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Dining In & Out

Ravioli di Carnevale

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.

Cooking with Rosanna / Polenta with Mushrooms

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.

Digging into (the History of) Polenta

Deep roots for a product that Christopher Columbus brought over from Europe to America. Indigenous peoples first prepared it using cornmeal and water.

Nonno Rana’s Story: Family, Intuitions and Little Secrets

In conversation with the founder of Pastificio Rana, where family tradition meets innovation.

Lenticchie! For a Prosperous New Year

In Italy, eating lentils on New Year's Eve traditionally symbolizes the hope for a prosperous new year. So are you ready to cook with Rosanna?

Understanding Cerasuolo di Vittoria

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.

Sicilian Lentil, Vegetable, and Pasta Soup

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.

Christmas. From Abruzzo a Revolution Called 'Torrone'

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

An Authentic Italian Christmas at 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.

Panettone. Legends & Stories

Giving panettone is not a simple act of kindness but a gesture rich in history and tradition

A Cheese-Centric Trattoria

Naples native Gianfranco Sorrentino has over 30 years of restaurant management experience around the globe and now owns three flourishing Italian restaurants in Manhattan. His most recent undertaking, Mozzarella & Vino, is located right across the street from the MoMA and serves inexpensive, traditional Southern Italian cuisine without sacrificing quality.

A Cozy, Charming Italian Corner Full of Surprises

Al Vicoletto is a delicious restaurant close to Union Square that opened approximately one year ago, and it brings the charm of small Italian alleyways to the ever-chaotic New York City. The restaurant continues to amaze its clients with an ever changing and exciting calendar of surprising events, a new talented chef, a renovated menu and much more... stay tuned!

Understanding Aglianico del Vulture

Aglianico is a black grape grown in Southern Italy, mainly in Campania and Basilicata. In Basilicata it is made into a wine called Aglianico del Vulture, because the best vineyards are located in and around Mount Vulture, the extinct volcano in the northern area of the province of Potenza. The wine was awarded Denominazione di Origine Controllata (DOC) status in 1971 and the Denominazione di Origine Controllata e Garantita (DOCG) status in 2011. It is the region’s only DOCG wine.

Remembering Amatrice... Spaghetti all'Amatriciana

Before the earthquake that devastated Amatrice and several other towns last August, the rural city northeast of Rome was perhaps best known for its iconic dish, Spaghetti all’Amatriciana. Ironically, the 50th Sagra degli Spaghetti all'Amatriciana was scheduled to occur the weekend of the tragedy.

Dining Out Special. Italian Meat Dishes in Town

In the Italian dietary tradition, meat has a long and articulated history with roots stretching to antiquity, in which cultural, economical and social aspects are bonded together. Therefore one can distinguish different culinary approaches to meat consuming. In the Middle Ages, the Lord's supper was rich on wild game meats while the peasants' diet was poorer-they couldn't even afford pork, then considered a rich privilege for the wealthy.

Earthquake. Buy Prosciutto from Norcia and Lentils from Castelluccio!

Norcia. The earthquake struck one of the most important food distributors in Italy. We can help them to rebuild by buying their products.

Flour: The Very Secret of the Mediterranean Diet

Flour has always been a primary source of nutrition for humans, especially Italians, especially because flour is used to make bread and pasta, two staples of the Mediterranean diet.

Piccolo Cafe, The Fairytale

In a corner of his tiny Upper West Side eatery, Michele Casadei Massari and I chatted amiably about his business philosophy while tucking into an exquisite bowl of fettuccine Bolognese. His story, like the story behind his restaurant Piccolo Cafe, is straight out of a fairytale.

Francesca Montillo, a Very Energetic "Lazy" Italian!

Conversation with the founder of a new startup in Boston, “Lazy Italian Culinary Adventures” tells her story...

Not Only Pasta. Italian Restaurants in NYC and their Earthquake Relief Effort

NYC Italian restaurants sell typical Ddsh to support earthquake relief. And pasta is not the only thing going well with the Amatriciana sauce. You can taste a fantastic Pizza all'Amatriciana with guanciale, onions, San Marzano tomato sauce, imported buffalo mozzarella, and pecorino romano

Lolly: Sorbetto- on-a-Stick. With Fruit from Only One Region of Italy

Lemons and blood oranges of Sicily Strawberries of Veneto Wild berries of Trentino-Alto Adige Famed frozen treat from Italy finally available in the USA

Location, Location, Location: Eataly Opens its Downtown Store

Eataly NYC, the city's most renews Italian marketplace featuring quality culinary products from Italy’s many regions, is opening its second location in the heart of downtown: on the Third Floor of World Trade Center Tower 4. s of August 11th, 2016, food lovers from all over the world are invited to “Eat, Shop, and Learn” about Italian cuisine and culture through the store's market, restaurants, guided tours, live demos and classes. Upon entering, on the third floor of World Trade Center Tower 4, all patrons will be greeted with a remarkable display of bread, the location’s theme. Bread is a symbol of community and connectivity around the world as well as a representation of Eataly’s commitment to wholesome, quality ingredients.

Panini for You. A Big Taste of Italy in a Small Loaf Bread

Panini. The word defines a food trend whose popularity seems endless and one of the favorite fast food options among New Yorkers. But what exactly is an authentic Italian panino? You have to cut through ancient mists to locate its origins. The Romans were the first to cook up a simple street side meal called panis ac perna, bread with wort and cooked ham in dried fig water. Leonardo Da Vinci, one of the greatest minds of all times, invented something similar: “I thought of taking a piece of bread and putting it between two slices of meat. But how can I call this dish?” The answer came two centuries later with Lord Sandwich, the British Earl so obsessed with card playing he wouldn’t even pause to eat! So he pulled a rapid solution out of his sleeve, creating his version of a panino and naming it after himself.

