Welcome to the Italian Food Forum! Ours is a varied, ever evolving, ever changing art that no one person can hope to understand fully.

This doesn't mean we aren't going to try. If you have questions about Italian foods, wines, or food/wine travel, post them; if you know the answers to somebody else's questions we thank you for them.

Don't be surprised if the response to a question differs from what you expect, or clashes with what you know -- your webweaver initially knew Migliaccio as a rich Emilian pig's blood pudding or a frugal Tuscan chestnut-flour cake; he now knows that it can also be a Neapolitan Easter cake made with ricottoa or a Carnival dish made with polenta, sausages and cheese.

A last thing: Though you can browse the Forum directly, to post you must register first. It's free, and gives you the right to post to any of About.com's hundreds of forums -- topics ranging from the Blues to Gardening!