NEWS FROM : Food & Wine  

Saying goodbye to a piece of my childhood. The Italian Kitchen on Common Street in Lawrence will be closing on Sunday April 30th after being in business 59 years.  They sell only 2 products, crispellis and rice balls. And as of now no one else in the area or even the U.S. makes crispellis. As a matter of fact not too many people outside of The Merr...

Gaetano Arria, owner of Gaetano’s Bakery, is definitely in the know when it comes to dough. After working for 31 years as the executive pastry chef at Mike’s Pastry, the famous North End bakery, Arria opened his own in Medway. “I always wanted to do that,” he says. “I have a passion for baking.” After six years in Medway, Arria decided to shift loc...

Even more Italian food arrives in Boston’s North End next week, courtesy of a redesigned and reconcepted member of a neighborhood restaurant group. Aqua Pazza opens at 135 Richmond St. on Thursday, May 4 in the former Sfizi space, bringing traditional Italian seafood dishes to the area and joining the family of DePasquale Ventures restaurants. Exec...

A popular Italian restaurant in Boston’s North End will open up a second location nearby. Limoncello owner Maurizio Badolato has garnered the support of the neighborhood for his proposed “Limoncello 2,” and this week the City of Boston’s licensing board will hear a petition on plans for the new restaurant, which is slated for 76 Salem St., just two...

The Johnson and Wales University senior instructor offers a behind-the-scenes look at the NBC 10 cooking segment, which became popular before reality TV chefs dominated the small screen with cooking shows. He also explains how dining out has evolved in Rhode Island (or not). How did you get involved in restaurants, and how has the scene changed ove...

Crowds of fans lined up to shake not just the hand of NFL Hall of Famer Dan Marino, but also that of his business partner, restaurateur Anthony Bruno at the grand opening of Anthony’s Coal Fired Pizza at Garden City on Thursday. The Florida pizzeria has moved north, meeting snow birds in their summer habitat. So while Miami Dolphins fans offered th...

An Italian fast-casual chain restaurant is expected to open at the TA Travel Center in Milldale this summer. Fazoli’s, which serves pizza, pasta, sandwiches and other dinners, will open its first location in the northeast at the travel center, 1875 Meriden-Waterbury Turnpike, the company said in a statement. “Our mission at Fazoli’s is to serve Ame...

Trattoria Delia brought something new to Burlington 24 years ago: Italian food, which is to say food that aspired to be as authentically Italian as possible. That included menu items that surprised Vermonters, said Tom Delia, who opened the restaurant with his wife, Lori. “People weren’t ready for squid and pasta 24 years ago,” he said. The menu al...

Fazoli's, a Kentucky-based fast casual Italian chain, said Wednesday it is partnering with the TA Restaurant Group to open a new eatery in the Milldale section of Southington late this summer. The Southington restaurant would be the first of four restaurants across the country to debut with the two partners. Two others are planned Oklahoma and Texa...

Italian cuisine is coming to the village center — Gianni Fig’s Ristorante Italian Cuisine is expected to open in about a month at the former Sienna Market. “It’s the full experience. I’m not joking around,” said Italian Chef and Owner Gianni Calabrese Monday, standing in on the steps of 6 Elm St. beneath a sign announcing his cuisine is “coming soo...

Damian Sansonetti has baked and eaten Easter bread all his life, but when it comes to braiding the dough for the holiday treat, he has to call over his wife and business partner, llma Lopez.“Your left…up…across…” she coaches him. As the mother of a 3-year-old girl, she’s had a lot more practice with braiding.  “This guy’s going over, and this guy’s...

Deborah Dawes said that anytime she and her husband, Roger, have walked in the West End lately, they couldn’t resist stopping in front of the building at 64 Main St., where workers were often working feverishly inside and out. “We’d keep looking in through the glass to see what was happening,” she said Tuesday morning. “We’d wave, and sometimes we’...