Meet Calabrian chile flakes, the Southern Italian staple you’ll want to sprinkle on everything.

"These shrimp are my go-to whenever the menu needs a jolt of sunshine, smoke and heat," the private chef says Sabrina Weiss is the Editorial Assistant of PEOPLE's food department. She writes the ...

Story on Rosetta Costantino cooking several Calabrian style dishes. This photo is a close-up of Rosetta's mother's hands, Maria Dito, with her making a dough that will become friselle, a toasted bread ...

This story originally published online at the 9th Street Journal. A Vermont maple block, malt vinegar powder, cranberry vinegar, smoked Calabrian chilis, dried yuzu peel, bonito flakes, aged soy sauce ...

Italian food is often reduced to its staples — pasta, pizza, and risotto — but this week at Sorrento, Shangri-La Eros’s fine-dining restaurant, Michelin-starred chef Riccardo Sculli is bringing Delhi ...

The best food in Southern Italy is bold, seasonal and deeply tied to history. Greek settlers, Arab traders and Spanish rulers all left their mark. Cooking leans on olive oil, vegetables, seafood and ...