by Julia Wayne   Tim Baker and his son, Sam West, have been scheming about opening an Italian restaurant for years. In late November, they will. It's called San Fermo, and you've walked by the building a zillion times. It's the green Ballard Avenue house that's always looked a bit out of place on a street of thick-walled multi-story, multi-u...

by Rita Cipalla   Spread the love, share the wealth and eat well while doing it. These concepts drive the successful business model adapted by Ilyse Rathet and Ron Post, co-founders of Ritrovo Italian Regional Foods in Seattle.   The couple has spent years carefully cultivating top-quality, regionally inspired, authentic Italian food...

by Mike Riccetti   Italian restaurants have been an especially beloved fixture in America for at least a century.   Featuring flying pizzas, slippery strands of spaghetti paired with plump meatballs that most have savored since childhood, tomato sauce ladled and consumed by the pint, garlickly and buttered toasted bread quick to leave...

Barilla, the world's leading pasta brand, today celebrates the grand opening of its new Region Americas Headquarters in Northbrook, Ill., situated within Chicago's North Shore business corridor. The Barilla family, including Chairman Guido Barilla and Vice Chairmen Luca Barilla and Paolo Barilla, joined Barilla CEO Claudio Colzani and Barilla Ameri...

By Stephanie Schorow   WHO'S IN CHARGE Owners Matteo and Francesca Ronzio — who relocated earlier this year from Italy — are seeking to create an Italian dining experience very different from the Italian-American cuisine familiar to New Englanders.   Ronzio has no quarrel with dark restaurants that heavily rely on tomato sauce, but...

Lìolà is not your typical neighborhood Italian restaurant in Queens. Owner and Chef Angelo Alaimo is serious about providing sophisticated, thoughtful dishes, fine wines and exceptional customer service that rival the top Italian restaurants in the entire New York Metropolitan area. Dinner commences with a plate of cubed parmesan, green and bl...

Sitting down in the pizza parlor he has run for 40 years, owner Vincent Ferraro recalls the leap of faith it took to purchase the business for $15,000 back in 1976. Vincent was just 23 when he bought out "USA Pizza," and renamed it Glenville Pizza. But the young entrepreneur was good with numbers, understood pizza making and already had h...

What?! Four-and-a-half stars for Pasticceria Bruno in Dongan Hills, an Italian bakery that serves breakfast, brunch and dinner every day but Monday?   Oh, yes — indeed, the honor seems more than appropriate for a business that doles out excellent service alongside equally impressive food.   Read more   Source: http://www.s...

Photo Dom and Vinnie's, an old-school neighborhood restaurant in Yonkers with a parlor and a main dining room, above, is often full of people enjoying a range of pizza and pasta dishes. Credit Gregg Vigliotti for The New York Times. At one table were two police detectives (the holsters and handcuffs were a tip-off), having plates of pasta early on...

Il grande giorno incombe, è tempo di dedicarsi ai pranzi di Pasqua che aspettano gli italiani, dal Val d'Aosta alla Sicilia, regione per regione.   E se come ovvio non riuscite a farli tutti, potrete almeno vantarvi con gli amici di conoscerne un tot, intavolando guarda caso proprio questo quiz: "chi tra i componenti della nostra famiglia co...