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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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The search for more responsible use of natural resources, alternative solutions to (hyper)consumption of food, and ways and methods of reducing waste production inspired participants in the “Io ci credo”(I Believe) call, organized by In Cibum Lab, an incubator of projects in the foodtech field. We met some of the featured companies. Dismeatable As...

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Picture this – you're enjoying a night out with friends sipping on a glass of Schiava wine from northeast Italy and eating house-made pasta in a cozy neighborhood restaurant. You might think this scenario can only play out while on a Mediterranean vacation, but you can also experience here in the Northwest. Lioness is the latest offering from renow...

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Balsamic vinegar, a condiment cherished for its unique flavor profile, finds its origins in the heart of Italy. This revered ingredient, known for its sweet, tart, and subtly woody notes, has long been a staple in culinary traditions. At the heart of its creation is the simple grape, transformed through age-old processes into the balsamic vinegar....

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It’s always handy to have a restaurant next door. Lexie’s Bistro, an Italian-American spot, is planned to open in May at the Ilumina on Raiders Way community in west Henderson. The restaurant draws on some serious professional provenance, with executive chef David Jones formerly of Jean-Georges Steakhouse at Aria and Prime Steakhouse at Bellagio, a...

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Encouraging indicators of revival and stabilization mark the current state of affairs in the Bresaola della Valtellina PGI sector. Following a challenging 2023, the industry appears poised for a favorable turnaround. Production of the renowned cured meat from Lombardy surged by +9.44% during the initial two months of 2024 compared to the correspond...

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A two-story Italian restaurant will be opening soon on St. Armands Circle. Called 15 South by Napulè, the eatery is owned by restaurateur Alessandro Di Ferdinando, who also owns Napulè on Tamiami Trail near Gulf Gate and used to own Made in Italy of Venice. A grand opening at the St. Armands eatery is scheduled for 6-8 p.m. Saturday, April 27, whil...

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