An old Italian saying is: "Once you start something, always finish." This was on full display Sunday as CIAO hosted its 26th annual Italian Pasta Dinner at the Veterans Memorial Civic and Convention Center. CIAO, or Charitable Italian American Organization, made sure there was enough of Italy's finest foods for guests to eat, while also trying to...

L'Italian American Museum di Mulberry Street a New York segnala gli appuntamenti in programma per il mese di aprile. Si comincia da giovedì 11, alle ore 18.30, con la presentazione di un libro di ricette della cucina italiana tradizionale curato da Angel Marinaccio, nato e cresciuto a Manhattan da una famiglia composta da siciliani, calabresi, nap...

The famous American ad agency Victors & Spoils has recently been asked to "find a creative way" to sell broccoli. Broccoli is an Italian vegetable belonging to the cabbage family and very similar to cauliflower, despites its green colour. It is a vegetable full of vitamin C and dietary fiber, as well as with high anti-cancer properties.  ...

Fans of Davanti Enoteca, a multi-location restaurant chain featuring rustic Italian cuisine, can now experience the food they love at Courtyard Chicago Downtown/River North. This iconic Chicago, chef-driven concept focuses on small plates and wine and offers a robust selection of dining options for breakfast, brunch, lunch, dinner and late-night mi...

It looks like a newly introduced delicacy of pizza served in cones is here to stay. Just six months after making its American debut with a corporate-owned location in New Jersey, Kono Pizza, a quick-service franchise that sells pizza in a unique cone-shaped crust filled with fresh, Italian ingredients, has announced the signing of multiple franchis...

by Bob LeFavi   Every year, I escort a few dozen Armstrong and Georgia Southern students to Italy to study the healthful aspects of the Italian diet. My colleagues and I always chuckle when, after only the first day of being in Italy, our students turn to us and ask, "Why is everyone so thin here?"   Like many Americans, our students...

Quando ho deciso di intraprendere questo viaggio tra i locali italiani a New York, mi sono chiesta a cosa potessero essere interessati i lettori di America Oggi. Ad una mera recensione che parlasse in maniera tecnica dei piatti e del locale?   No, non gli italiani, non gli italiani che ovunque siano trapiantati e vivano, conservano il gusto...

Near the end of the 19th century, Italian-America cuisine was invented by housewives from regions like Campania, Apulia, and Sicily who arrived in America to find many of the ingredients they were accustomed to cooking with simply not available.   Cured pig products, fresh herbs like rosemary and sage, capers, foraged mushrooms, canned Itali...

di Liliana Rosano   Viene spesso definita l'erede di Julia Child. E in effetti lei, Lidia Bastianich, la chef più popolare d'oltreoceano, da Julia Child ha imparato a considerare lo chef come uno strumento a servizio del cibo e non come un protagonista del cibo. Mentre la Child ha imparato dalla Bastianich il risotto. Bastianich oggi è un n...

The sacrifice of a small business owner reaches far into the life of an entrepreneur. Many choose to take a pay cut and spend countless around-the-clock hours making the dream happen. And for many, not only does the sacrifice seep into every area of their lives, it seems to be accompanied by other huge life challenges.   Baton Rouge-based&nb...