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Dining in & out::Articles & Reviews

Dining In & Out

Pizza Under the Spotlight: "Tu Vuò Fa il Napoletano" in NYC

The organization Dress in Dreams Movie & Costume brought an exciting celebration dedicated to the art of pizza making blended with the art of cinema to some of the finest, authentic Neapolitan pizzerias in the city, such as Ribalta Pizzeria and Song’e Napule. These events were made possible with the support of MiBACT - Direzione Cinema and in collaboration with AVPN - Associazione Verace Pizza Napoletana.

Wine Under the Volcano Vesuvius

On the slopes of the volcano Mount Vesuvius (east of Naples) there are wines produced since Ancient Roman times. Presentation by the Consorzio Tutela Vini Vesuvio at Ribalta Restaurant

Celebrating Pizza Through the Lens of Cinema

"Tu Vuò fà il Napoletano – Facce da Pizza", lands in New York City to celebrate the art of neapolitan pizzaiuoli as UNESCO’s Intangible Cultural Heritage of Humanity. Organized by Dress in Dreams Movie & Costume, under the auspices and with the support of MiBACT - Direzione Cinema, the three days event, April 16th-17th-19th, will take place at Ribalta Pizzeria, NYU Casa Italiana Zerilli-Marimò and Song’e Napule Pizzeria.

La Centrale Miami - Hospitality the Italian Way

Your central station to enjoy the best of Italy’s gastronomic tradition has finally landed in Miami at the Brickell City Centre! We had the chance to chat with Jacopo Giustiniani, the notable NYC restaurateur, who opened the premier food hall in collaboration with hospitality guru Matthias Kiehm. Giustiniani guided us through the new realm of Italian dining on the East Coast highlighting his personal concept of “hospitalian” - hospitality the Italian way.

Tommaso's - A San Francisco Landmark

Home to the oldest wood-fired brick oven on the West Coast, this family-run Neapolitan style restaurant recently cselebrated its 80th birthday.

Italian Table Talks: Chapter One

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.

A Taste of the World with Colavita

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.

Scopa Italian Roots

Discover Your Posh Go-To Spot in Venice Beach, Los Angeles

Espresso as Art at Zibetto Bar!

With its four locations and a future plan of expanding throughout the city, Zibetto is the answer to all espresso lovers in New York City.

Tartina: your Canapè of Italian Flavors in NY

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.

Italy has a Chance at the Bocuse d’Or for the First Time

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.

Gualtiero Marchesi, Founder of Italian Modern Cuisine, Dies at 87

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: The King of Cured Meats

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.

A Guru of Italian Cuisine

World-acclaimed chef Barbara Lynch has been taking Boston’s Italian dining scene by storm. Recently, she has also partnered with Eataly in running Il Pesce restaurant

It is Christmas. Let's sit Around the Dinner Table

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.

RECIPE. Struffoli for Christmas

Struffoli, puffy little balls of fried dough drenched in honey, are the quintessential Christmas sweet in Naples and other places in Italy, especially the Central and Southern regions.

Christmas. 'Torrone' From Abruzzo to the World

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 Most Famous Derby. Panettone vs. Pandoro

Aficionados of Italian Christmas sweets have always been divided into two camps: lovers of pandoro and lovers of panettone.

Pizzaiolo Napoletano Earns Cultural Honor from UNESCO

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.

Pizza as My Life

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.

LUCCIOLA. Surprise! Your Little Bologna Kicked Off in NY

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 Cookies for the Holidays

Three unusual Italian cookies that you can make ahead for the holidays, each with a special featured ingredient just right for the red wine lover, honey fan or grappa officiando

Italian Cookie Glossary

Here’s just a few of the many cookies of Italy. Learn how to bake them!

Panettone & Pandoro--Italy’s Classic Holiday Cakes

Learn how to prepare these all time traditional Christmas treats!

NYC Bars and Restaurants Feature Unique Italian Soda

Italian restaurants in New York City are discovering a product from Italy that’s been in the making for centuries.

Week of Italian Cuisine in the World Returns to L.A.

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.

America Celebrates the Second World Week of Italian Cuisine

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 Legend of 'Di Fara Pizza' - A Classic Italian Story

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.

Father & Daughter Teaching Pizza

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 World Championship 2017: One Judge’s Perspective

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!

LA RICETTA. Ricotta, Grilled Eggplant, and Fresh Mint Bruschetta (Bruschetta Calabrese)

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.

Italian Wine Unplugged Grape by Grape

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.

Let's Eat Healthy! Let's Eat Apulian!

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

A Taste of Italy in San Francisco

From chic and luxurious to friendly and casual, San Francisco’s Italian dining scene has something for everybody.

New England’s Mediterranean City

The fishermen who immigrated from Southern Italy brought with them a distinct culinary tradition that is now part of Boston’s dining scene.

NY AREA. Eating Italian: Pizza, Pasta, and Beyond

Italy’s regional culinary traditions are so vast that as you travel through the Boot, you feel like you are dining in a different “country” all the time.

Zia Armida’s Warm Bread with Butter

How to prepare warm bread and butter with Rosanna Cooking. A delicious and easy dish for every day!

An Italian Summer in Washington D.C.

Exploring the "American Rome"! Italian food culture has found a following in the capital by appealing to both Italian Americans and new Italian immigrants.

The American Dream of Luigi Diotaiuti

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!