As the year ends, L’Italo Americano thanks its readers for their support and looks ahead to 2026, celebrating community, ...
UNESCO officially recognized Italian cuisine as Intangible Cultural Heritage, for its social practices, sustainability, ...
From French toast to savory canapés, five practical and surprising ways Italians reuse leftover panettone after the holidays ...
From sweet coal to regional cakes and cookies, Epiphany desserts reflect Italy’s winter traditions and mark the close of the ...
Meet Florence’s Bandierai degli Uffizi: volunteers who revive Florentine pageantry, Calcio Storico and Scoppio del Carro, and ...
Pane cunzatu is a simple Sicilian classic born of rural necessity, made with bread, olive oil, anchovies, cheese, and deep ...
From the Year of Italian Roots to small-town revival, US descendants are driving Italy’s heritage tourism boom and reshaping travel beyond cities ...
From Trentino to Sicily, Italy’s falò dell’Avvento mark the start of Christmas with communal bonfires, rural symbolism, and shared winter rituals ...
From Latin roots to modern use, natalizio captures Italy’s Christmas mood, shaping how Italians describe food, rituals, and December traditions ...
Those small red and yellow seals found on cheeses, wines, and cured meats have become increasingly familiar, and acronyms such as DOP, IGP, DOC, and DOCG, once meaningful mainly to specialists, now ...
From laurel crowns to Advent wreaths, the Italian word ghirlanda links ancient ritual, modern celebrations, and everyday seasonal language ...
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