San Daniele is the name of a place that is home to a sensational product that shares all its features: it is Friuli’s crowning achievement. Connected to a very old production method that has remained unchanged over the centuries, Prosciutto from San Daniele is a highly prized product. San Daniele Prosciutto DOP is made by curing fresh legs of Itali...

Let’s celebrate spring with delicious and nutritious salad. Peas are part of the legume family. They have an impressive nutritional profile being rich in antioxidants, good carbs, protein and fiber but relatively low in calories. They are a good source of energy. Asparagus, belonging to garlic and onion family, shares the same diuretic properties....

Melissa Maggiore remembers her father, well-known Phoenix chef Tomaso Maggiore, as full of life, passionate, always smiling and laughing, and "had this gift of making everyone in his life -- whether they were customers or family -- feel important." When he died earlier this year after a nearly two-year battle with cancer, she said she began to refl...

Burger King has chosen Parmigiano Reggiano as the distinctive ingredient of its new The Parmigiano Reggiano Burger. The sandwich, which will enrich the Italian Kings series dedicated to territorial excellence, will consist of brioche bun with a Parmigiano Reggiano Dop mayonnaise, rocket, fresh fried onions, Parmigiano Reggiano Dop flakes and a new...

A vibrant sensory experience is coming to downtown NYC – La Pizza & La Pasta A Colori, opening on April 21. Created in collaboration with Color Factory, this immersive experience brings together the world of food and the world of color for our New York community. Inspired by the sunrises of Torino, where Eataly was founded, and New York City, visua...

A trip to The Hill means you are going to find some delicious Italian cuisine. In today’s Loyal to Local, Show Me St. Louis is introducing Anthonino’s Taverna, which has been serving up a unique mix of Italian and Greek specialties since 2003. Brothers Anthony and Rosario Scarato own and operate Anthonino’s Taverna. The front portion of the restaur...

After nearly six years in business, the Olio Crudo Bar was finally becoming a regular stop for Santa Barbarans interested in raw Italian dishes of “finesse and quality,” explains co-owner Alberto Morello, a veteran of downtown’s restaurant scene. After years of cooking around Southern California, the Sicilian chef first broke into Santa Barbara wit...

Guido’s Chicago Meat and Deli opened in 1983 in a shopping center at Scottsdale and Shea roads and hasn’t budged since. “We got here right after the cowboys and Indians left,” joked owner Joe Guido. “They were riding horses behind the store when we got here.”  His eatery serves a variety of Italian items, from sandwiches and soups to dinners and in...

Ynot Italian – a full-service restaurant franchise known for its extensive menu of traditional, homemade Italian entrees – has announced plans to expand its footprint across the Southeastern United States. According to founder and CEO Tony DiSilvestro, the growth will focus on developing both full and express units and will initially target other p...

Three years ago, when chef Matt Moschella and his partners were looking for a spot for their new restaurant Corto, they had a simple vision in mind — to make “simple, straightforward food.” The team eventually settled on a former bodega in Jersey City’s Heights neighborhood and transformed the bedraggled interior into a fun, lively dining space tha...