Pastina with butter and cheese was a childhood favorite of mine. The noodles are just a bit larger than couscous. My mother would boil and drain them, holding back a little of the starchy water, then stir in butter and a good amount of grated Parmesan cheese. Any kind of pasta with butter and cheese still ranks high on my list of preferred comfort...

The presence of garlic in the Polesine area dates from the Romans who built reclamation works and created agricultural land by greatly modifying the hydrogeology of the area. Evidence of this comes from the writings of Perretto and Marangano in the publication “La Centuriazione dell’Agro di Adria” in which the cultivation of garlic is described as...

English people have afternoon tea, Americans love their mugs of coffee, while we Italians enjoy hot chocolate as an afternoon treat, sometimes accompanied by a piece of homemade cake. Drinking hot chocolate brings me back to my childhood, when my mom prepared it for me once in a while in winter after I returned home from school.

Mike Cammel first got a foothold in the local Italian food business back in 1988 when he was hired as a delivery driver for Domino's Pizza. Soon thereafter, he started cooking Italian fare at Boccutti's, Noble Roman's and Pizza Hut. For the last 19 years, he managed Sbarro's in the Belden Village Mall food court. In December, Cammel broke free from...

Culturemap Houston has an inside look at 006 Pizza, which peddles a pizza style that’s less familiar to Houston slice-lovers. Roman-style pizza — also known as “pizza alla pala,” because of how it’s manipulated in the wood oven in which it’s prepared — is a bit different from the usual, says chef Andrea Dal Monte, purveyor of 006. Dal Monte himself...

Remember when brick-oven pizza was unusual in area restaurants? Now even wood-fired pizza, once rare and wondrous as an albino buck, has become common as cows in today's pizza marketplace. Not coal-fired pizza, though. Made in an oven heated to 1,000 degrees or more by blazing anthracite, it has been a fixture in New York City and East Coast coal c...

The usual setup at most Italian restaurants on Long Island is an Italian-American owner backed up by a kitchen staff that largely comprises Latino cooks. But at Casa di Fratelli in Westbury, there’s a variation taking place that fuels the debate: Do you have to be born into a cuisine or just need the work ethic to learn it? Located on a busy stretc...

Da Pinocchio c'è tutto. Ci sono le brioche appena sfornate e la ciambella casereccia. Ci sono il cappuccino, l'espresso e anche il caffè d'orzo. Anche i Pan di Stelle e il Crodino. C'è la radio che trasmette le hit del momento. C'è persino la Gazzetta. Insomma, la perfetta atmosfera – con qualcosa in più - del bar italiano. Con un solo particolare...

A restaurateur who ran an Italian eatery for two decades in Southern California has set up shop in Boise’s Northgate Shopping Center. New restaurant Vincenzo Trattoria is slated to open at 5 p.m. Tuesday, March 14, at 6970 W. State St., says chef and manager Vincenzo Nicoletta. Nicoletta, who was born in Italy, defines a trattoria as “a casual dini...

Italy’s greatest gift to home cooks everywhere, that’s how I would describe Marcella Hazan. Others might call her the woman who gave America pesto. When she died at the age of 89 in 2013, I paid tribute by cooking -- although perhaps that isn’t the right word for first wading out into a sunny-smelling basil patch and gathering an armload, then maki...