How real is the reported threat to Nutella hazelnut spread? According to the Financial Times, there was poor weather in Turkey, where approximately 70 percent of the world's hazelnuts originate. But Somerset, New Jersey-based Ferrero USA, the company that makes and distributes the sweet stuff for its Italian parent company, says fans have no n...

by Nell Luter Floyd   Who: Stuart Ramsey, line chef; Where: La Finestra, 120 N. Congress St., Jackson; Contact: (601) 345-8735  www.eatlafinestra.com www.facebook.com/eatlafinestra Influences: Stuart Ramsey, 23, works as a line chef at La Finestra, the downtown Jackson restaurant where his father Tom Ramsey is chef and...

by Brett Hickman   Pizza Barra, Rich Labriola's latest restaurant, hit the Oak Brook Promenade (3011 Butterfield Rd.) today at 4:00 p.m. Featuring a menu from Chris Macchia (The Florentine, Coco Pazzo), Pizza Barra will attempt to satisfy a wide variety of pizza lovers with their Chicago thin crust, pan-style and coal-fired "Neapolitan-ish"...

Passione e fantasia! Sounds like a Felini movie. But when pizza entrepreneur and dough magician Gino Rago, owner of Panino's and Via Pizzeria 1-2-3 in Chicago, pronounces the words in his native tongue, it's clear he's melodically accenting a committed way of life. I met Gino and his lovely wife, Tina, for the first time last week and I'm not exagg...

  WTI Magazine #83    2016 September 16Author : MIPAAF      Translation by:   Carota Novella di Ispica first made their appearance in 1955, but were not cultivated and exported until 1968. The merit for this goes to the Curto farm, which also indicated the production area under the Carota Novella di Ispica name, which was later established defin...

We welcome author Sarah Fioroni and the Consul General of Italy Mr. Giuseppe Pastorelli for an evening of wonderful food, Ms. Fioroni's Tuscan wines and Italian music. Copies of the author's book will be available for her to sign.In A Family Farm in Tuscany, Sarah Fioroni, chef, cooking instructor, sommelier, and manager of her family's organic far...

Meatballs, ravioli, spaghetti and a whole lot more–it's all on the menu Sunday at one of Baltimore's biggest church dinners. Ron Matz reports on what's cooking in Little Italy. They're busy in the kitchen at St. Leo's Church. "I have more volunteers than I can use," said Sue Corasaniti, St. Leo's volunteer coordinator. "Everybody wants to be inv...

By Evan S. Benn   At last count, there were about 5,000 pasta-and-pizza places in Miami Beach. What can one do to set itself apart?   For Serafina, which opened in December in the Dream South Beach Hotel, the answer is truffles. Executive chef Marco Zuccala lets the heady fungus fly early and often in his expansive menu of Italian cla...

Whether you are eating out at a local trattoria in Italy, where the staff consists of a Mamma, Papa, and perhaps a cugino who is your head waiter, or whether you are treating yourself to a five star restaurant where minced porcini mushrooms or truffles are delicately infused into the noodles, no matter what—the pasta must be outstanding. Gli antipa...

By Bill Clapper Don't dismiss Anzio's Brick Oven Pizza as another neighborhood pizza palace. It is all that but so much more.   The inauspicious restaurant along Route 30 in Grafton serves up exceptional pizza and paninis from its brick-oven operation and adds an upgraded dining experience with multi-course, Italian-American favorites from...