by Kara Baskin In the shadows of the Seaport's old Anthony's Pier 4, waiters glide through a sunlit dining room carrying trays of pizza and goblets of wine. In one corner, chef Jasper White sips water; in another, chef Michael Schlow chats up friends.   At the center of it all is celebrity chef Mario Batali, toting platters of salami like a...

by Judi Gallagher   I can remember when Mama Leone's was housed in little white building on Tamiami Trail in Nokomis. The service was friendly, but more than anything we loved the real-deal veal parmesan overflowing on the plate and a large cheese pizza (ordered well-done and served perfectly browned). It was the saltiness of the cheese on t...

by Chad Walsh   After graduating from USC business school, managing Cafe Nell for a year-and-a-half and managing operations at ChefStable for another two-and-a-half more, Kevin Chambers knew it was time to strike out on his own and run his own place.   Last week, that plan became reality when he officially opened the doors to Marmo De...

by Jennifer L. Manfrin The Italian BMT combines salami, ham and pepperoni complete with customers' favorite toppings. The classic combination has made it a top-seller for years, and it was one of the first sub sandwiches offered at Subway, said manager Gina Shearn. "People like that Italian meat combo. It's really great topped with Italian dr...

By Pamela Silvestri   Restaurateur Nick Colangelo of NicAngelo's Family Style Italian in Richmond Valley hopes Winter Storm Jonas just blows out to sea. "Saturday night is my best night," said Colangelo, adding, "Hey, Saturday night iseveryone's best night."   Actually since NicAngelo's quiet opening in November, weekends turn up...

By John Cropley Capital Region restaurateur Angelo Mazzone is launching a seven-week, seven-restaurant journey through Italy, and his ancestral homeland is pitching in. Mazzone Hospitality on Thursday announced Angelo's Tour of Italy, during which each of the firm's restaurants will highlight a four-course prix-fixe menu featuring specialitie...

Record storico per il valore delle esportazioni di prodotti agroalimentari italiani che nel 2016 ha raggiunto il massimo di sempre, arrivando a quota 38 miliardi di euro, grazie a una crescita del 3 per cento. È quanto emerge da una proiezione della Coldiretti sulla base delle dei dati Istat relativi al commercio estero nei primi nove mesi del 2016...

by Amanda haury   LaScala's is an excellent choice for dinner and drinks in Philadelphia's historic district. Located at 615 Chestnut Street, at the corner of 7th and Chestnut, LaScala's is a Philadelphia based restaurant features Italian American home style cooking, and is a convenient option for business professionals, tourists visiting th...

by Kate Abbey-Lambertz When Ariel Millan received a message at 5:40 a.m. Monday that his sous chef Mateo Burns was having a baby, he said okay and went back to sleep.   Several minutes later, the executive chef of Detroit's newest Italian restaurant woke up with a start and an expletive, sent a congratulatory text and headed into Ottava Via...

We are a society fueled on pizza. It's confirmed science fact (and not at all something I made up) that 53.6 percent of all calories consumed in the United States are derived from some style of pizza, whether New York, Chicago, Boston, or the newer and more ambiguous California.   You're probably eating pizza right now. Look down. Do you hav...