Ann Albano has been cooking for her family since she was 10 years old, but today she's nervous about cooking. Her granddaughter has convinced her to do a pop-up dinner at Butcher & Bee on Sunday. "I never did a thing like this," she says in her distinctive New York accent. "I'm a housewife. I've cooked for my family, maybe 20 to 25 people. I'v...

by Larry Fugate   When time is tight and local families want to eat healthy without the fuss of cooking, many are heading down River Road to Palumbo's Italian Market in Granville.   "We felt there was an opportunity in town with the large college population and the number of two-income families with children," owner Paul Palumbo says...

The much-anticipated Palo Alto outpost of San Francisco favorite Pizzeria Delfina is opening its doors at 651 Emerson St. this Sunday, April 13.   The restaurant, which serves Southern Italian fare with a Northern California tilt, replaced veteran restaurant Empire Tap Room, which shuttered in April 2013.   Read more   Source:&...

Naples hosts four days of enogastronomy, art, culture and music for Wine &Thecity, running May 21st-24th.The Campanian Capital is set to open its historic palazzi, courtyards, art and design ateliers, boutiques and grand hotels for tastings, aperitivo and art happenings, all of which focus on the best of local wines. With over 100 different pa...

Se vi trovate a Port Washington non siete certo in una zona italiana per eccellenza, ma se ci andate per lavoro o per una passeggiata tra le vie di questa deliziosa cittadina e avete voglia di mangiare italiano, sulla Main Street al n. 52, ad un passo dalla stazione centrale, troverete Rosso Uptown, una tipica trattoria italiana.   Tipica, s...

There is plenty for tourists to take in at the Ortigia market in Syracuse, Sicily: the distinctly southern Italian hum of the crowd; spices and vegetables so diverse they could color a rainbow and the calm blue sea in the distance.   But just wandering around this site, where Archimedes is said to have once helped the Greeks fight the Romans...

by Alison Cook   Several bites into the Dungeness crab salad at Amalfi, the svelte new Italian restaurant from former Arcodoro chef Giancarlo Ferrara, I hit something unfamiliar. Amid pearly hunks of crabmeat, gentle flecks of chive and perfumed lemon dressing hid a pale, stemmy green with a curiously supple crunch.   It wasn't bitter...

  WTI Magazine #57    2015 April, 3Author : SACE      Translation by:   ITALIAN FOODS: GROWTH SLOWING IN INTERNATIONAL MARKETSItalian exports of agro-food products totaled € 33 billion in 2013. This value is significant but the country has a great potential yet to be exploited. Compared to our principal peers, European and worldwide, on the one...

  WTI Magazine #62    2015 June, 12Author : MIPAAF      Translation by:   Horace, the great Latin poet of the 1st century BC, while travelling to Brindisi, described the bread of Altamura as "the best by far" and so appetising that "wise travellers carry a load on their shoulders for later": i.e. a bread for export. The discovery of Pane di Alta...

by Jonathan Bazzi   Starting from the ancient custom of storing food in the snow, over the centuries a taste developed for sweet drinks and cooled mixtures consumed at the beginning or end of a meal. A key step came with Eastern insights into artificial freezing methods.   With its resounding passion and interest in research from dist...