Close

Southern Park Mall in Boardman hosted a new Italian event Sunday night, bringing together restaurants in the Valley as well as the community. Ten local Italian restaurants brought their best to the first Sunday Sauce Showdown — a new event to determine who has the best sauce in the Valley. Restaurants have been busy preparing for the event. “We bro...

438

When it comes to old school Italian bakeries in New York, Brooklyn takes the cake. For this list, we've narrowed it down from the two dozen-plus choices across the Big Apple's most populous borough to a pastry-centric group of bakeries with that cozy neighborhood institution feel. Each one is slightly different in terms of what's popular, café or t...

786

“Maybe I’m crazy,” says Gino Angelini on a recent phone call. The 68-year-old chef-owner of the lauded Angelini Osteria on Beverly Boulevard is preparing to open an Italian restaurant in the Palisades Village this winter. “I started working in the kitchen when I was 13. You never know with the pandemic, but it will make me stronger to do it.” Angel...

468

“We started at farmers markets about three years ago with our arancini-stuffed risotto balls—which is our specialty,” says Daniela Vitale, who runs Sfera in Avondale with her partner, Steven Jarczyk. “My family is from Sicily, and I spent every summer there from the age of sixteen to twenty-five. Starting at farmers markets [in Logan Square, Wicker...

444

Born and raised in the heart of Naples, Italy, Ciro Iovine is a Vesuvius of enthusiasm. A man of 39 years with a shiny dome and shining eyes, he began the craft of a pizzaiolo at the age of 13 after his father gave him two choices: school or work. After mastering the trade in the cradle of pizza civilization, young Ciro traveled around Europe makin...

544

The iconic DiCosmo's Italian Ices shop in Elizabeth sits at or near the top of just about every food critic or food lover's list of the best in New Jersey. The recipes haven’t changed in over a century. But some changes to the business are on the horizon. “I need to tell people, ‘This could be theirs,’” says co-owner Nancy DiCosmo.Nancy and John Di...

516

It may sound like blasphemy in a country celebrated for its artisanal gelato, but sometimes you may find yourself in a city or beach bar with only the commercial ice creams to choose from. Besides the fact that some are just plain good, industrial ice creams were, for many years, especially 20 to 30 years ago, undisputed protagonists of the summer ...

571

Greenport’s newest restaurant is offering a brand of food the town, and maybe all of Long Island, has never seen before. Alpina, which opened to the public on July 17, is a Swiss-Italian restaurant which features, among other things, pastas, schnitzels and wine. The idea of a New York eatery that focuses on Alpine cuisine came from Christoph Muelle...

503

“Simplicity,” said Leonardo da Vinci, “is the ultimate sophistication,” and, with the possible exception of the Martini,  nowhere is that more the truth than with fettuccine all’Alfredo, for which we have an origins story, so we know exactly what goes into the dish. Which is: Fettuccine, butter and Parmigiano-Reggiano. What? No cream? No  cream. No...

441

Exports of Italian red preserves are constantly growing. In 2020, sales reached 2.3 million tons for a total turnover of over 1.9 billion euros, soaring by +4.83% in volume and +12.16% in value compared to 2019. Among the most appreciated Italian products, we can find specialties such as cherry tomatoes, but also PDO products such as the Pomodoro S...

389