Key life events of the charismatic, powerful, and dynamic wife of Cosimo dei Medici portrayed in various media, on display till May 16

Here are some of the commemorations, exhibitions and performances in Florence, Italy and elsewhere

To extradite or keep on display at the Met? A controversy since 1902 and still undecided

Till April 19, over 100 artworks recount the extraordinary feat of safeguarding Italy’s artistic and cultural heritage during World War II

On December 3 at 5 PM, Cardinal Fernando Vérgez Alzaga, President of the Governorate of the Vatican City State, unveiled the 2022 Nativity Scene and presided over the lighting of the Christmas Tree in St. Peter’s Square. Due to torrential rain and thunderstorms the ceremony was held inside the Paul...

When and where was torrone first created? No one knows for certain.  Some connoisseurs say Persia; others Arabia; and still others China.  A clue lies in its list of ingredients, which is short and sweet: almonds, honey, sugar and egg white, although other nuts (pistachios, walnuts and hazelnuts), candied fruits...

In April and again early this month La Voce di New York published stories about Giovanni Ferrero’s immense wealth, but nothing about how he achieved such success. Ferrero’s story begins in 1942 when Pietro (1898-1949) Giovanni’s grandfather, opened a bakery in Alba.  He aimed to create a low-cost snack to replace...

In the 19th century Italy was no longer the world center of contemporary painting which thanks to Cezanne, Degas, Manet, Monet, Renoir, Van Gogh and many others, had moved to France, especially to Paris and Provence, as well as to England with Turner’s and Sisley’s masterpieces. Italy’s lone Impressionist of...

Think cucina italiana and you’ll immediately come up with pizza, pasta, tomato sauce, pesto, and gelato. Few foreigners would ever dream that another multi-regional Italian dish is trippa or tripe, inexpensive, often stewed in tomato sauce and topped with grated pecorino (sheep) cheese. Except for in the United States and...

First mentioned in a 1570 cookbook from central Italy, the dish has been a mainstay on the tables of the country's 20 regions ever since