Two Brothers from Salerno, the Panuozzo and the Saint

This is a story of emigration like so many others, or so it may seem. But in our opinion, this one has a special determination. We are talking about two brothers originally from Salerno, Fabio and Ciro Casella. About the patron saint of their city, San Matteo, who “protected” their business in New York. We are talking about their family bonds, about panuozzo – a sandwich made with pizza dough, and about their passion for coffee amongst so many other things.

Grana Padang PDO: Not Only Tasty, But Healthy

We met Doctor Crippa at Eataly during the Grana Padano Cheese Health presentation in which he explained to us the research he has conducted over the last two years on this type of cheese. The results are remarkable, revealing that blood pressure can be notably reduced. Don’t you believe us? Read on to believe it.

Understanding Primitivo

When I worked as the wine director for I Trulli Restaurant and Enoteca in New York City, we offered many wines from the region of Puglia. Located in the heel of the Italian “boot”, Puglia borders on the Adriatic Sea.

From Puglia ‘Bombette’ for Summer Grilling

Bombette are small rolls of thinly sliced pork wrapped around a tasty filling. These “little bombs” are popular at street fairs in Puglia where they are grilled over hot coals, served up in a paper cone, and eaten with bread. The hot bombette explode in your mouth releas- ing a wave of melted cheese and delicious flavors.

The Best Pasta Dish in NYC

On the 24th and 25th June, a contest will be held to find the best pasta dish in New York. The initiative comes about thanks to the Italian Association of Chefs in New York and the Di Martino family, a pasta producer from Gragnano—a town by Naples also known as The City of Pasta.

Representing Italy’s Food Products in North America

In this interview, Italian Trade Commissioner Maurizio Forte, presents his his agency’s mission of representing Italy in one of North America’s greatest specialty food trade shows. The Summer Fancy Food Show is a one of a kind opportunity for Italian food companies to gain real access to the ever-changing U.S. market. There, along with traditional champions of the Italian food industry, such as Grana Padano and Prosciutto San Daniele, you can find products from dozens of small, family owned companies. Furthermore, it is the perfect spot to launch a new capaign against fake “Italian sounding” products.

The Count of Cavour & the Barolo Langa's Pralina

If one day you are walking around NYC and taste Barolo in a chocolate praline, you might be transported from Murray Hill to the beautiful hills of Langhe. And there is a great story to tell. It is about crispy dark chocolate, it is about Barolo Filling, it is about the 19th-century Italian statesman, Camillo Benso Count of Cavour

IL VINO. Understanding Montepulciano d’Abruzzo

Montepulciano d’Abruzzo is a red wine made in the ruggedly mountainous region of Abruzzo in east-central Italy. It should not be confused with Vino Nobile di Montepulciano, a similarly named wine made in Tuscany.

LA RICETTA. From Abruzzo Lamb Ragu with Pasta alla Chitarra

Raising sheephas always been one of the Abruzzo’s primary occupations so it is not surprising that both the meat and cheese they produce play an important role in the region’s hearty and rustic cooking.

An Italian Trattoria: A Bis of Pasta and the Perfect Wine

The concept of the trattoria fuels famed restaurateur Joe Bastianich’s new restaurant, which recently opened a stone’s throw from the Meatpacking District in Chelsea. In this elegant and cozy locale, Bastianich—now a TV icon in Italy for his participation as a judge on the cooking show ‘Master Chef Italia’—is teaching Americans how to “share” food, thanks to another Italian dining import: the bis of pastas.

Culinary Wonders of Abruzzo

With her devastating smile and torrent of energy, Rosanna di Michele began her culinary “emigration” from Abruzzo, eventually landing in New York and the greater metropolitan area. Careful to preserve tradition, Rosanna serves up the genuine flavors and gastronomic treasures of her homeland.

The Many Roads of Mozzarella

On May 17th and 18th the “LSDM”– Le Strade della Mozzarella or The Many Roads of Mozzarella Conference traveled all the way from the region of Campania to the Big Apple for a two-day showcase of the best Italian chefs and high quality Italian products.

Starbucks! Just an American Coffee Bar

Caffè of course means coffee but in Italian it means so much more. It is the place where you go to have a coffee. But above all, it means that wakening in the morning. It means that moment of pause alone or with a friend in the afternoon.

Starbucks Doesn’t Spell The Apocalypse!

Why hasn’t Starbucks opened store in Italy until now? Will it succeed? Will it hurt small businesses? Will it change Italians’ habits? Only time will tell, but we can make our modest predictions if we examine the hard data, says Alberto Baudo, owner of Williamsburg’s Fabbrica

Starbucks or No Starbucks?

The Seattle-based multinational chain that reinvented coffee and cafes in America has decided to open in the Bel Paese. The first branch is slated for opening in 2017 in Milan, and public opinion is already split. Will Starbucks succeed in conquering Italy? Not a chance, said Neapolitan restaurateur Rosario Procino, co-founder of the pizzeria Ribalta in Manhattan, during his appearance on CNN with Richard Quest.

The Many Ways of Mozzarella

Le Strade della Mozzarella (LSDM) is one of the first Italian food festivals and the one dedicated specifically to mozzarella. It is held annually in the ancient city of Paestum, south of Naples, the land of mozzarella di bufala. And now it is going international: it has established editions in Paris, Geneva and London. This coming May LSDM will be in New York—say the two founders, Barbara Guerra and Alberto Sapere.

Eataly's Sabbia: a Slice of the Mediterranean Sea in the Concrete Jungle

Located on the rooftop of the beloved Flatiron location, Sabbia is a slice of the Mediterranean in the middle of the concrete Jungle, a place that comes complete with cabanas, colorful lounge chairs and palm trees.