NEWS FROM : Food & Wine  

by Nicole Danna   If you were to close your eyes and imagine a neighborhood café with a touch of Italian, you'd probably conjure something a lot like Pronto Café in Lauderdale-by-the-Sea. The room would be given an informal layout with a lunch-counter bar, exposed brick, weathered wood decor, and, of course, an artisan pizza oven. Locals wo...

by Meagan NicholsA new Cordova restaurant is about to bridge the gap between the Bluff City and the boot of Europe, thanks to a few of Italy's native sons. Crazy Italians Restaurant, located at 1250 N. Germantown Parkway, suite 105, will hold its grand opening Monday, Oct. 19.   Giampaolo Ongaro and Daniele Zucca are the co-owners and "...

by Michael Klein   The name is Travinia Italian Kitchen & Wine Bar and the wine list includes about 60 wines by the glass, but therein lies the rub. The liquor license for the contemporary restaurant - set up in the old Ajax Metal Works building next to the Fillmore in Fishtown and just across Delaware Avenue from the SugarHouse Cas...

In a few months, Chianti's Ristorante Italiano will open in the location formerly occupied by Suriya Thai. Brian McCarley, owner of Chianti's, also owns The Other Side Bistro in Bonita Springs, which opened March 2014. "When I was a kid, it was called The Pizza Inn," McCarley recalls about his new restaurant's location. McCarley and...

By Sara Liss   The who: Chef Wendy Cacciatori, from Bologna, Italy, helms Via Emilia 9 — a pint-sized South Beach spot that specializes in hearty home cooking and pastas made daily. The space: The two year-old restaurant recently underwent a complete revamp with a redesign that includes an open kitchen, an expanded market with Italian goods...

by Nicole Danna   Around these parts, there's a lot of trepidation when it comes to finding good Italian food. Even the tourists don't expect to find decent pizza this far south -- and without a neighborhood of trattorias called Little Italy. Despite the misconceptions surrounding our state's ability to churn out good pies and pasta, re...

by Nicki P. Wood   As a tourist destination, the past is just fantastic. One past setting I love to visit is New York in the '40s and '50s, when the Irish bars were full of Irish, and Italian restaurants were owned by Italian-speakers, with mamma or nonna running the kitchen.   Mammas and nonnas are in somewhat shorter supply here in...

By Dennis Seid   Sometime next month, a wood-fired brick oven made in Italy will make its way to downtown Tupelo. And by late spring, a new restaurant will be serving traditional Neapolitan pizza from that oven. The pizzeria will be owned by Vince Rapisarda, who is opening in the building at 206 Troy Street that was most recently T...

A new Italian restaurant, Amici's Italiano Ristorante, will open next week off West New Circle Road at 1479 Boardwalk. The restaurant will be run by Alberto Villasenor and Alex Vega, who are partners in Amici's with their wives, Miranda Villasenor and Amy Vega.   The eatery, with seating for 130, will be open for lunch and dinner weekda...

Marco's Pizza, the fastest growing pizza company in the United States, known for its fresh ingredients, secret sauce recipe and dough made in-store daily, opened at 11182 66th St., on Oct. 30 boosting the local economy by adding up to 30 jobs.   A grand opening celebration will be held between 1 and 4 p.m. on Nov. 6, and will include free pi...

by Nicole Danna   Grato is a good name for James Beard Award-nominated chef Clay Conley's new restaurant. The meaning — "grateful" in Italian — is exactly how Conley feels about his latest venture, set to open in West Palm Beach January 8.   "I live in the community [where Grato is located], and for a while I've dreamed of opening a p...

While men had long been the masters of the professional kitchen, it was women who were the keepers of cuisines. In America, it was women who understood the emotional roots of cooking and its cultural origins, and introduced us to the bounty of possibilities beyond frozen TV dinners.   For French cooking, it was Julia Child who explained...