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When carb-loving comedian Tom Papa isn't doing stand-up, he is probably eating, thinking about or making bread (his specialty is sourdough), and he takes his passion for baked goods to the next level in the new Food Network series Baked. In his mission to find the country's best breads and pastries, Tom hits cities from coast to coast to shine a li...

Methuen’s Mario Pagnoni was a teacher, mentor, coach, umpire, author, event organizer and — above all else — a lover of bocce. But his friends will point out another hidden talent: Singer. Well, they might put air-quotes around the word ‘talent.’ But whenever Pagnoni stepped on a bocce court, it was always the same old song and dance.   “Every time...

Locally based Babbo Italian Eatery is growing. The family-owned restaurant concept plans to open its ninth Metro Phoenix location in Goodyear, Ariz. in early 2019. “We opened our first Babbo Italian Eatery in the West Valley more than 15 years ago,” said owner Ken Pollack. “We are excited to bring another dining option to this extremely busy part o...

A student of commedia dell’arte since her college days in Bologna, Chiara Durazzini champions the art form here in America through her troupe, Pazzi Lazzi. As a champion of commedia dell’arte — an Italian theatrical tradition with roots in the 1500s — Chiara Durazzini is used to hearing theater aficionados confess their ignorance. In some cases, no...

As a ten-year old boy growing up in Buffalo, he made up operas using his action figures. Now a Juilliard School of Music grad, Jay Louis Dref will appear with musician/playwright Joey Giambra and noted Buffalo actors and musicians one night only Saturday August 25 at the Kavinoky Theatre in a performance of  Giambra's BREAD AND ONIONS, a poetic nar...

For chef John Torrento, there is no way but the old way. Torrento is the chef at the 104-year-old Melillo’s Tavern in central Lowellville, and like the restaurant’s authentic tin ceilings and century-old Italian wood paneling, his methods and recipes are a throwback to the days when the phrase “hand-made” was an assumption rather than a selling poi...

Si terrà il prossimo 18 settembre a Raleigh, in North Carolina, la terza tavola rotonda sul tema “Italian Technology an Italian Fdi”. Promossa dalla Casa della Cultura Italiana (CCI-NC) con il Console generale a Philadelphia, Pier Forlano, il console onorario in North Carolina, Claudio Carpano e il Poole College of Management del NC State, la tavol...

Alessandro Gentile will be in training camp with the Rockets next month, as the player himself revealed on Italian La Stampa. Houston owns the rights of the 25-year-old swingman after acquiring them in a draft night trade in 2014, when Gentile was selected by the Minnesota Timberwolves with the 53rd pick. Gentile, who spent the previous season with...

Chef Matteo Venini is leaving Lupo Verde and Lupo Verde Osteria to open Stellina Pizzeria, an upscale casual Italian eatery near Union Market (399 Morse St. NE). He and his business partner, Antonio Matarazzo, also a veteran of Lupo Verde’s restaurant group, hope to open the restaurant in late October. The menu will focus on pizzas, house-made past...

It may be named the Mercer County Italian American Festival, but this year the event will call Burlington County home. The Italian American Festival will move to the Burlington County Fairgrounds on Route 206 in September from its former location at Mercer County Park in West Windsor. The event, which pays tribute to the Italian heritage through fo...

Tuscany is one of the most varied regions of Italy, thanks to the different sceneries and geographical areas it offers: sea, countryside and mountains. However, there is an area which may not be on the most beaten of tracks, but is well worth a visit: Garfagnana. Garfagnana is situated near the province of Lucca, between the Apuane Alps and the Tus...

Employees at the Logan Township plant for Veroni, an Italian food company specializing in traditional cured meats, have to dress up before entering the packaging room. They start with jackets to stay warm in the low temperatures meant to preserve the meat, then don aprons, hair nets, shoe covers, masks, and gloves. Before moving into another sect...