To the American ear, an Italian accent adds a suave, breezy air and a devil-may-care attitude. But Alex Liberati, founder of Liberati Osteria & Oenobeers at 2403 Champa Street, doesn't adhere to the stereotype. He's meticulous, erudite, almost nerdy (in a good-humored way) — especially when it comes to food and drink. Get the restaurateur started o...

Nineteen years after debuting his first South Florida restaurant, Angelo Elia, one of the area's most celebrated chefs, is finally opening a location in Miami-Dade. Italian-born Elia will bring his fine-dining Casa D'Angelo restaurant to Aventura Park Square this summer. The elegant, 5,600-square-foot space will feature an open kitchen, a bar, an o...

The Village of Palmetto Bay, which is not known for having a lot of fine local restaurants, gained a new addition with the soft opening of Trattoria Blu on Mar. 28. The restaurant specializes in artisan wood fired pizza and Italian Fusion cuisine. The upscale and artfully designed restaurant is located in a new office building on the east side of t...

This is the Italian American Podcast, and in this episode, we talk to Candice Guardino, star of the one-woman show “Italian Bred” about her upbringing in an Italian American family and the dream she had to become an actress. Candice shares some very interesting and funny stories, and also talks about how her acting career has brought so much fulfil...

The Romanesco artichoke variety is widely considered among the best. Its shape, size and almost round flower head make it the ideal artichoke to be stuffed. It’s mainly grown on the coast north of Rome near Ladispoli and Cerveteri, and used in kitchens around the world. It derives from the castellammare and campagnano cultivars and produced in the...

The Vivace/Pizzeria Vivace duo (by chef Daniel Scordato) has exited long-time digs in St. Philip’s Plaza. Vivace is now nestled in the north foothills while Pizzeria Vivace re-emerged as Scordato’s Pizzeria on Stone at River (just north of Tucson Mall). Scordato’s is all about the pizza pie. There are other tasteful entrees, but here pizza reigns....

Just about the time when the long cold days of winter come to an end, and heavy wool coats are hung up and being put away, one can start seeing aisles of Easter goodies at their local stores. Milk chocolate bunnies, jelly beans and the ever present plastic colored eggs catch the eyes of passing eager children. Then, on Easter Sunday, children all o...

Whitewater’s Main Street business district made room for a slice of Little Italy when New Yorker Benny Spahiu brought his talents to Wisconsin. His success in New York pushed him to try to find more markets where pizza by the slice would be profitable, which led him to open La Piazza Pizzeria in Whitewater this March. The restaurant is open Wednesd...

Boston, prepare to embark upon a compelling maritime journey at the launch of our newest restaurant: La Pescheria. Join us for the launch on April 26, and come back soon for the menu! OUR MISSION La Pescheria’s concept revolves around relationships. With every single dish, we hope to illustrate four powerful connections we have with the sea: 1. Ita...

Sardinia, cradle of history and special traditions, holds within also plenty of culinary secrets. Let’s ideally travel to the west of the island. We are in the enchanting area of Marmilla, a small region at the very edges of the Campidano, where soft, rolling hills dominate the landscape, punctuated here and there by typical giare, basalt plateaux...