L’arte dello spaghetto spiegata ai newyorkesi
di Piero Armenti Forse non diventeranno mai le nuove Gualtiero Marchesi di Manhattan, ma se si offre loro la possibilità di scoprire i segreti della nostra cucina, di imparare a riconoscere i sapori, la qualità dei prodotti e, soprattutto, a cucinare, non esitano un secondo. Le donne newyorkesi vogliono sapere tutto, soprattutto riguardo...
The best place to get schooled on Italian wine is in this subterranean bar
A good educator reins in an unwieldy topic by breaking it into manageable, relatable chunks. Consider Italian wine. Here's an example of why the category is notoriously difficult to grasp: abbuoto, abrusco, acitana, addoraca, aglianico, aglianicone, albana, albanella, albanello bianco, albaranzeuli bianco, albaranzeuli nero, albarola, albaross...
Del Posto Doubles Down on Luxury
Deep beneath the dining room of Del Posto, the palatial Italian restaurant on 10th Avenue, stands a 50-gallon steel caldron that is employed for a single purpose: making chicken soup. This is no ordinary Jewish penicillin. The kitchen crew led by Mark Ladner, the executive chef, concocts the elixir through a process that involves no fewer...
Tony Danza is partners at Alleva Dairy in Little Italy, says election race is 'bizarre' and 'very unsettling'
If you're strolling through Little Italy, don't be surprised to see Tony Danza. The "Who's the Boss" star is partners in the legendary Italian specialty food shop Alleva on Grand St. "I'm in there often," the 65-year-old actor proudly told Confidenti@l. "I mostly taste and work the cash register; it's cool." The store, which bills its...
Pastai: The Taste of Italian Memories
Perhaps it is the pasta maker, or perhaps it is the wine bar, or the aromas of the Italian sauces, or perhaps it is the small dining room with a large family-style table that looks over the small herb garden. All of these together brought back memories of old days, when I used to visit an Italian friend for Sunday supper. A sense of déjà vu—the aro...
Best Italian ice and gelato: Readers pick Staten Island's tops in 2015
By Pamela Silvestri With the weather feeling more like spring, perhaps you're in the mood for something cool. Regardless of current temps, here's something a Staten Islander can warm up to in the spring. And the winner is Ralph's Famous Italian Ices with 2,440 votes for its six locations: 501 Port Richmond Ave, Port Richmond; 3285 Ric...
First Look at Barano, the Williamsburg Restaurant From Rubirosa’s Former Chef
Albert Di Meglio might be an alumnus of Le Cirque and Osteria del Circo, but most recently, at Rubirosa, he mined the culinary memories of his Italian-American childhood on Staten Island. For his new restaurant on Williamsburg's South Side, slated to open next week, he traces his ancestry back to the homeland — or rather, his grandmother's...
Pasquale Jones Brings a Little Novelty to Little Italy
As a New Yorker who wants each neighborhood to be different, each block to be like a pocket with a secret tucked inside it, I have strongly mixed feelings about gentrification. As a critic confronted with shiny new restaurants in changing neighborhoods, though, I have to admit that I often end up liking the shiny new places more than what came befo...
Metti, una sera a cena...
Quando ho deciso di intraprendere questo viaggio tra i locali italiani a New York, mi sono chiesta a cosa potessero essere interessati i lettori di America Oggi. Ad una mera recensione che parlasse in maniera tecnica dei piatti e del locale? No, non gli italiani, non gli italiani che ovunque siano trapiantati e vivano, conservano il gusto...
10 Old-Fashioned Italian-American Restaurants to Try in Brooklyn
Near the end of the 19th century, Italian-America cuisine was invented by housewives from regions like Campania, Apulia, and Sicily who arrived in America to find many of the ingredients they were accustomed to cooking with simply not available. Cured pig products, fresh herbs like rosemary and sage, capers, foraged mushrooms, canned Itali...
Pizza Moto Comes to Rest in Brooklyn
By Pete Wells David Sclarow built his first wood-burning pizza oven so he could feed guests at the wedding of two cheesemakers. They were getting married some distance from Brooklyn, where he lived, so he layered the bricks and concrete on top of a flatbed trailer that he could hitch to the back of his Volkswagen Doka. The next ti...
Gola Osteria's takeout menu is a cheesy extravaganza
Toasty Italian sandwiches and cheesy pasta drenched in Sunday sauce — welcome to Gola Osteria's takeout menu. Ithaca Voice Dining visited Gola for a taste of Italian-American comfort foods like meatball subs and baked fusilli. For folks missing classics that used to be prepared at Centini's Coddington Restaurant on South Hill, look no further than...