48 Hours in Milan

48 Hours in Milan

Day 1 Itinerary Italy’s fashion capital has recently become one of top destinations in Italy! Your first stop (mandatory for anyone visiting town) is Milan’s Cathedral, affectionately called Duomo (Pi...

48 Hours in Florence

48 Hours in Florence

Day 1 Itinerary In the heart of Tuscany, Florence is where the Renaissance movement began. It is filled with art galleries, museums, and buildings that need to be seen during any visit. The first stop...

Agnolotti, bucatini and the innovative new ‘cascatelli’ – a brief history of pasta shapes

Agnolotti, bucatini and the innovative new ‘cascatelli’ – a brief history of pasta shapes

Associate Professor Jeffrey Miller, Hospitality Management and Food Historian of Colorado State University shares some modern novelties and a brief history of pasta. Cascatelli means ‘waterfall’ in It...

Italian Style Christmas

Italian Style Christmas

It’s beginning to look a lot like Christmas! And although you may be far from home, make the most of the season with our tips on how to celebrate an Italian Style Christmas. Your beginner’s kit should...

Eating the Italian Way

Eating the Italian Way

For Italians food is something extremely special. It is connected with pleasure, tradition, family and leisure and must always be savored with gusto! In Italy, eating is synonymous with slow, so take ...

Understanding Italian coffee

Understanding Italian coffee

In Italy drinking coffee is a ritual. Italians love going to cafés for their coffee and if skipped they won’t survive the day. Before you order a coffee, let’s clarify first the difference between caf...

Sea bass baked in a salt crust – “Branzino al Sale”

Sea bass baked in a salt crust – “Branzino al Sale”

Many of the recipes that Italian’s are most fond of are the simplest ones, like pasta al pomodoro e basilico (pasta with tomato sauce and basil), caprese di bufala (buffalo mozzarella topped with toma...

Cooking with Laurel Evans

Cooking with Laurel Evans

Easy Milano had a quick chat with Laurel Evans, American foodie who’s been busy cooking up American treats in Milan since 2004. Evans a seventh generation Texan, followed her curiosity across the Unit...

History, wine and nature in a glass… or two!

History, wine and nature in a glass… or two!

As they say, life’s too short to drink bad wine, which is a perfect reason for visiting Val Tidone! Just an hour’s drive south of Milan will put you in the center of a landscape that is characterized ...

Tortelli di Carnevale

Tortelli di Carnevale

Tortelli di Carnevale are deep-fried puffs, coated with sugar.  A delight for adults and kids alike.  They can be served empty or filled with chocolate, whipped cream or other kinds of cream. The fill...

Pizzoccheri Recipe

Pizzoccheri Recipe

“Pizzoccheri” is a phenomenal Italian recipe commonly found at ski resorts in northern Italy. This pasta dish, served generally in winter, is a tradition of Valtellina in Northern Lombardy. The recipe...

Risotto ai Funghi Porcini – Porcini risotto

Risotto ai Funghi Porcini – Porcini risotto

Porcini risotto is a classic Italian dish for the fall season. Time: 35 minutes Servings: 4 Difficulty: Easy Ingredients: 400 g Porcini mushrooms 320 g Carnaroli rice (or Arborio rice) 60 g butter 2 t...

Dinner with Dorothy Hamilton, President of USA Pavilion at Expo 2015

Dinner with Dorothy Hamilton, President of USA Pavilion at Expo 2015

Dorothy Cann Hamilton has quite a career in America’s culinary industry earning important distinctions including the ‘Entrepreneur of the Year’ from the International Association of Culinary Professio...

USA Pavilion presents Feeding the Accelerator

USA Pavilion presents Feeding the Accelerator

The USA Pavilion at Expo Milano 2015 is calling on entrepreneurs looking to change the world of food! Feeding the Accelerator, a unique program by the USA Pavilion curated by AtelierSlice and supporte...

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