Tuesday, July 10th, the initiative Culture, Traditions and Economy of Friuli Venezia Giulia in New York will introduce the excellence of this region, rich in technological innovation, history and culture. The project is funded by the Autonomous Region of Friuli Venezia Giulia and put together by Ente Friuli nel Mondo, in partnership with four immig...

The facade of Il Triangolo, a wedge of a restaurant in north-central Queens at the sharply angled intersection of Corona Avenue and Junction Boulevard, isn’t much broader than the door. But the entryway opens to a space that widens in both directions, like arms extended for a hug. This is a gesture not atypical for the owner, Mario Gigliotti, who u...

Elise Wiggins learned to butcher from a famous Italian master chef, just a few years ago in the Tuscany village of Panzano. She was already executive chef at Panzano’s in Denver, in the prime of a 12-year run when a less inquisitive soul may have been content to focus on preparing the meat as supplied. Not Wiggins, who says the weeks of training in...

You don’t need to tell Tony Gianino that St. Louis brims to the top of the Gateway Arch with pizzerias. He’s a Gianino of the prolific restaurant family: Bill Gianino’s, Billy G’s, Frankie G’s Grill & Bar, Joey B’s. He knew he and business partner and lifelong friend Joey Barczewski (the Joey B of Joey B’s) would need to offer something a little d...

It's all in the water, they say. Transplants from up north argue there's something about New York's "champagne of drinking water" — unfiltered and calcium-rich — that adds a chewy bite to the world-famous bagels, bread, pastries and pizza. Frank Rose is one of those water purists. A New Jersey native, Rose opened Frankie's Italian Deli in April nea...

There’s a very interesting book called “Flavor and Soul: Italian America at Its African American Edge”, which tells very well about an important aspect of the Italian American experience.  The relationship between the Italian Americans and the African Americans reveals more than one could think, about how the Italian Americans integrated into the A...

The digital Dictionary of Italian PDO and PGI products, edited by Treccani Gusto in cooperation with Qualivita Foundation, is now online. Its release was announced last January, when the Year of Italian Food in the World began. This is the first digital dictionary of encyclopedic nature on the agricultural, food, and wine heritage of Italy, with a...

As migrant children were recently being separated from their parents at the U.S.-Mexico border, Lidia Bastianich’s own refugee story has an eerily familiar ring. The accomplished Italian chef and restaurateur takes a break from award-winning cookbooks to unpack her own immigrant story in the just-released “My American Dream: A Life of Love, Family,...

Today on Fresh Living Marco Stevanoni, Executive Chef and Sommelier of his own restaurant VENETO Ristorante Italiano, joined the hosts to share his story. Marco Stevanoni is an Italian citizen, born and raised in Verona, Italy, who came to Utah on a cross-country ski scholarship with the University of Utah. Today, his focus is on sharing his Italia...

Numero 28 is proud to announce its collaboration with the famous Sardininian chef Matteo Piu. The family-owned restaurant chain, operated by the Biamonte family, has several locations in New York, including the West Village, the East Village, the Upper West Side, the Upper East Side, Brooklyn, Queens and Austin TX, highly frequented by various cele...