I was recently invited to try Abbottega, an Italian restaurant that opened this year in the West Village. I like the way the owner, Davide Ranucci narrates the story of this family business that started 100 years ago in Italy: "It all began in 1913 when my grandfather Giulio opened his "Osteria" in Montefiascone, a small town with an enchantin...

Adding a little sophistication to a block known for its dinosaur cookies is Elizabeth Falkner's Corvo Bianco. The new "coastal Italian" eatery opened across from the American Museum of Natural History last month.   The first-floor bar is clean and casual, with doors that open onto the street.   Read more   Source: http://o...

Creamy, herbaceous with just a touch of sweetness — the ricotta filling in the Lasagne Napoletana al' Forno at Fratello's has the power to evoke rhapsodies of joy.   Beyond the filling, this dish owes its success to each element, capable of anchoring a dish individually, harmonizing completely — a meaty tomato sauce with enough acidity to st...

Ask the first 10 people you see if they know what radicchio is and here's what will happen. Of the 10, three will be unable to replicate the pronunciation (rah-DEE-kee-oh) and will walk away shaking their heads. Four others will stand there with a quizzical look on their faces, searching their memory banks, saying they know they've heard of it som...

Victoria Fine Foods (VFF), the #1 slow kettle cooked pasta sauce manufacturer in the US, announced today that they have been awarded five Scovie Awards. The awards given to recognize the world's leading spicy foods, honored Victoria in three different categories including taste, product label design, and logo.   Among more than 850 submitted...

by George Yatchisin   "Fresh pasta versus box pasta — the difference is night and day," says Diane Harding, owner of The Pasta Shoppe (38 W. Victoria St., [805] 770-3668, thepastashoppellc.com) in the Santa Barbara Public Market. "People come in and buy our pasta from Corona del Mar, Santa Monica, Thousand Oaks, and all say, 'You have to ope...

Italian food is the most popular international cuisine in the U.S. This summer, Italy will bring its best in classic specialty food and on-trend new products from all regions of the country to the Summer Fancy Food Show.   This marks the first time the show organizer, the Specialty Food Association, has engaged a partner country sponsor for...

by John McDevitt For decades, the open-air food market along South Ninth Street in South Philadelphia has been the place to go for fine cheeses, meats, and produce. Now, the so-called "Italian Market" is celebrating its 100th anniversary, with events being held every month until the end of the year. The fun gets started on May 16th and 17th...

Italian state-sponsored investment fund Fondo Strategico Italiano (FSI) has signed a memorandum of understanding with an agriculture Ministry's agency to jointly invest in the food sector. Investors' interest for premium food and beverage companies in Italy is on the rise.   Italian wine maker Masi Agricola last week successfully comple...

by Kerry-Lynne Demarinis   Meeting Chef Renato Solpietro for the first time is a happy experience. He is passionate about life in general and Italian culture and cooking in particular. His wife, Adrienne Davis is just as outgoing - picture a glass jar full of swirling fireflies and you have a good image of the exuberance and joy that emanate...