Culinary

Amalfi – Delizia al Limone: A sun-soaked sponge of lemon bliss that tastes like a Mediterranean breeze and makes you wonder why you ever thought store-bought lemons were enough.

Naples – Sfogliatella & Babà al Rum: Where pastry shrapnel and rum-soaked sponge remind you that in Naples, desserts (and life) are meant to be loud, messy, and absolutely unforgettable.

From Naples’ syrup-soaked babà al rum to Milan’s elegant panettone, Italy’s regional desserts are more than sweets—they’re stories on a plate. Join Diana Ravese as she explores 8 iconic dolci from the cities that made them famous. Get ready to travel, taste, and fall in love one bite at a time.

Slow-cooked for hours and steeped in Southern Italian tradition, Pasta alla Genovese is a beloved Napolitano dish made from meltingly soft onions, tender beef, and just a handful of humble ingredients. Despite its name, it’s pure Campania comfort food — rich, soulful, and fiercely debated from kitchen to kitchen. Learn how to make it the traditional way, plus tips for wine pairing and regional variations.

Explore the historic roots of Campania Wineries and Italy’s boldest red and visit the top wineries where Taurasi is crafted with passion and precision.