We're not exactly sure what qualifies a pizza to carry the designation "New York Style." Is it a chewy-yet-tender crust, a minimum of sauce, or a certain structural tendency that might be described as "fold-ability"? Gino's Pizza and Grill, a pizza operation in Agawam, proclaims it produces just such a big city pie, but whether or not their handiwo...

At a time where everything seems to be changing, restaurants that stay the course as others come and go take on an extra measure of gravitas. They are a rock families can return to, to ground themselves and recharge. Returning to those places after a time away, to find the satisfaction of their cooking undiminished, is like coming home. Except you...

Il Buco owner Donna Lennard makes a yearly pilgrimage to Italy’s heartland in search of the best fresh pasta, cave-aged pecorino, and fish pulled straight from the Adriatic. There are a few reasons Il Buco has been on every New Yorker’s short list for the past 23 years: Eating there feels like going to a dinner party in the antique-filled, candleli...

October Lecture Series on the Topic: Story Telling and Food History in Italy Through Recipes Books, and Periodicals (1945-1980). With Italian Historian from Rome Francesco D'Ausilio, whose area of research is Italian food history and culture. The Center for Italian Studies in Stony Brook University's Frank Melville Memorial Library, Room E4340 - 10...

Casa Calabria welcomes guests with a simple touch of Southern Italian soul. A loaf of bread, crusty on the outside and yeasty on the inside, arrived soon after we were seated on a recent weekend. No butter. A glass container of extra-virgin olive oil was on the table, ready for pouring. Our server set down two small bowls: a tapenade paste with oli...

Ask Mary Reyes, owner of Egg Harbor City’s Assaggio! Restaurant what’s new and she proudly boasts that the restaurant has won some well-deserved awards — namely, an A.C. Weekly Nightlife Award for Best Happy Hour outside of a casino; Best Meatball at Resorts’ Italian Festival; and Assaggio’s Executive Chef Jorge Barreto won an A.C. Weekly Top 40 U...

Gli Stati Uniti sono il primo acquirente al mondo di prodotti agroalimentari: ecco perché per una potenza del settore, ed eccellente, come l'Italia, restano un mercato da conquistare al meglio. Con un valore superiore ai 130 miliardi di euro, gli Usa rappresentano il primo mercato al mondo per import di prodotti agroalimentari. Al secondo posto fig...

Craving Italian on Saturday and looking for somewhere or something different to try? Our Lady of Mount Carmel Church in Springfield's South End is holding its annual Taste of Italy festival offering over 40 favorite Italian main and side dishes from which to select for dinner, as well as a dessert table overflowing with sweet treats. The celebratio...

You'll love Bongiovi Pasta Sauces. They are authentic Italian sauces with the convenience that you will truly appreciate. These are sauces that make serving fine meals easy. You may recognize the name. It has been made famous by Jon Bon Jovi, the beloved New Jersey born musician and son of John Bongiovi Sr. We like the company's clever slogan, "Thi...

To say Ashley Shelton is busy would be an understatement. As the executive chef of not one but two restaurants, life moves at full speed She said, "If they were in different parts of the city, I would be in trouble." Ashley, who went to The Culinary Institute of America and spent a year working in Italy,  runs the kitchen at Pastaria and Sardella,...