It feels nothing short of a miracle for a child today to reach adolescence with a healthy relationship to food. Childhood obesity statistics are in a constant swirl around them. Food allergies — their own or their peers' — lurk menacingly in the background. Adults warn of the many perils of sugary treats, even as we mark their favorite occasions —...

By Vikki Ortiz Healy and Joseph Ruzich Stella Albano's Pizzeria in Cicero reopened Friday, serving up giant pizza puffs, spinach, onion and mushroom pizzas and Italian beef sandwiches the way it has for 25 years, because that's what Giovanni Donancricchia — known as "Pa" to his children who will take turns running the place in his absence — would...

by Hillary Dixler   Former New York Times restaurant critic Frank Bruni subbed in for Charlie Rose last week. He invited New York City chefs Michael White (Marea, Osteria Morini) and Mario Carbone (Carbone, Torrisi Italian Specialties) to join him in conversation with Food & Wine's restaurant editor Kate Krader to tackle the question: Wh...

Diciannove del mese, primo lunedì dopo il weekend di Ferragosto. Non ci si crede: siamo già ai pensieri consolatori per la fine delle vacanze. La nostra specialità, manco a dirlo, sono i souvenir gastronomici.   Dopo tutti i malanni da aria condizionata sopportati, le febbri da jet-lag, il caro-benzina, le meduse attaccate al braccio del pup...

On Wednesday October 23, 2013 the Rod 'N' Reel Restaurant at The Chesapeake Beach Resort & Spa will present an Italian themed Wine Dinner. This occasion marks the final occasion of the restaurant's second year of popular wine dinners, which first launched in 2012 to coincide with the continuing development of the Resort's eclectic wine cellar....

by Sandra Cordon   The tastes, smells and sights of the region of Umbria, known as Italy's "green heart", are featured until November 30 in New York City's Eataly outlet. Eataly, an international outpost of Italian food and wine, has currently focused its New York store on Umbrian products, which are presented alongside photos from inte...

WTI Magazine #25    2014 Apr, 11Author : Simone doc Bracci      Translation by:   One of our most appreciated and important sense is taste, not in a metaphorical sense, but literally. The taste for food, for example, distinguishes us as men; the taste for art as educated men. If we combine the two things we have a...

Dopo New York, Los Angeles. Già riconosciuto il migliore al mondo nella categoria "Biologico delicato", l'olio Tamìa di Vetralla mette in bacheca un nuovo risultato.   L'azienda agricola Sergio Delle Monache l'ha annunciato su Facebook: «Dopo il prestigioso "Best in class" ottenuto a New York, abbiamo ricevuto altri due riconoscimenti al "Lo...

It's happening. Yep, Mario Batali confirmed to the Los Angeles Times that the newest outpost of Eataly will open in L.A., in the outdoor mall Westfield Century City.   It'll be about the same size as the New York and Chicago outposts (about 5,000 square feet) but will have lots more outdoor and rooftop seating (because, you know, when in L....

At times while fixing Lincoln Winebar's wood-fired pizza oven Friday, craftsman Stefano Ferrara climbed all the way through the oven's small door, his son supporting his feet so Ferrara could reach the back of the four-foot interior.   The Naples, Italy, craftsman is considered one of the best in the business, said Lincoln Winebar owner Jess...