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Philip Guardione, Owner and Head Chef of Piccola Cucina grew up in a family that cooked, a lot. Like so many Italians, especially southern Italians, Sundays were religion to eat and cook together. “My grandmother would come and give all the children little jobs to help prepare the meal—in part to not get in trouble,” says Guardione. His Aunt and Gr...

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Friuli’s best-known prosciutto crudo is arguably San Daniele, though it’s not the region’s only prosciutto of note. The cool air of the Julian Alps and the warm Adriatic air coupled with the mediation of the Tagliamento River results in a backdrop that provides ideal aging conditions for Italy's national ham. These Friuliano prosciutto crudo variet...

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The chrome Harley-Davidson parked outside Lilette on Magazine Street most nights belongs to a restaurateur who escaped Chicago. Five years ago, Anthony Potenzo owned two of the hippest joints in my hometown, Three Aces and Charlatan. When rising rents threatened profits, Potenzo called it quits. That was the culmination of a hospitality career for...

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North Italia held a soft opening over the weekend to prepare for its grand opening on Wednesday at its new McEwen Northside location in Franklin. The Cool Springs spot is the California-based Italian restaurant’s second Tennessee location, adding to the other in Nashville. The chain is owned by The Cheesecake Factory.   The restaurant serves up hou...

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The Sons of Italy in Bellaire is once again continuing its annual tradition - making 1.5 tons of sausage for the Undo's Upper Ohio Valley Italian Heritage Festival. Members of the Sons and area volunteers gathered in the kitchen Tuesday morning to prepare its famous homemade sausage. "We don't use any fillers, we don't use any chemicals, it's all g...

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Pop-up restaurant Sfizio opened at Way Station Brew, located at 2120 Dwight Way, serving fresh pasta and seasonal vegetables on a weekly basis. Chef and owner Matt Solimano started serving pasta last summer at South Park Cafe in San Francisco during the COVID-19 pandemic after he quit his job as the sous-chef of Italian restaurant Pizzaiolo.   He s...

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I’ve rarely given much thought to where cookies come from, and neither had the kid. But he could tell I hadn’t picked these up at the supermarket. “Where’d you get these?” he asked, a glazed lemon ricotta cookie in his hand. “Rancho Santa Fe.” “They’re great!” he said through a lemony mouthful. “Wherever that is.” It feels like a trek, almost where...

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Fancy Food Show, the trade show dedicated to specialty food and beverage will be held at the Jacob Javits Convention Center in New York City. Fancy Food 24/7, the online module, will operate from September 27 till October 8th allowing for an additional week to connect with vendors. By registering for the in person trade you, participants are automa...

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When Aldo’s Pizza owner Aldo Alu opened his restaurant in 1971, he had a lot to learn. He was still working on his English, which he did not know when he emigrated from Sicily, Italy, five years earlier, and he had “no clue” how to start a business.  Still, he managed to mix his experience of working at another Italian restaurant with his dough rec...

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Pasquale Presa, owner of Pasquale's Neighborhood Pizzeria in Rochester, was stressed in early 2020 even before the pandemic forced many restaurants to close or shift to takeout and deliveries. A little over three years earlier, Presa raised $525,000 from three local investors as part of the $1.25 million it took to start the restaurant. But differe...

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