Diventa anche tu un Pasta Sommelier con Delverde
By Roberto Natalini Fra i tanti appassionati americani di cultura italiana, spesso la forte passione per la nostra nazione inizia sempre dopo averne assaggiato il prodotto alimentare più venerato, ovvero la pasta. Finalmente coloro i quali hanno già familiarità con termini come "pasta fresca", "pappardelle", "lasagne" o "gnocchi", avranno...
L'opera? Alla Casa Italiana è un'avventura
By Beatrice Bondi Nell'ambito dell'iniziativa Adventure in Italian Opera, l'esperto di opera e gastronomia italiana Fred Plotkin, tra ottobre e aprile incontrerà alla Casa Italiana Zerilli Marimò della NYU diversi personaggi del mondo dell'opera noti a livello internazionale, con i quali intavolerà una conversazione per esplorare i segreti del mon...
Cooking classes at Giovanni Rana Pastificio&Cucina
Giovanni Rana, Italy's renowned producer of fresh pasta, has been bringing high quality, artisanal fresh pasta to the table for over 50 years. During the cooking classes at Giovanni Rana Pasta Kitchen, located inside the renowned Chelsea Market, every student will have the chance to make fresh artisanal pasta and fillings, see how the chefs operate...
Due Ponti Brings Authentic Italia To Whitestone
Due Ponti of Whitestone provides the kind of cityscape background to your fair-weather dining experience that is reserved for most Hollywood movies. They provide fine Italian dining indoors and out. While weather permits, they have an open patio that extends to a wide dock that offers beautiful views of the Long Island Sound and the Throgs Nec...
7 reasons Rocco's is the Best Deli on Staten Island
By Rob Bailey We've said it before but it bears repeating: Delis are crucial for survival in New York City. They aren't glamorous or trendy — they are essential. Delis are also where you get the essentials: A gallon of milk, a loaf of bread, a dozen eggs, a hot cup of joe — ahem — your daily newspaper. The 80-year-old's...
Welcome to Rao’s, New York’s Most Exclusive Restaurant
When Frank Pellegrino Sr. walked into Rao's on a Tuesday night recently, wearing a black blazer, white shirt, gray slacks, gold bracelet, and signet ring, he led with his black velvet smoking slippers. He took a Chivas on the rocks off the bar, seated himself outside the restaurant's front door on its small cement patio, at the corner of E...
Sorrento Cheese name ages out as owner rebrands product as Galbani
The Sorrento brand, which has been part of Buffalo's cheese-making for 66 years, is being eliminated by the French food giant that has owned the local business since the 1990s. In its place, all of Sorrento's products -- from ricotta and mozzarella to snack cheese products -- will be rebranded under the Galbani brand, a worldwide brand als...
Cheese of the Week: Di Palo's Fior Di Latte
About half a mile from my Manhattan home, in what remains of the heart of Little Italy, you'll find the finest mozzarella cheese made in New York City. Technically not mozzarella – as mozzarella can only be made from the milk of the water buffalo – it is more properly named fior di latte. It has been handmade since 1910 at the storied Ital...
Scalino G.P. Brings Italian Comfort Food to Greenpoint’s Manhattan Ave
It's January, the long weekend is almost over, and the vortex cold-spell is returning. Sometimes the only thing that will bring light to these dark days is the promise of a warm plate of glossy pasta and a glass of good red wine. Lucky for us, there's a new neighborhood Italian opened to offer up all kinds of comforting dishes, and it's just far e...
Talenti all’estero. Un giovane cuoco casoriano si realizza a New York
di Roberta Formisano Un boom di italiani cerca fortuna all'estero, e una forte percentuale viene sfiorata da tanti giovani insoddisfatti o "curiosi", perché stanchi di cercare invano un lavoro ed essere "precari a tempo indeterminato". La fotografia dell'occupazione che emerge dai dati ogni anno è drammatica. L'esperienza di un giovane ca...
Al di Là Voted the Best Italian Restaurant in Brooklyn
When chef Anna Klinger and husband Emiliano Coppa opened the Venetian-inspired Al di Là on Park Slope’s Fifth Avenue in 1998, it was located on a sleepy thoroughfare perhaps best known for its wide variety of bodegas, and most Manhattanites wouldn’t have even considered heading out to Brooklyn for a meal. But by the time then-New...
Miss Chef torna a New York
Una delegazione speciale è stata accolta martedì da tutta la redazione di America Oggi per rinnovare un connubio di relazioni già consolidato: come l'anno scorso il gruppo di lavoro del premio Miss Chef (www.misschef.net ) ha animato la nostra sede con dibattiti socio-istituzionali ed un'interessante lezione di alta cucina. Miss Chef, nata nel 201...