Dining in & out::Articles & Reviews
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.
If you think Italian food is off-limits for people with diabetes, think again. My motivation for writing this book was to change the way Italian cuisine is viewed abroad and to demonstrate ways in which traditional Italian food can be part of a diabetes-friendly eating plan. While thoughts of the bel paese (“beautiful country”) generally conjure up the image of platters of carbohydrate-rich pastas and fat-laden sauces, authentic Italian cuisine is both healthful and delicious.
Are you looking for the best pizzerias around the world? Fortunately, a brand-new handy guide is on its way. On June 30th, within the framework of the Le Strade Della Mozzarella (LSDM) event, New York’s Ribalta Pizzeria Restaurant hosted the presentation of the new guide "50 Top Pizza," which looks to rank the best pizzerias worldwide. It is set to be launched on July 20th and was created by journalist, food expert, and blogger Luciano Pignataro and founders of LSDM Barbara Guerra and Alberto Sapere. During the presentation, 50 Top Pizza announced the nominees and winners of its International Awards, which were conferred to some of the best pizzerias across the globe.
Far away from the conference’s usual home base, Campania in Southern Italy, LSDM came to New York for the second year to celebrate Italian culture and gastronomy on June 28 and 29. On day two, Matilda Cuomo was pulled from the crowd and took the chance to talk about the New York State Mentoring Program, a cause very close to her heart.
The James Beard Foundation hosted the second edition of Primo di New York, a competition between the city’s top chefs, organized by Pastificio Di Martino di Gragnano. Ten finalists in the renowned "performance space" faced off with forks and knives in order to win the grand prize. The champion? We'll reveal it to you.
Butter goes back to the beginning of human history. High in fat, butter should be consumed bearing in mind your daily calorie intake. That said, its fats are precious nutrients that are easily digested and rapidly absorbed, and therefore beneficial for those who lead an active life or play sports and require backup energy. It is particularly good for children, kids, and athletes.
Following its success in New York and Chicago, Eataly landed in Boston late last year. After its original strongholds—the fish restaurant Il Pesce, and a pop-up restaurant called La Cucina—Eataly Boston has now added a grilled-cuisine restaurant, Terra, which includes a Barrel Room where you can taste artisanal beers directly from the barrel.
Even if Lago di Garda stretches across three Italian regions—Lombardy to the west, Veneto to the east, and Trentino Alto Adige to the north—each guards its regional differences zealously, as do all Italian regions, especially when it comes to food. Because we couldn’t take into account the different regional varieties in this short piece on local gastronomy, we chose to concentrate on Veneto.
At New York's Italian restaurant Il Gattopardo, owner and restaurateur Gianfranco Sorrentino hosted a Members & Press Cocktail Reception for the non-profit organization Gruppo Italiano (GI), which promotes authentic Italian cuisine in the US. The night featured many guest speakers and the presentation of the GI Scholarship Program. Part of GI's mission, in fact, is to assist Italian students and professionals to come and work in the US, where they will learn how to tell their country’s culture through dining experiences. i-Italy by the way, is glad to announce its media partnership with GI, whose mission it shares in full.
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.
Polenta is a dish of boiled cornmeal. It may be consumed hot as a porridge or allowed to cool and solidify into a loaf, which is then baked, fried, or grilled. As it is known today, polenta derives from earlier forms of grain mush (known as puls or pulmentum in Latin or more commonly as gruel or porridge), commonly eaten since Roman times. Before the introduction of corn (maize) from America in the 16th century, polenta was made with such starchy ingredients as farro, chestnut flour, millet, spelt, and chickpeas. Let's find out how to make polenta with mushrooms.
In conversation with the founder of Pastificio Rana, where family tradition meets innovation.
Last May the Wine Media Guild, an association of wine writers, organized a tasting and lunch featuring the red wines of Sicily. I am the co-chair of the organization and was the member sponsor of this event. The wines were from all over the island and ranged in price for $12.99 to $159.99.
Every country has its favorite customs to celebrate the New Year,including Italy. Insome places, old clothes, cracked dishes and even broken furnitureare tossed out the window at the stroke of twelve to symbolize clearing out the the old year and making way for the new. Anyone in Naples or Rome on New Year’s Eve should keep their eyes open to avoid bits of flying crockery or old socks.
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
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.