As the year ends, L’Italo Americano thanks its readers for their support and looks ahead to 2026, celebrating community, ...

From French toast to savory canapés, five practical and surprising ways Italians reuse leftover panettone after the holidays ...

From sweet coal to regional cakes and cookies, Epiphany desserts reflect Italy’s winter traditions and mark the close of the ...

UNESCO officially recognized Italian cuisine as Intangible Cultural Heritage, for its social practices, sustainability, ...

Meet Florence’s Bandierai degli Uffizi: volunteers who revive Florentine pageantry, Calcio Storico and Scoppio del Carro, and ...

Pane cunzatu is a simple Sicilian classic born of rural necessity, made with bread, olive oil, anchovies, cheese, and deep ...

From the Year of Italian Roots to small-town revival, US descendants are driving Italy’s heritage tourism boom and reshaping travel beyond cities ...

From Trentino to Sicily, Italy’s falò dell’Avvento mark the start of Christmas with communal bonfires, rural symbolism, and shared winter rituals ...

From Latin roots to modern use, natalizio captures Italy’s Christmas mood, shaping how Italians describe food, rituals, and December traditions ...

From laurel crowns to Advent wreaths, the Italian word ghirlanda links ancient ritual, modern celebrations, and everyday seasonal language ...

Founded in South Tyrol in 1950, THUN shaped Italy’s soft Christmas imagery, from its angel figurines to the iconic presepe found in many homes ...