Salami is key to Soldano spin on stuffed peppers at Casa Antica
By Andrew Z. Galarneau Calogero Soldano was a teenager when his father Jack opened Casa Antica, an Italian restaurant in Lewiston. "I was still in high school," Calogero Soldano. "I was the little kid looking over the counter in the restaurant, always watching and learning." He noticed that customers were "always asking for p...
Consuntivo 2014. Successo dei vini italiani negli Usa
Ad appena un mese dal GALA ITALIA, che il prossimo 19 febbraio celebrerà il suo trentesimo anniversario ed il successo del vino italiano, il presidente dell'Italian Wine & Food Institute, Lucio Caputo, ha fatto un bilancio dell'anno che si è appena concluso. Un anno che Caputo ha definito di transizione fra una crisi economica che, almeno negl...
Festa della Vendemmia/Wine Contest and Dinner Dance
September 25 (Friday) 6:30 pmFesta della Vendemmia/Wine Contest and Dinner DanceWines made by the Society's members are judged and 1st, 2nd, and 3rd prizes are awarded. Wines and grapes will be featured as well as the techniques of winemaking. Italian food will be served. Musical entertainment. Sponsored by The Kensico Italian American Society.Hey...
The Winemaker of Avenue C
by Steven Kurutz Matt Baldassano, 35, works in tech and lives in Alphabet City. So when you hear that he makes wine in his apartment, you may want to roll your eyes. Another hipster practicing the dilettante arts? Rooftop Reds, it seems, are the latest product, after pickles and chocolate, to get the artisanal, made-in-New York treatment. &n...
At Marotto’s, Italian classics plus something for the heart
There are a lot of Italian restaurants in the Buffalo area where you can get an enjoyable meal. There are even a few whose cooks have convinced me tripe can be made fit for human consumption. But there is only one I know of where the owner, after cooking your dinner, might come out of the kitchen to ask how everything was, then start playing a harm...
La Foresta in Killingworth is a Farmhouse With Big Visions and Big Portions
by Sarah Gold The hulking olive-brown barn set along a barren reach of Route 81 in Killingworth had sat unused for years. Once home to a struggling Christmas-themed gift shop, it had long stood vacant — a looming carapace marooned beside a sparsely traveled rural road. But then, in late 2013, Francesco Lulaj, a local restaurateur, noticed...
Italy in New York: Where to find Italian ingredients in NYC
by Jackie DeGiorgio Any serious restaurant chef or home cook wants to source the finest ingredients for whatever type of meal they're cooking. It's no secret that Italian food is among the world's most popular however, finding authentic Italian ingredients is–more times than not–easier said than done, sadly. Sure, mozzarella and p...
Gola Osteria is a tavern of gastronomical exuberance
Gola Osteria, a daringly original yet startingly authentic Italian restaurant, gives new meaning to the term "Super Tuscan." Translating roughly as "tavern of gluttony," it's a pleasure palace of gastronomical exuberance. The fare — which includes house-made pasta, sauces and cheeses, wild fish and game, and craft cocktails — is as rich in...
First Taste: Pax Romana Offers Simple, Authentic Italian Fare
When an Italian mother and a Roman chef are in the kitchen of a new restaurant, you know it's going to be good. That is what's going on at Pax Romana, which opened in downtown White Plains in early February. The owner's mother is often in the kitchen preparing her lasagna and helping the chef with their fresh homemade dishes, and the chef,...
Mario Batali Strikes Hot Spot Gold Again, 18 Years After Babbo
It's Friday night in Chelsea and the women with beautifully gelled eyebrows and sequin boleros are flagging down the salami cart. This isn't a euphemism: In the gleaming dining rooms of La Sirena, the latest restaurant from celebrity chef Mario Batali and his partner Joe Bastianich, there's a roving antipasti station delivering piles of olives, ch...
Sfogliatelle: What it is and how Staten Island pronounces it
Hankering for sfogliatelle? If you're from Staten Island or Brooklyn, you have come to love these flaky, crackling Italian pastries wrapped around a ricotta cheese-based filling. You may ask for these as "Zvoy-Uh-Dell." Or, is that Sa-foy-ya-tella? Mammadelle! "Sfogliatelle is plural for sfogilatella," says Dr. Lucia Collett...
Filaga, the first Sicilian pizzeria and rosticceria in NY
Filaga, an authentic Sicilian Pizzeria and Rosticceria opened its doors on March 28th at 75 9th avenue in the famous New York Chelsea Market. Founded by Sicilian natives, this pizzeria and rosticceria is inspired by Sicilian style. The 800 square foot space will at first offer "Pizza al Taglio" (by the square slice), "Pizza ripiena" (...