Olive Garden Is Entering the Food Truck Business Starting This Month in New York City
by Joanna Fantozzi We didn't see that coming. In an effort to promote a menu of brand-new sandwiches made with its legendary breadsticks, Olive Garden is hitting the road. The Italian-American casual chain restaurant will be embarking upon a cross-country food truck tour starting in New York City this month. The seven-week tour wi...
To protect and serve: Former Ulster County Undersheriff Frank Faluotico shares his culinary adventures
by Paula Ann Mitchell It's always been a toss-up for Frank Faluotico. He never really made up his mind which he liked better—law enforcement or cooking. He ultimately chose a 28-year career in police work, but there never was any question about his culinary prowess and love for good food. As a matter of fact, the former Ulste...
More Space, and a Bigger Menu, Too
by Alice Gabriel Modern, New Rochelle's beloved pizza joint, moved this past winter from cramped quarters to a lofty space that was first a car showroom and later a restaurant supply store. As recorded on various social media sites, loyal patrons were variously elated and scandalized. But no one can dispute that the new home of this Italia...
Olio, la nuova frontiera americana
Gli Stati Uniti rappresentano il primo mercato di sbocco per l'olio made in Italy, ma il consumo di olio extra vergine di oliva non supera il 2% del totale di tutti i grassi vegetali. Il prodotto però viene sempre più percepito come prodotto della salute dalle nuove generazioni che coniugano abitudini alimentari orientate verso diete più sane...
Il coraggio di restare accettando la possibilità di sbagliare
By Natascia Lorusso Tra broker insistenti e uomini che non sanno ascoltare, Andrea Vitali, originaria di Fano, ci racconta la storia della sua avventura newyorchese, iniziata con una borsa di studio e tanta voglia di esplorare. "Non partite dal presupposto che chi vive a New York 'è fortunato e/o da invidiare'. Quelli che ci sono finiti per puro...
Casa Belvedere announces Frank Bilotti as its new executive chef
Casa Belvedere is very pleased to announce the arrival of Chef Frank Bilotti as the Italian Cultural Foundation's new, young, dynamic, creative and talented Executive Chef. Most recently, Chef Bilotti was at Bin 5, the fifth establishment in the Da Noi collection of restaurants. "The entire team at Casa Belvedere is looking forward to work...
Casa Antica, traditional Italian done well
By Andrew Z. Galarneau What a restaurant decides to give you for free can tell you volumes about the place. At Casa Antica, when you sit down an abbondanza appears, three kinds of bread – baguette, garlic knots and pizza – plus a triple-threat relish tray of caponata, pickled vegetables and chunky olive-garlic mash. The message is...
Un anno di successi per i vini italiani negli Usa
Il 2015 si è concluso in maniera estremamente positiva per i vini italiani che, secondo i dati rilasciati oggi dall'Italian Wine & Food Institute, hanno mantenuto e rafforzato la propria posizione di ledearship sul mercato statunitense. Lucio Caputo, presidente dell'Istituto, che da decenni monitora il mercato americano, nel rendere no...
How Did Eataly Become a Global Italian Food Superpower?
by Whitney Filloon Italian mega-market Eataly opened its second New York City location this week, bestowing 41,000 square feet of everything Italian and edible on Manhattan's Financial District. For the uninitiated, Eataly is a totally bananas marketplace that features everything you'd find at a fancy grocery store — cheese, meat, and seaf...
Grub Scout: Little Nicky's boasts big, bold Italian flavors
I was chatting up some Oak Ridge friends the other day, and that's how I learned about the opening of the new Little Nicky's on South Peters Road. I had not been aware of the original Solway location, which apparently has had quite a following. My friends raved about it, which was enough to send The Grub Spouse and me in the direction of t...
Over-the-top Italian spot Florian tastes as good as it looks
On recent bitter nights when most Park Avenue South restaurants were half-full, Shelly Fireman's new, Italian-fantasy Florian had hardly any of 175 seats to spare. Like Fireman's Trattoria Dell'Arte, Fiorello and Bond 45, Florian packs customers in and sends them out happy — a crowd that includes me. Read more Source: http:/...
Gelato in NYC: Where to scoop up the Italian-style ice cream
I scream, you scream, we all scream for... gelato. In a city that heats up fast (and with little relief), the summer means New Yorkers happily reach for the nearest ice cream cone. And while the truck with the tunes that rolls down the street can offer a bit of nostalgia, a scoop of gelato can offer a richer treat. Gelato means "ice cream" in Ital...