For a brief amount of time, I wanted to be a cheese monger. I was taking courses at the University of Gastronomic Sciences in Pollenzo,
When January rolls around, many people counteract the alcohol-heavy holiday months with Dry January. It’s a worthy endeavor that gives your liver a break, starts
If you’re thirsting for something different this Thursday, try sake.
A gem from Alsace with a rocky origin
You’ll want to break out the white tablecloth for this Grand Cru.
Do like the Piedmontese and always have a bottle of Barbera on hand.
Diana studied Anthropology at Penn State and Food Culture & Communications at the University of Gastronomic Sciences in Italy. After living la bella vita in Italy for six years, she returned to the U.S. and landed in NYC. She has been working in wine since 2012 and holds WSET 2. Loves Nebbiolo and amaro. Talk to her about Italy.
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