NEWS FROM : Food & Wine  

Pasta & Vino is excited to announce the opening of a brick and mortar gourmet Italian food store, Gesino's Specialty Italian Food, in Lancaster, PA., in November! Italian gourmet food lovers will be able to shop for the same authentic pastas, espressos, jams and marmalades that Pasta & Vino carries, in a 3,200-square-foot industrial buildin...

Don't mess with grandma when it comes time to make the gnocchi. Filomena DiVentura may be in her mid-80s, but only one person makes the gnocchi at Filomena Lakeview in Deptford and its sister restaurants in West Berlin and Clementon.   "Every Sunday, at all three restaurants,'' says daughter-in-law Donna DiVentura, whose husband, Mauro,...

Limoncello — like salad dressing, pasta sauce and grenadine — is something you should almost always make at home. Sure, there are commercial brands, and some are okay. Luxardo, maker of the top maraschino liqueur, also produces a decent limoncello. But too many, like Caravella or Pallini, are just so cloyingly sweet. And others, like Danny DeVito'...

Auricchio SpA has acquired New Jersey-based cheese importer the Ambriola Co., buying a distribution channel. Ambriola, headquartered in West Caldwell, New Jersey, imports and distributes specialty Italian cheese and prosciutto di parma.   The company is the sole importer of both Auricchio provolone and Locatelli brand cheese, which are made...

On Sunday, June 28, 2015, from 12:00 Noon to 5:00 PM, the Italian Cultural Foundation of South Jersey is sponsoring the 24th annual Italian Day at the Bruno Melini Park on Central Avenue in Minotola. The price of the chicken barbecued meal is $10. It comes with corn, salad, and grilled peppers. Other food such as sausage sandwiches, meatball sandwi...

Torna A Sorrento is a sturdy, no-nonsense brick structure on a corner lot. It's easy to miss as you drive by, and it doesn't bother offering a website of customer testimonials, or a Twitter feed for selfies.   The walls of the tiny foyer are decorated with a haphazard, childlike collage of glossed and polished seashells, and the hostess stat...

The Embassy of Italy, in collaboration with the Italian Trade Commission in New York, presents the workshop "Italy's food safety system: beyond misinformation and false myths." The event will take place on Thursday, April 28, 2016 at 2:00 p.m. in the Auditorium of the Embassy of Italy, 3000 Whitehaven Street NW, Washington, DC 20008, and will focus...

A new family-run spot in Seaford, Gusto DiVino Trattoria, has opened in what had been Mulberry Street.   Originally from Montenegro, Mike Glavatovic is the owner, and his nephew, Dona Djonbalaj, is managing the front of the house. Glavatovic has worked in restaurants in Manhattan, Brooklyn and Westchester for the last 25 years.   Read...

By Tim Carman Rosemarino d'Italia, an intimate Italian outpost in Del Ray, panders to a popular American bias: Fresh pasta always outperforms the dried stuff. As far as prejudices go, it's a reasonable one. I mean, if freshly made dough works better for Mexican tortillas, it should do the same for Italian noodles, right?   Besides, accordin...

by Joan Neeno   Last fall, it was pretty slow on both sides of the Highway 59 bridge that spans the Rock River at unincorporated Newville. A fire had closed down the much-loved Anchor Inn on the river's north side. On the south side, the latest incarnation of Fin's/Dockside/Shipwreck had come and gone.    These days, at leas...

By Tim Carman Michael Schlow didn't want to introduce Casolare this way: just months after the Boston-based chef and restaurateur launched Alta Strada, his casual trattoria in City Vista. But he didn't have much choice. The former Savoy Suites Hotel, where his new coastal Italian concept will be housed, has encountered numerous construction delays...

By Melissa McCart Over the past few years, more home cooks and restaurant chefs have been making mozzarella from curd, such as chef Matt Porco at Mezzo Downtown and Stephen Felder at Stagioni on the South Side.There's a theater to the process, and it speaks to diners' desire for as-fresh-as-it-gets fare.   But not all mozzarella is equal. A...