Genoa

By Catherine Sabino Pasta’s many forms range from commonly known versions like fettucine to such lesser-known varieties as the threaded sheets of Sardinia’s su filindeu, or the stuffed cjarsons, an Alpine ravioli, from Friuli. But one version stands out among the myriad shapes—corzetti (also known as croxetti), a unique, engraved

By Catherine Sabino In his groundbreaking and best-selling book, The Italians (published in 1964), Luigi Barzini wrote about the ever-growing flocks of travelers turning up in his homeland after World War II, even imagining a time when the number of tourists might equal or exceed the country’s population. That moment seems

  By Catherine Sabino While Italy has many renowned pasticcerias, some of the country’s most extraordinary and intriguing pastry shops, including a few dating to the 18th century, are found in Genoa. Today you can have a delicious walk through the city, savoring its sweet culinary history, as you visit