Dining in & out::Articles & Reviews
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.
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.
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.
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!
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.
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.
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.
Norcia. The earthquake struck one of the most important food distributors in Italy. We can help them to rebuild by buying their products.
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.
Conversation with the founder of a new startup in Boston, “Lazy Italian Culinary Adventures” tells her story...
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
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
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. 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.
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.