Sebastiano Ridolfi tries on the costume of Papà del Gnoco, or "Gnocchi Dad," the Santa-esque figure who's the symbol of the gnocchi-themed pre-Lent celebration in Verona, Italy. Although Ridolfi didn't win the election to be Papà del Gnoco, he was received warmly by the crowd and remains committed to challenging traditions.
Andrea Di Martino
Sugar is considered critical for achieving a smooth and silky consistency in gelato. But new technology is aiming to achieve the same results with less (or no) sugar.
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Mimosa cake is made of layers of sponge cake brushed with citrus liqueur and liberally spread with pastry cream, then topped with small cubes of even more sponge cake that are meant to mimic the small blooms of the mimosa flower. It's the taste of the Festa della Donna, an Italian holiday when women of all ages leave the menfolk behind to celebrate each other.
In Italy and the U.S., restaurants are pledging to use sales of Amatrice's signature dish, spaghetti all' amatriciana, toraise funds for the devastated Italian town.
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Japanese food was once derided, but it's now in the canon of haute cuisine, says author Krishnendu Ray. How we value a culture's cuisine in our society, he says, often reflects the status of those who cook it.
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At 820 calories, Maggiano's tiramisu packs in more than the tiramisu served at Olive Garden (510 calories) or Macaroni Grill (690 calories). But it pales in comparison with the version served at Carrabba's, which has 1,060 calories.
Various types of pancetta, bacon made from pork belly, on display in Turin, Italy. Unlike the American variety, which is smoked, Italian pancetta is cured in salt and spices.
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