Food & Traditions

A working market, a clear opening-day check and three useful questions.

Choose a few counter bites, ask the price and enjoy one short stop.

Soft or grilled, white or yellow: one ingredient connects different regional meals.

Go beyond a photograph: use the market to understand the ingredients behind a Cagliari meal.

An ingredient becomes easier to understand when you connect it with Cabras and the wetland landscape.

Thin and crisp, soft and substantial, shaped for the table: meet more than one Sardinian loaf.

A practical guide to breakfast in Florence, from café ordering and table prices to pastries and savoury schiacciata.

Understand lampredotto, Florence’s traditional offal sandwich, how it is served and what to ask before ordering.

Understand Tuscan bread, ribollita and pappa al pomodoro, and how a loaf becomes the foundation of a meal.

Rome has many dishes that ask you to sit down and pay attention.

Rome has four pasta dishes that visitors encounter again and again: carbonara, cacio e pepe, gricia and amatriciana.

If your idea of breakfast involves eggs, bacon, pancakes, fruit, cereal and enough coffee to power municipal infrastructure, a Roman bar can look almost suspiciously simple.