Dining in & out::Articles & Reviews
Popular Carnival food in the city of Vasto (Abruzz0), these sweet tasting ravioli get their name because they are prepared according to an ancient traditional Carnival recipe, and are often served during this time of year. Due to their sweet characteristic at times they are also referred to as Ravioli Dolci.
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.
How to prepare Pandoro and Panettone in a different and scenic way
A suggestion from i-Italy food editor: A Cranberry Fig Mostarda recipe to complement a traditional Thanksgiving menu. Happy Italian Thanksgiving!
This first ever event will take place on October 6 and 7, 2018 of Columbus Day weekend on Crescent Avenue located parallel to the famous Arthur Avenue in the “Little Italy of the Bronx". Interviewing Master Pizzaioli
It starts the ninth edition of the event that allows to meet the world’s most iconic chefs and discover their flavours, philosophy and techniques.
Prosecco is the largest selling sparkling (spumante) wine in Italy. Italians drink it as an aperitif (no self- respecting Roman or Venetian goes out to dinner without having a glass of Prosecco first), with food, and to celebrate. I was invited to be one of the judge at a Prosecco & Pizza Competition
Le Strade della Mozzarella will be hosting events in New York City Kestè Pizzeria on Wall Street, filled with rich culture, Neapolitan food and a community like no other. Come join June 27 and June 29 for a time that will leave you loving Italian food and wanting more!
In conjunction with Summer Fancy Food, the non-profit cultural association I Love Italian Food will be back in the Big Apple on June 30 for the launching of its new international project "100per100 Italian". During their event, in the exclusive setting of Scavolini Soho Gallery in New York, "100per100 Italian awards" will be given to some of the most important Italian companies
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.
"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.
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.
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!
Learn how to prepare these all time traditional Christmas treats!
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.