Quando  nel 1994 Filippo Berio, uno dei produttori di olio d’oliva più noti in Nord America, inviò all’esposizione di Chicago alcune casse del suo prodotto, dovette attendere quasi quattro mesi prima di ricevere una lettera che ne certificava la qualità e mostrava interesse alla commercializzazione negli USA. “A quel tempo non c’erano mail e cellul...

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...

Loveria Caffe’s full sign reads: “Loveria Caffe – Taste of Italy.” Well, that’s quite an understatement, as this month-old Italian restaurant-lounge-emporium delivers more than just a mere tidbit of Italy. Rather, it stages a bountiful feast for the eyes and taste buds in one of the area’s most architecturally enthralling and culinarily authentic s...

Katies Pizza and Pasta Osteria, located in Rock Hill, MO has announced their Giveback Tuesday.  It is created to benefit Pedal the Cause.  This event is scheduled for Tuesday, April 25, 2017. One day each month 100 percent of proceeds from the sale of lunch, dinner, drinks and carryout are donated to charities.  Contributions have exceeded more tha...

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’...

Tony Gemignani is equal parts chef and athlete. The Italian-American restaurateur is a pro at tossing pizza dough, and can perform complicated feats like tossing the stiff flour mixture high into the air, spinning it around his shoulders or through his legs, and even juggling multiple pizzas-in-progress at a time. Those skills are regularly served...

Amaro Bistro & Bar, the latest venture from the team behind Shady Lady Saloon, opened three months ago in the revamped, early 20th-century B&G Rochdale Building at 11th and R streets, in Sacramento’s hottest dining and drinking neighborhood, R Street Corridor. The figurative space Amaro occupies, as a restaurant serving spaghetti and meatballs, las...

“Of course I know it — cassata Siciliana, my mom used to make it,” says Cecelia Maiogan, a Chicago-area resident who grew up in a small town outside of Palermo on the Northern shore of Sicily. “From the time I was seven or eight, around Easter, she would send me on foot to town to go buy the candied fruit that we used to decorate it with,” Maiogan...

Despite the sophisticated experience that comes with classically Italian restaurants like Enzo’s and Zero Otto Nove, my parents only visit so many times a semester. To compensate, I typically wind up with Italian-American comfort food from Michaelangelo’s. Usually, I’ll down too many glasses of wine and order lobster ravioli in vodka sauce. However...

Dino Puteri and Jeremy Morris are used to everyone mistaking them for brothers. The Scranton natives have been best friends since sixth grade, and as co-owners of Fratelli’s Pizza & Pasta House (“fratello” in Italian means “brother”), it’s no wonder so many folks think they’re related. “We never correct them because we feel like brothers,” Puteri s...