We Italians love our beautiful markets, how characteristic and traditional they are and we still consider them central part of our weekly routine. Truth is, markets are common across Europe, from north to south, and we aren’t the only nation to have a special bond with them. In medieval times, towns developed around the market square and market day...

I grew up in a very meat and potatoes family. We ate our share of pasta, too, but, when we did, it usually wasn’t anything more than canned Prego over boxed Barilla spaghetti. If it was a leftover/fend-for-yourself night, it more than likely was ravioli prepared by the illustrious Chef Boyardee. It wasn’t until I was about age 14 and visiting a fri...

Miko’s Italian Ice has opened for the season. Both Miko’s locations — at 2236 N. Sacramento Ave. in Logan Square and 4125 N. Kimball Ave. in Irving Park — opened for walk-up service Friday. The locations are open noon-6 p.m. daily, weather permitting, but co-owner Zach Roombos encouraged neighbors to check Miko’s website or social media pages befor...

Bakery Square is getting a little taste of big Burrito. The restaurant group plans to open AVP, an extension of its Alta Via brand, this fall in the East Liberty development. The company also runs Mad Mex, Casbah, Kaya, Eleven, Soba and Umi. Inspired by the cuisine and lifestyle of California’s wine country, the new spot will serve more casual Ital...

In case you haven’t heard, DiCarlo’s Pizza uses provolone cheese. Period. The second Central Ohio location of DiCarlo’s and its cheese can now be found in Italian Village, with a takeout and delivery-only joint at 91 E. Fifth Ave. The family-run business, which has been slinging pies since 1945, is well-known for a particular kind of pizza. Some mi...

Beans and rice. Mac and cheese. A big, steaming bowl of stew. There are some things in life that are just synonymous with culinary comfort. Pasta in a deep, rich red sauce is one of those things. Little Tony’s Italian Restaurant in Oxnard specializes in that sort of old-fashioned, spaghetti-and-meatballs comfort food. The menu is a wide array of cl...

“Never eat a meatball sandwich outside your home,” is what the old Italians used to say. And their further refrains were “You never know what they put in it,” and “Mine are the best anyway, so why would you try another? You can trust my meatballs.” I paused to ponder their philosophy.  Was it their pride in believing they were the only ones who cou...

Omaha has long been a city of immigrants. The Irish and Germans arrived in the 1860s to work for the railroads and later in meatpacking plants. South Omaha seemed to be the melting pot of the city, with Eastern Europeans finding their way to the city in the late 1800s. But, it seems like Italian immigrants have had a major influence on the culinary...

After an employee described his experience eating a muffuletta in New Orleans, his bosses at Brett’s Barbecue Shop started thinking about creating their own spin on the iconic Big Easy sandwich. Pitmaster/owner Brett Jackson got busy smoking brisket pastrami, turkey, ham and bologna. General manager Jacqueline Herrera began concocting a version of...

New Hampshire-based author and TV anchor Mary Ann Esposito has devoted her 30-year career to championing Italian regional cuisines. In this interview, the host of America’s longest-running television cooking program, Ciao Italia, recalls the beginnings of her love for Italian food, explains the charitable work carried out by her foundation and hum...