Everybody Loves Tuscany

How to roll your R in Italian  Learning to roll an R is a learned skill. The rolled R is used when pronouncing words in many languages. Depending upon the language, the R sound is made with different movements of the mouth and positions of the tongue. It is referred to as trilled or flipped. […]

Carnival of Viareggio The Carnival of Viareggio was born in 1873 when there was the first parade of festively decorated carriages in the historic Via Regia, the heart of the old town. It was transferred to the Promenade at the beginning of the twentieth century and it has grown in size and popularity year after […]

The Wines of Tuscany Tuscan wine (Italian Toscana) is Italian wine from the Tuscany region. Located in central Italy along the Tyrrhenian coast, Tuscany is home to some of the world’s most notable wine regions. Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano are primarily made with Sangiovese grape whereas the Vernaccia grape is […]

Coffee Scene in Italy The coffee scene in Italy is very different than in America.   Going out with friends for coffee in the states would last at least an hour or more as we would sit and talk at a table. This can happen too in Italy, but sitting at a table will often cost […]

 Using a pestle and mortar A mortar and pestle is a device used since ancient times to prepare ingredients or substances by crushing and grinding them into a fine paste or powder. The mortar (/ˈmɔrtər/) is a bowl, typically made of hard wood, ceramic or stone. The pestle (/ˈpɛsəl/) is a heavy and blunt club-shaped […]

Homemade Italian Capocollo & Soppressata Capocollo (in the United States, cappicola, coppa in Canada, capicollo or capicolla), or coppa, is a traditional Italian pork cold cut(salume) made from the dry-cured muscle running from the neck to the 4th or 5th rib of the pork shoulder or neck. This cold cut is sometimes called coppa. The name capocollo comes from capo (“head”) and collo (“neck”) of a pig. It is a whole muscle salume, dry cured and, typically, […]

Making Capocollo in 5 minutes In its production, Capocollo is first lightly seasoned often with red and sometimes white wine, garlic, and a variety of herbs and spices that differ depending on region. The meat is then salted (and was traditionally massaged) and stuffed into a natural casing, and hung for up to six months […]

Italian Happy Hour Restaurants in Italy don’t open until about 7:30. There are no early bird specials. While you are waiting for dinner, try going to a place for an aperitivo if you are hungry. During this happy hour period, many places offer complimentary appetizers when you purchase an aperitivo. This is great way to […]

Italian Portion Size The Italian portion size is much smaller than the American portion. Traditionally, the Italian main meal is multi coursed instead of one giant serving. Have a look at this video to see and learn more. JOIN US ON THE NEXT PAGE FOR THE VIDEO

  Learn Italian Hand Gestures with Dolce & Gabbana models Hand gestures are an easy way to communicate with others. Here are a few Italian hand gestures demonstrated by Dolce & Gabbana models. JOIN US ON THE NEXT PAGE FOR THE VIDEO