.
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Oven-baked lamb with potatoesLike most holidays, Easter time is another reason for great Italian tradition and cuisine. The Easter lunch in Italy is a delicious reason for a spectacular meal, great company and a primal celebration of the end of winter and nature’s (not just Christ's) rebirth.
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Beautiful Lake Garda, the largest lake in ItalySpanning 142 square miles, Garda—the largest lake in Italy—is a massive triangle of water measuring 32 miles long, from its northern tip at the spur of the Alps to its southern base in the Veneto region. Our journey will touch places of stunning beauty and deep history, where locals and tourists alike know how to enjoy nature, gorgeous food and incomparable wines.
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Spring has finally arrived. To celebrate the fresh flavor, reach for pinzimonio, a Tuscan salad featuring seasonal vegetables. We love this flexible recipe because it is based on only the freshest seasonal vegetables. As a result, each pinzimonio is unique.
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Gladstone Gallery is helding an exhibition of historical works realized by Italian artist Mimmo Rotella from 1953 to 1962. Representing a sea change in the artist’s practice, the compositions on view are some of the first examples of Rotella’s pioneering décollage and retro d’affiche techniques, methods that would become integral to Rotella’s artistic pursuit of continually engaging with mass media’s own promotional materials.
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Toscana is celebrated for a rustic cuisine that showcases simple ingredients in flavorful dishes, like this recipe for handcrafted pasta ribbons cooked in a wild-mushroom ragù.
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Bracciano LakeThe water level of Lake Bracciano, 20 miles north of Rome, has dropped by almost 6 feet in the past 2 years, bringing the risk that one of Italy's most beautiful and least polluted lakes is at serious risk of drying up.
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Risi e bisi, which simply means rice and peas in the Venetian dialect, is the most famous of all risottifrom the region. In the days of the Venetian Republic, it was served before the Doge on April 25, the feast of San Marco and the national day. In Veneto, risotti are served all’onda, which literally means "on the waves." In fact, it means with quite a lot of liquid, rather like the city of Venezia itself.
