Dining in & out
Gruppo Italiano (GI), kicked off the first leg of the series at NYU Casa Italiana Zerilli-Marimò. The talk, Biodiversity and the Role of the Italian Food Industry in the World, featured exceptional speakers such as owner of Il Gattopardo Group and Founder and President of GI, Gianfranco Sorrentino; Maurizio Forte, Director of the Italian Trade Commission in New York, Stefano Cordova, Innovation Chef at Bindi North America; Carolyn Dimitri, PhD, Director Food Study Program at N.Y.U., Lisa Sasson, Dietetic Internship Director at Food Study Program at N.Y.U. and Lorenzo Zurino, Founder and CEO of The One Company. The event was moderated by journalists Andrea Fiano and Vincenzo Pascale.
On Thursday, March 8th, 2018, the Italian food company Colavita USA conducted an olive oil tasting and hosted a lunch, entitled “Taste of the World”, which offered the guests the chance to try the different types of premium extra virgin olive oils from different regions of the world.
Tartina (canapè), a new Italian restaurant on the Upper West Side, definitely serves more than just hors d'oeuvres of Italian tantalizing delicacies, yet it still maintains the same fresh, casual, and cool vibe in a shabby-chic atmosphere. After the successful venture in Midtown, the restaurant has relocated bringing all of the charms of the Italian dolce vita to the Morning Heights neighborhood.
Chef Martino Ruggieri, from Apulia, is training hard in the kitchen to be selected for the prestigious international Bocuse d‘Or cooking competition taking place in 2019. The US holds the former championship with chefs Mathew Peters and Harrison Turone.
On December 26, 2017, the famous Italian chef, Gualtiero Marchesi, died in Milan. Gualtiero’s legacy is defined by his innovative impact on Italian cuisine and food culture.
Culatello di Zibello represents the heritage and the richness of Zibello, a town in the province of Parma, nestled along the Po river and wrapped in its fog. That fog, or really, the Po Valley climate, is the key factor in properly aging this king of cured meats. The art of its production has been handed down from generation to generation and contains the story of a land, the traditions of its people, and the characteristics of its terroir.
Each Italian region has its own Christmas specialties: fresh filled pastas, like tortellini and ravioli, the capon, or seafood cooked in different styles, and many savory and sweet pies. Christmas desserts are very important and range from the ubiquitous Panettone and Pandoro, to the Struffoli, Torrone, Panforte, Mustazzoli and many more.
Here is a story all “made in Italy”, the story of Sorelle Nurzia that all Italians have known for almost two centuries building a strong tradition around it, especially during the Christmas period. Sorelle Nurzia is an Italian confectionary company based in Sulmona (a town near L'Aquila) in the Abruzzo region, known especially for its special "torrone," which they have been making for almost two centuries
The traditional art of pizza-making, twirling, and tossing–passed from generation to generation in the southern Italian city of Naples–secures a coveted world heritage honor from UNESCO.
Interview with Gino Sorbillo, who recently opened a new pizzeria in New York. During our conversation, Sorbillo tells us about Naples and New York, and we touch upon many different topics, such as his dreams, Mayor de Blasio visiting his pizzeria, singer Pino Daniele, his father’s family of 20 pizza makers, young people leaving Naples, his stubbornness, and communication.
The eclectic mind of Michele Casadei Massari and his partners already at the head of the popular joint Piccolo Cafe, shed a new light on NY's Italian dining scene. LUCCIOLA (firefly), is their new Italian restaurant on Manhattan’s Upper West Side, pays homage to the city of Bologna with its cuisine and its cinematic history in a unique and exciting atmosphere. The restaurant kicked off with exquisite Bolognese food and wine, a cool music set list and surprise guests for an opening in style!
Italian restaurants in New York City are discovering a product from Italy that’s been in the making for centuries.
The city of Los Angeles joins the Italian Consulate in celebration of Italian culinary success and the culture behind a nation famous for exceptional tastes in food and wine. Italian cuisine is revered year-round, all over the world, but Nov. 13 - Nov. 19 marks a special dedication to gastronomic excellence.
