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A major retail stretch just of Downtown Newark is officially home to a new eatery as an experienced restaurant group has launched Sugo inside the Springfield Avenue Marketplace. Sugo, which specializes in pizza and Italian food, recently opened inside a storefront at 48 Jones Street. The restaurant occupies 2,100 square feet at the grocery-anchored...

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Andrea Cerasuoli hasn’t quite been himself since an early April fire torched Ortobello, the beloved Italian joint in Bensonhurst that his father started back in 1974. “I’ve been kind of — I don’t want to say depressed,” Cerasuoli, 48, told The Post on Monday. “But I’ve been feeling down because of the whole fire situation. “I’m not really over the...

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In many ways, opening Osteria Bianchi was all about a homecoming for Josh and Kelly Bianchi. For one, Kelly is a Kansas City native, so the return here seemed like the right fit for their family after the glitz of Las Vegas. The American Italian restaurant is also a return to some family roots: Josh’s grandmother is from Sicily, and the restaurant’...

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Step inside the new Dalfonso's Italian Imports in the heart of Buffalo's Five Points neighborhood and get swept away in a celebration of food, and family. "I want you to feel comfortable like you are walking into a place that has been here for 50 years," said Jeffrey Dalfonso, the owner and operator, "I guess the inspiration really was my family's...

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As far as I know, I don’t have one bit of Italian heritage, but after my experience last weekend I am prepared to be adopted by someone who does. My husband, Mike, and I had the pleasure of attending the Italian Cooking School offered at the Sons and Daughters of Italy lodge in Bellaire on April 8. We had both visited the club on its pasta nights i...

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The XXXI edition of the Pizza World Championship has just concluded, featuring 718 competitors representing 55 nations. With 1078 challenges to determine a single winner across various categories, the city of Parma served as an exceptional venue. Italy emerges triumphantly from the competition, with near absolute dominance in several specialties. G...

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We discovered a new fresh pasta, it tastes like olives but maintains all the characteristics of a beautiful artisanal pasta in both aroma and texture. It's the latest creation of Paride Vagnoni, a visionary and pragmatic entrepreneur, deeply passionate about Ascolan gastronomic traditions, who wanted to propel them into the future through industria...

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60 years of history locked in a jar, Nutella has become a brand, not just a product. Nutella's 60 years celebrate the genius of Michele Ferrero, who invented the hazelnut and chocolate spread in 1964. For decades it was an almost unique proposition inside large-scale retail; today it has become a product category in its own right. On April 20, 1964...

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While Italians and Italian Americans both love pasta, one of the things that distinguishes each group is when and how we eat pasta. Most Italians still eat delicious and nutritious forms of pasta often, many daily at lunch. Italian Americans, however, tend to associate pasta with Sunday Supper and dinnertime. The truth of the matter is, if you choo...

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The name “Cacciatore” (hunter’s style) derives etymologically from its original use in the rations that hunters carried in their knapsacks during their trips. The history of the product developed hand in hand with the evolution of the rural culture typical of the regions of the production area, which provide the raw material that is processed accor...

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