A real surprise from the point of view of pairing. Smoked salmon goes well with just about anything. We went wild with our tests: from tea to wine, from beer to Champagne, without skipping whisky. An easy-to-match food, something to keep permanently at hand. Our favorites:   Gavi del C

Sprinkled on pasta or soup, on its own with good bread, perhaps served at aperitif time with a memorable glass of wine. But what is the best glass to serve with Parmigiano Reggiano?   633,700. That’s the number of wheels of Parmigiano Reggiano destroyed in the double-barreled earthquake that on May 2

The green of the basil, the white of the spaghetti, the red of the tomato: there’s Italy’s flag, and the dish that all the world admires. A traditional food that, as the eccentric chef Gusteau in the animated film “Ratatouille” says, “anyone can make.” But it’s not as simple as

Aphrodite, it’s said, was born from sea foam and appeared, full-grown, poised on an oyster shell. Napoleon ate his oysters with Cognac and his sister Paolina enjoyed them with Champagne, from breakfast time on. Oysters have always inspired legends and fantasies. Here’s what we concluded after our tasting: whether

Every household loves this classic: a fried egg. An icon of basic cooking, it's something anyone can make. However it's prepared, its character emerges: fatty and tending towards sweet, with a delicate aroma and persistence on the palate. But what do you drink with it? We tried fifteen wines; here are the best pairings.

On pizza, on insalata caprese, or simply on its own in one of its many forms – chunks, braids, knots, or the classic globe, with weights varying from eighty grams (about 2¾  ounces) to half a kilo (about a pound) – buffalo mozzarella’s flavor and soft, luscious consistency is unmistakable.