S.Pellegrino and Chef Michael Voltaggio Celebrate Italian Food and Lifestyle with an “Off the Menu” Culinary Experience
On Wednesday, July 30, S.Pellegrino® Sparkling Natural Mineral Water united renowned chefs and passionate food lovers alike for an "Off the Menu" immersive and experiential culinary experience hosted by the acclaimed chef Michael Voltaggio. The event took place at the Bathhouse Studios in Manhattan's East Village. Inspired by S.Pellegrino's recent...
Harlem Brick-Oven Pizza Shop Thumbs Its Nose at Papa John's
By Gustavo Solis The neighborhood newest brick-oven pizza place is giving Papa John's the kiss-off. Babbalucci, which opened July 1 in a storefront formerly occupied by the franchise, gave their pizza predecessor a unique shout out. "As an ode to Papa John's we named a pizza after them," said owner Andrew LoPresto. "We call i...
All the right reasons to donate Italian wine
As donating for a charitable cause is becoming increasingly popular within the wine sector, Vinitaly International is getting ready to celebrate with the American Cancer Society a seven year collaboration which has seen top Italian wineries contribute to the fight against cancer through the donation of an impressive number of labels on the occasion...
Peroni Nastro Azzurro Celebrates 50th Anniversary
This month, Peroni Nastro Azzurro – the world's No. 1 premium Italian beer – is proud to celebrate 50 years of passion, craftsmanship and contemporary Italian style. Since 1963, Peroni Nastro Azzurro has applied Italian style to the world of beer, using the finest ingredients to yield a crisp and refreshing lager with an unmistakable character. Sta...
Il linguaggio del cibo, presentato a New York un video sulla cucina pugliese
Il cibo pugliese "parla". E si può assaporare anche ascoltandolo. E' proprio la dimensione sonorail filo conduttore del cortometraggio "The Sound of Taste", un viaggio suggestivo attraverso la Puglia e la sua cultura gastronomica, presentato nei giorni scorsi a New York, nella prestigiosa cornice del "John D. Calandra Italian American Institute"....
Nutella Bar at Eataly returns May 27
By Georgia Kral Eataly's Nutella Cafe was open for a few months last year and, for hazelnut lovers everywhere, here's some great news: the Italian grocery and restaurant mecca is opening a permanent fixture on May 27. Yes, Nutella all the time will be possible! The new Nutella bar will feature a new look and new menu items in...
Picking Favorites at Pisillo Italian Panini
By Nicolas Niarchos The best sandwich at this FiDi hole-in-the-wall is the No. 26, the Pisillo, a madcap omnibus of flavors that includes prosciutto di parma, porchetta, mozzarella di bufala, and roasted red peppers. Then again, there's the No. 16, the Perugia, in which tart balsamic dressing plays off the saltiness of coppa pork cuts. Th...
How the New York City Meatball Helped Build Italian-American Cuisine
The Turkish have kofte; the Brazilians almôndegas. Polish cooks make pulpety, the Swedes do kottbuller, and the Greeks fry keftedes. And you can find them all in New York City. They're all meatballs. But nine times out of ten, when we talk about meatballs in New York, we're only referring to one. It's coated in red sauce and sits over brea...
Six Great Italian Wines Shine at Charity Tasting
That was the choice of Cindy and Steve, the winning bidders for a wine tasting I had donated to a silent auction at the Answer The Call charity gala to benefit the families of New York police and firefighters who die in the line of duty and, with the help of some generous importers, this is what I gave them. Italian wines have improved out...
L'olio sardo vince in America. New York premia il San Giuliano
Nuovi riconoscimenti internazionali per gli oli prodotti in Sardegna e in particolare per l'azienda San Giuliano di Alghero. L'azienda sarda, infatti, ha partecipato a un'importante manifestazione negli Stati Uniti, la "The New York olive oil competion: World's best olive oils del 2013". Nel concorso olivicolo internazionale americano, la Domenico...
Gabriele Bonci Visits New York City
He has been called the "Michelangelo of Pizza" by Vogue magazine. Anthony Bourdain encouraged people to abandon their children in order to come to Rome to sample his pizza. He is Gabriele Bonci, and he is the chef and owner of Rome's fabled Pizzarium. Mr. Bonci recently made a rare trip to New York City to celebrate the U.S. release of his...
Spaghetti Incident: a New York la pasta è anche to-go
di Chiara Zaccherotti Non sapete rinunciare al piacere di un piatto di pasta, ma non avete il tempo per sedervi e gustarvela come si deve? No panic. Nella città dove tutto è frenetico, c'è chi ha pensato di unire l'utile al dilettevole, con una soluzione che concilia le esigenze del palato con quelle della frenesia del mondo reale. ...