It was 1953 when Credito Emiliano, a relatively small bank based in the region of Emilia Romagna, started taking wheels of Parmigiano Reggiano as a collateral for small-business loans.  Italy had just walked out of a war that had left the country and its people in tatters, but with an enormous desire to start over. These were the years and the land...

Patti Fortuna-Stannard was just a little bit nervous. She kept checking her phone as the hours ticked past 10 a.m. on Tuesday, wondering when public television Italian cooking icon Mary Ann Esposito would be arriving at her family's business, Fortuna's Sausage & Italian Market, to film an episode of PBS' "Ciao Italia," the longest-running cooking s...

If you are a fan of Chicago pizza, listen up! Aurelio's is reopening here in Las Vegas and we have the president, Joe Aurelio, here to take us through the history of the restaurant and Las Vegas franchise owner Jorge Gonzalez to tell us what's going on at the big grand opening. On Aug. 20, 1959, the first Aurelio’s Pizza opened its doors at 2041 Ri...

The ninth-annual Taste of Italy, an evening of authentic Italian food, wine, and entertainment to benefit the Italian American Museum of Los Angeles (IAMLA), will take place on October 14 in downtown Los Angeles. Taste of Italy showcases the region’s top restaurants, and award-winning wineries, as well as live entertainment, chef demonstrations, an...

Renato’s Pizza is often called “the best kept secret in Niles,” and after one bite of this restaurant’s Chicago style pizza I immediately understood why. With pizza this perfect, how had I never heard of this place? “We don’t do a lot of advertising,” said Laura Cupillari, who owns Renato’s along with her husband, Mauro Cupillari. “Most people lear...

Figs with prosciutto crudo is certainly a winning combination! This is a special dish to serve for a starter or aperitif, combining the sweetness of figs and the intense flavor of prosciutto. In no time you can impress your guests.

The first documents that speak of horticulture in the Lusia area are several handwritten notebooks dated 1930. The term “insalata” is used, which at that time still meant either lettuce or endive. But, in 1933, the words “latuga” or “salata” appear meaning "Cappuccia lettuce”. The post-war period, characterized by destruction and famine, provided a...

The chef Roberto Aita took a trip to his childhood home in Calabria in August with a mission: learn everything he could about the simple-but-delicious pizza his “nonna” used to make, baked in a deep pan with chili and freshly squeezed tomatoes, surrounded by olive oil so it tastes almost fried. What he learned after going back is that the pizza has...

Helena’s historic Last Chance Gulch, where four miners struck gold in 1864, has yet another gem for all to savor with the opening of Ristorante Bella Roma. Located in what is currently the Helena Hotel adjacent to Broadway Street, Bella Roma is a dream come true for owner Davide Giuliani. Davide grew up in Rome watching his mother and grandmothe...

Rome is having a moment nationwide and in New York in particular, with the opening of Danny Meyer spots — Marta, Martina, which opened last month, and Caffe Marchio, the Roman-style cafe that opened today. Yet there’s more from Rome that’s edging into the market, particularly the pinsa, a flatbread made with a combination spelt-rice-wheat dough and...