Md. winemaker Mike Fiore recognized for industry achievements, impact
My congratulations to Mike Fiore, the Maryland winemaker who received the lifetime achievement award at the Eastern Wineries Exposition in Syracuse, N.Y., on Tuesday. Fiore and his wife, Rose, have turned their namesake winery in Pylesville into one of the region's best. If you want to taste excellent red wine made in an Old World style, make Fiore...
Like pizza? Grab a wing at Quality Italian
By Steve Cuozzo You've tried the rest, now try the best — not pizza, which touts its alleged superiority on every box, but chicken parmigiana that only looks like pizza. What might be called "chicken pizzagiana," a round, 13-inch-diameter replica of a Ray's pie at new Quality Italian, is the summer's runaway whimsical hit — good, clean fu...
Sistina Still Serves Some of the Best Southern Italian Food in NYC
A few weeks ago I heaped high praise about the 22-year-old midtown Italian restaurant San Pietro, whose owner, Gerardo Bruno has long been one of New York's premier hosts. Upon writing that, I realized that it's been at least a decade since I'd dined at his brother Giuseppe's restaurant, Sistina, located on the upper east side for 30 years...
East 12th Osteria Offers Organic Cuisine From Northern Italy
Chef Roberto Deiaco grew up one of seven siblings, in northern Italy's mountainous Dolomites area, in the region of Alto Adige. His family owned a farm, and before the age of 15 he never set foot in a supermarket. He is baffled by the modern phenomenon of being able to get any food any time. "It makes no sense to me. Go by what nature can provide...
Cucina Della Nonna in Williamsburg, Brooklyn
By Giovanni di Napoli On Sunday (Nov. 24th) I had the great pleasure of attending Cucina della Nonna ("Grandma's Kitchen"), the first of hopefully many celebrations of Neapolitan food, family, and culture sponsored by the Federazione dell Associazioni della Campania USA. The event included participants from several mutual aid soci...
DOK Dall'Ava Week: a New York il sapore delle cosce più buone del mondo
Ne hanno fatte di cotte e di crude. E continuano a farne. Soprattutto crude e soprattutto cosce di maiale con il marchio DOK Dall'Ava. Infatti a San Daniele del Friuli la famiglia Dall'Ava fa prosciutti da oltre mezzo secolo. "Ma attenzione – spiega il titolare Carlo Dall'Ava - il prosciutto è solo crudo, perché è il prodotto della pr...
It’s All Smiles at Sorriso Italian Market in Queens
By ARIELLE DOLLINGER On a recent Sunday in Astoria, Queens, Sal DePaola looked out the windows of Sorriso Italian Salumeria, a box of a store with its walls nearly bursting with Italian foodstuffs. Gesturing toward the street, he lamented that some of the area's residents seem set in their daily routines, too focused to even notice the humble stor...
Italian American Community Center to host pasta dinner and fundraiser
The Italian American Community Center will host a pasta dinner and fundraiser from 11:30 a.m. to 5 p.m. Sunday, March 3. The menu includes salad, pasta, meatballs, Italian bread, soda and coffee. Tickets are $9 for adults and $4 for children 12 and younger. The special is six tickets for $50. Placemat advertisements are s...
Made in Italy in USA vale oltre 400 mln di Euro
Nel 2012 l'Italia ha esportato negli USA 133 mila tonnellate di oli vergini di oliva per un valore di 403 milioni di Euro su un totale di circa 1,3 miliardi di Euro di export in tutto il mondo. Vale a dire che un terzo di tutto l'export di olio extra vergine di oliva targato made in Italy vola verso gli USA che restano il primo mercato di riferimen...
Week of Italian restaurateurs in New York
On the occasion of Summer Fancy Food 2013 June 30-July 2, 2013 - New York City Fancy Food Show is the largest exhibition in the agri-food industry in North America. The eventhappens twice a year: the winter edition which takes place in January in San Francisco, and the summer show, whichtakes 'place in New York. Read more &...
Franny's' Cookbook Brings the Neighborhood Italian Joint to Your Kitchen
by Will Budiaman There are so many Italian cookbooks that get released every year, adding to the already formidable collections in bookstores, that it can be hard to figure out which ones are worthwhile (and worth the money, too). So why does Franny's: Simple. Seasonal. Italian. (Artisan Books, $35) matter? Francine Stephens and A...
The 100 Layer Lasagne at Del Posto in NYC
by Hillary Dixler Since adding the impressive, labor-intensive Yesterday's 100 Layer Lasagne to the menu at Mario Batali's acclaimed New York City restaurant Del Posto in 2009, executive chef Mark Ladner has never stopped refining it. His unlikely inspiration for the restaurant's now-famous dish was the beloved Hans Christian Andersen fair...