The duo behind Bristol restaurant are ready to expand with an Italian-American spot in the West Loop later this year. John Ross and Phil Walters are once again working with Tony Quartaro, the sous chef at Balena restaurant, to open Formento's in the fall. Messrs. Ross and Walters are also involved in Balena, a joint venture with Boka Restauran...

Prevista una scadenza per la data del 25 febbraio 2016, la selezione per una borsa di studio Fulbright - Distinguished Chair - nell'ambito degli Italian Studies presso l'University of Chicago, Illinois per l'a.a. 2016/2017. Il vincitore avrà la possibilità di ottenere un incarico di insegnamento nel settore degli studi italiani nell'ambito di Itali...

Many misperceptions surround the spectacles held in ancient Rome, especially as a result of contemporary film and television. For instance, there is the popular belief that gladiatorial combats were the premiere spectacle at Rome: that they attracted the biggest audiences and the most partisan fans. In fact, neither assumption is true. The Circus M...

Olives – beside olive oil – are a staple of the Mediterranean diet and appear in many traditional Italian recipes, but they are not often considered as a real "ingredient" and are often ignored by modern, creative cuisine. Focusing on culinary traditions and innovations was the aim of the lessons recently held at Identità Golose Chicago, the roami...

by Nick Kindelsperger   The Italian beef stands out rightly as one of Chicago's most distinctive hometown sandwiches, a mess of gravy-soaked meat which should arrive topped with pickled giardiniera and roasted peppers.   As great as the sandwich can be, most versions are built on soft and soulless rolls that offer little flavor of the...

"We hear a lot about change these days: climate change, change of pace, change is good," says Marcia Piemonte, director of events at the Shrine of Our Lady of Pompeii. "For the last several years, Mother Nature has made the weekend of our Festa di Tutti i Santi one of her hottest and stormiest of the summer. This year, a decision was made to change...

The recent flurry of Italian restaurant openings (Nico Osteria, Eataly, Cicchetti, Azzurra) has us thinking about some of our favorite classic Italian foods. Namely, sfogliatelle.   A successful sfogliatella—the clamshell-shaped, baked ricotta–filled pastry associated with Naples—is a creature borne of patience and balance. Producing its cru...

by Marco Valsania   Italian companies took center stage yesterday at the FMI Connect, one of the leading food and beverage B2B fairs in the United States. Italy was named host country at the three-day event in Chicago, that brings together 900 sellers from all over the world and thousands of buyers from large American supermarket chains. &n...

By Sarah Bryan Miller   "Bel canto," Italian for "beautiful singing," is a phrase that gave its name to both a style of singing and a variety of 19th century Italian opera. It's the title of the award-winning 2001 novel by Ann Patchett, and, now, an opera by Peruvian-American composer Jimmy López and librettist Nilo Cruz.   Commission...

by Valeria Fanelli   The Consulate General of Italy has organized a special event, on June 2, to introduce a cinema-culinary journey designed by the images of a great Italian photo reporter, Rino Barillari to Chicago's public.   The event will represent a connection between the art of photography, the culinary Italian quality, and the...