NEWS FROM : Food & Wine  

Renato’s Pizza is often called “the best kept secret in Niles,” and after one bite of this restaurant’s Chicago style pizza I immediately understood why. With pizza this perfect, how had I never heard of this place? “We don’t do a lot of advertising,” said Laura Cupillari, who owns Renato’s along with her husband, Mauro Cupillari. “Most people lear...

Madison has lost some noteworthy Italian restaurants in the 11 years that Osteria Papavero has been open: Nostrano, Peppino’s, Bellini, Gino’s. The last three were operated by members of one family of brothers, in a beautifully Italian kind of way. But Francesco Mangano’s Osteria Papavero has been there through it all, quietly seated in a commuter-...

Get a taste of Italy with Kathy Occhipinti in her presentation, “Sicily & Wine throughout the Ages” at Chillicothe Public Library on Sept. 14. Attendees will discover the ancient grape varieties in the Sicilian provinces of Agrigento and Messina that are revolutionizing the way Sicilian wine is viewed throughout the world, and learn about the wine...

A new Italian-American restaurant is expected to open next month in downtown Arlington Heights, its owners said this week. Passero, at 5 W. Campbell St., will have a menu inspired by family recipes and other creations of head chef Matt Peota, and be geared to families with kids. Interior renovations of the storefront space are underway, with a targ...

Italian Social Club of Chicago is pleased to announce 'Art & Pizza at Spacca Napoli'. Please join Ginny Sykes, Spacca Napoli partner, whose hand can be seen in the art and soul of the restaurant. Beyond her own works, she believes Spacca Napoli is a place to show and support art and culture. Lithographs and crafts, furniture and material culture, S...

Moretti's Ristorante & Pizzeria is opening its eighth location at 3 p.m. Friday, Sept. 8, at 9519 W. Higgins Road in the newly renamed Moretti's Rosemont Plaza, one block west of River Road on the south side of Higgins Road. Moretti's will offer dine-in, carry out and delivery, as well as full-service catering and hosted private events. Its 10,000-...

When you walk in the door of this pizzeria, the wonderful smells of simmering sauce and baking bread prepare you for the good food ahead. This is no ordinary pizza place. The sauces, dough, bread and Italian beef all are homemade. The friendly owners are a good match for the food they serve.The storefront, tucked into a strip mall on the east side...

Tony Hunter wanted to operate his own business and was considering a bakery in downtown Canton when opportunity spun him in a different direction. In March, Hunter and his wife, Kim, opened Crema Espresso Bar and Café at 4469 Hills and Dales Road NW in a plaza west of the Whipple Avenue NW intersection with Hills and Dales Road. Crema offers an Ita...

When you walk into Sauce Italian Grill & Pub in downtown Adrian, your first impression might be that it would be a nice place to meet a few friends after work, or after seeing one of the productions at the Croswell Opera House, located around the corner. Sauce’s entrance has a long bar on the left and some tables on the right with what look like vi...

In a way, Giovanni's Ristorante is a hidden prize, disguised in its non-descript shell amid the businesses and strip malls of its surroundings. Yes, the Italian restaurant has been around since 1976. And yes, it comes to mind often when Clevelanders talk about the region's best Italian restaurants. But it can slip under the radar. First, with a res...

As if every day isn’t an Italian food event at Eataly, the prestigious Milan-based culinary organization Identita Golose returns for its fourth annual takeover of the marketplace the weekend of Oct. 7-8. Chef Sarah Grueneberg, co-owner of Monteverde restaurant in the West Loop, will play hometown host at what’s dubbed Identita Chicago, and the them...

In only three years, Antonio “Tony” Fiasche has led the effort to pluck nduja, a spreadable salume, from the obscurity of a small Calabrian town and make it something of a sensation in the gourmet world. The Wall Street Journal and foodie magazines have been salivating over it, and chefs worldwide are inventing ways to use it in pizza, vinaigrette,...