When The Factory Kitchen opens at The Venetian in December, it’ll be with a Las Vegas veteran at the helm. The executive chef will be Eduardo Perez, formerly of several local Wolfgang Puck restaurants including Mandalay Bay’s Trattoria del Lupo, where he was executive chef from 2007-2014 before decamping for Smith & Wollensky in Miami Beach. “We’re...

People in the Hudson Valley broke the record for the most people simultaneously eating pasta. The record was broken at the Sons of Italy Italian Feast in Tappan, NY. "The current record was to have the most amount of people eating pasta at one time and there were three different types of pasta that had to be eaten,” says Greg Decola, a member of th...

The city is getting a new restaurant. That’s nothing new. It’s an Italian restaurant. Ah, you say. That’s not new either. But it will be. When Sarto opens in the Providence G building, diners will note that executive chef/partner Robert Andreozzi has created a modern interpretation of regional Italian cuisine served in a casual atmosphere with an o...

Everyone has said joke that chocolate is good for health. Today it has been found that this statement is partly true. Specifically, the gianduia maintains the heart of health . If dark chocolate, as is already known, some doses improve the circulation, the hazelnut also improves the elasticity of the vessels and improves vascular health especially...

At just 27 years old, Chris Gentile has already won recognition for being the youngest executive chef in downtown San Diego. He opened Double Standard Kitchenette when he was 24 and has since earned praise for serving inventive Italian-inspired cuisine including fresh pastas, wood-fired pizzas and creative small plates.  Gentile is about to turn 28...

Scott Stein thinks it's probably better that he and Antimo DiMeo didn't get the space they initially wanted for Bardea Food & Drink, the Italian restaurant the partners are opening in downtown Wilmington. Stein says five years ago they had settled on a site near Fourth and Market streets. But, for a variety of reasons, the space didn't work out. It...

In the last 20 years, the United States have witnessed a true explosion of interest toward everything Italian. Pizza in “teglia” is the latest trend in the pizza world to reach the American Market. It represents an aesthetically appealing, high-quality alternative to traditional pizza, and it easy to serve. The main goal of AMPTO is to work along w...

Outside of Italy the distinction between a ristorante and a trattoria has become as blurred as has that between a bistro and brasserie outside of France. Traditionally, a ristorante is a mid- or-upper level dining establishment of whatever size offering a fairly extensive menu, whereas a trattoria is small, unfussy, usually family run, with a short...

When it comes to south Florida restaurant cuisine, Italian still reigns supreme. There’s certainly a preponderance (arguably an overabundance) of Italian eateries in the area. And for the most part, they’re all pretty good – and fairly similar.  In fact you can basically predict most of the menu items even before you ever see the menu. With so many...

September has arrived and with it ‘sagre’ season – from now until the beginning of December, towns and villages around Italy host a number of food festivals centered around seasonal regional products. We love sagre as they provide a fun chance to try authentic local food and wine while mingling with locals. Here we’ve selected some great sagre arou...