From November 13th-19th, the second World Week of Italian Cuisine will take place across the United States. There will be educational conferences, food workshops, cooking classes, and much more taking place to promote Italian food culture this year.
The adventurous and romantic story of Domenico “Dom” DeMarco, who, in 1959 moved from Caiazzo (province of Caserta), to Brooklyn. The story of a simple man who made his historic Di Fara pizzeria into a legend.
Master pizza maker Roberto Caporuscio shares the secrets of true Neapolitan pizza as the U.S. president of the Pizza Academy Foundation (PAF)–the Neapolitan pizza school headquartered in his Kesté Wall Street. But there is another secret in the family: Giorgia, his daughter and a talented pizzaiola, is also a fantastic teacher.
Pasta, one of Italy’s most iconic ingredients, is celebrated by chefs from around the world in the Barilla Pasta World Championship
Spaghetti Squash "Pasta" with Shrimp, Tomatoes, and Basil ("Pasta" di Zucca con Gamberi, Pomodori e Basilico)
While spaghetti squash is hardly a grain, its tender strands do resemble golden noodles. Doling it out like pasta allows its naturally sweet taste to shine through. An added bonus: it’s gluten-free!
The popular Italian poet Gabriele D’Annunzio once described the view of the sea from Reggio Calabria as “the most beautiful kilometer in Italy.” Known as the ancestral homeland to 20% of the Italian-American population, the southern Italian region was once home to powerful Greek and Byzantine colonies like the city of Crotone, where Pythagoras once formed a secret society of intellectuals. This recipe is popular in Calabria because it incorporates eggplant and ricotta—two widely celebrated ingredients—on their beloved country-style bread.
Are you a wine aficionado or even just a casual wine-drinker? Do you want to learn more about Italian grapes and Italian wines? Well, today is your lucky day! A new book entitled "Italian Wine Unplugged Grape by Grape" and a new podcast called the "Italian Wine Podcast" are now available. These multimedia guides to Italian wine are an excellent way for anyone interested in wine to discover more about it in an engaging way.
The cuisine in Apulia is healthy, based on homemade pastas and cheeses, fresh vegetables, seafood and local olive oil. Its sunny location provides the ideal conditions for the cultivation of flavorful fruits, vegetables and viticulture. Apulian cuisine is healthy, based on homemade pastas and cheeses, fresh vegetables, seafood and local olive oil
Born and raised in Lagonegro, a little village in the South of Italy, Chef Luigi came to America by chance and settled in Washington, D.C. at a time when the city was hardly an exciting place to work for a restaurateur. “When I saw what this city’s restaurants were offering, I realized there was so much more I could do,” Luigi tells us. And as a matter of fact, he did!
Hidden somewhere in San Francisco are the culture, the traditions, and the flavors of the enchanting Island of Sardinia, home to one of the most ancient Italian ethnicities.
Calabria lies at the “toe” of the Italian peninsula. A mountainous region, it is bordered by Basilicata to the north and by the Ionian and Tyrrhenian Seas. Ninety percent of Calabria’s wine production is red and most of it is made from the Gaglioppo grape. This variety was once believed to be of Greek origin but recent research seems to point to it coming from another part of Italy.
It wouldn’t seem like Easter in Italy without lamb on the dinner table. But lamb is actually the preferred meat not only for Easter meal but throughout the Summer. Italians enjoy lamb braised, stewed, grilled or roasted. Roast leg of lamb is a classic. Serve it with seasonal vegetables such as artichokes or fresh green peas. Italians cook lamb well done, but more mature American lamb tastes best when medium-rare. Be sure to allow time for the meat to rest after roasting it so it remains juicy.
While this recipe could easily be prepared in any Italian coastal town, it is the Italian Riviera that comes to mind whenever I prepare it. Breathtaking Ligurian towns like Portofino, Santa Margherita, Rapallo, and Genoa have magical landscapes that are almost as sumptuous as the local cuisine. The region of Liguria is noted for a very fragrant variety of basil (Genoa, after all, is the birthplace of pesto), as well as wonderful produce and seafood.