If you hear “Ciao Bella, come stai?” (or bello, if you are a man) and smell garlic in the street, but you are not in the Stivale, or the boot, as we call our country, there is a good chance you have ended up in one of the many Little Italy around the United States. You can read many articles about the decline of these Italian neighborhoods, and, in...

"Questo palcoscenico internazionale deve rappresentare occasione e strumento per far conoscere le nostre eccellenze enogastronomiche e sopratutto per promuovere le bellezze del nostro Abruzzo". Questo il commento dell'assessore regionale al Turismo Mauro Febbi a margine dell'evento Educazione Alimentare: Cultura del gusto, tema della quarta Settima...

Cesaria is 95 years old, but her fingers are as swift and strong as they twist skinny strands of dough into lorighittas, a delicate Sardinian pasta shaped like braided hoop earrings. The process starts with semolina and salted water. Cesaria measures them only by eye and years of practice, coaxes them into a smooth, pliable dough with a good 30 min...

A visiting Italian senator had a request for Montgomery’s latest downtown restaurant: Skip the sauces. Keep it simple. Just traditional Italian food. Sen. Massimo Mallegni brought along some help to make that happen. Chef Gianluca Tolla, who won a culinary contest in Tuscany, came here to work with Vintage Year and Ravello chef Eric Rivera on techn...

Using industry knowledge from his family’s restaurants, mixed in with years working under Michelin-starred chefs in Italy, and a dash of his own personal style, Giovanni Abbate has opened Dolphin South in Pleasantville. The name is a nod to his parents’ Blue Dolphin in Katonah, a neighborhood institution for more than 30 years. “My first job was wa...

Behind every great Italian restaurant, there is an Italian grandmother or two. Brian Ricciardi, chef and owner of Mozzarella Fellas in Winston-Salem, was taught everything he knows right in his own kitchen growing up. “As much as the food matters, it’s really something more” Brian says. “Good is good, right?”. There is a very special feeling surrou...

There is one box longtime Tucson restaurateur Daniel Scordato has not checked in his 47-year career: fast food. That changes early next month when he opens Posto Sano Foods, a fast-food Italian restaurant in the 1,800-square-foot space at 6370 N. Campbell Ave. that was home to Cafe Jasper. “I just thought I want to start over and try something a li...

It should come as no surprise that pizza is serious business in Italy. And when most of us think of Italian-style pizza, we think of a steering wheel-sized personal pizza hot out of a wood-fired oven, its thin crust flecked with crunchy, burnt spots. This kind of pizza that Americans so frequently associate with Italy is Neapolitan-style pizza, and...

When: Friday, November 22nd at 6pm - Where: Italian Cultural Institute - 500 N Michigan Ave, Suite 1450 Presented on the occasion of the 4th edition of the Week of Italian Cuisine in the World. The theme of this year's Italian Cuisine Week, which will take place from November 18-24, 2019, is Food Education: The Culture of Taste. This yearly initiat...

Dinner at the Club: 100 Years of Stories and Recipes from South Philly’s Palizzi Social Club isn’t just a cookbook so much as it is an exhumation of the immigrant experience and a celebration of family legacy. Like one of his softball-sized arancini, the literary debut of chef Joey Baldino is warm and satisfying, stuffed with details that others mi...