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This past September, Bella Bambini Cellos opened up on Fifth Avenue in Coraopolis. With Cobblehaus Brewing Company and 180 and Tapped Brewery, Coraopolis is not only becoming a craft spirits town but a town on the resurgence. “We've had waves of new businesses opening in town and the icing on the cake has been Cobblehaus and Bella Bambini Cellos,”...

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One of the reasons traveling to Europe is on so many bucket lists is the lure of local gastronomy. I’ve never met anyone lucky enough to taste the bounty of the continent who isn’t wowed. Recently, I reported that Bulla Gastrobar was like a culinary visit to Spain. And now, just weeks later, I can confirm that chef-partners Michael Mina and Don Pin...

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As the lunchtime rush at the Factory Kitchen is petering out, executive chef Angelo Auriana orders to our table his traditional focaccina calda di Recco al formaggio. It’s not the spongy focaccia bread that we normally associate with the similar-sounding Italian word. Instead, it’s two layers of paper-thin and crispy unleavened dough sandwiched aro...

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The Italian food e-commerce sector is worth €849 million in 2017, or 4% of the total of the Italian digital commerce market,  a new study has found. In addition, this sector registered an impressive growth rate of 43% this year, compared to 2016 volumes, reports news agency Ansa. The findings were released during the Netcomm Focus Food conference,...

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Every year in the U.S., many people celebrate the Feast of the Seven Fishes on Christmas Eve. Although it is unclear when the dinner became so popular, this celebration is considered one of the most Italian traditions. Typically, the family gathers round a feast of seven different seafood dishes or one or two different types of fish prepared in sev...

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To make panettone — traditional panettone, coaxed from a stiff, naturally leavened starter — is to embark on a long, expensive and unpredictable journey, risking disaster at every turn. Roy Shvartzapel, a baker in San Francisco, refers to the Italian bread as “the Mount Everest of baking.” “You’d be hard pressed to find a more challenging dough,” s...

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Le strade della solidarietà sono praticamente infinite, ma c’è comunque chi, fortunatamente, cerca di percorrerne il più possibile: Massimo Bottura, chef di punta dell’alta ristorazione tricolore che, al di là delle celebrazioni, mette spesso e volentieri la sua arte al servizio di chi ne ha più bisogno. Lo ha fatto con il progetto del Refettorio A...

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Lots of people like fresh pasta, but very few go to the lengths Michael Lombardi does to make it. In the basement of his South End restaurant SRV, Lombardi (Questrom’08) and co-owner Kevin O’Donnell have installed a mill to grind the grain needed to make the freshest pasta, whether it’s tubes of garganelli, buckwheat pizzoccheri, or piles of the el...

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A lot of chefs leave New York in pursuit of a different kind of life or more reasonable business prospects; few return. But Anthony Mangieri — and his crowd-drawing Una Pizza Napoletana— is coming back to New York City next year thanks to a new partnership with the chefs behind the Lower East Side’s Contra and Wildair, Jeremiah Stone and Fabian Von...

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Food waste is a huge problem globally — starting with our own refrigerators. Over this Thanksgiving week, Americans will throw out almost 200 million pounds of turkey alone, according to figures from the Natural Resources Defense Council. But before you toss that bird, read on. We asked Massimo Bottura, one of the world's best chefs, to help us fig...

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